There are few things better than pancakes on Saturday morning, especially with a side of bacon. I love making recipes as nutrient dense as possible while still tasting good. Healthy food should taste good and these grain free pancakes fit the bill!

I love that it uses ingredients that are almost always on hand, are slighly sweet so less syrup is needed, and they are truly filling. Back in my grain eating days, whenever we’d have pancakes I’d be STARVING before even two hours had passed. Pretty annoying really, especially with a growling stomach in the middle of church. Luckily I don’t have that problem with this delicious breakfast. The eggs give us a healthy dose of brain nourishing fat, protein and nutrients while the banana gives us fiber and more nutrients. The vanilla and cinnamon add some wonderful flavor.

I love that this recipe is adjustable for any number of people. You can make it for one or 6. It is just two eggs and one banana with a dash of vanilla and cinnamon per person. I like to first mash the banana(s) with a fork to get the process going, add in the eggs, vanilla and cinnamon then use a hand mixer to mix into batter. Preheat your skillet on medium-low heat, add butter (or coconut oil) then cook like pancakes. Scoop the batter out of the bowl and pour into the pan your desired size pancakes, wait until the edges start becoming firm and the middle isn’t runny, flip and let cook until done. Usually 2-3 minutes. Once done you can top the way you would normally top your pancakes.  I love to use real maple syrup.

Grain Free Pancakes

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Servings 1 serving

Ingredients

  

• 1 ripe banana
• 2 eggs
• 1 tsp gluten free vanilla extract
• 1/4 tsp cinnamon
• butter or coconut oil

Instructions

 

• In a bowl, roughly mash the amount of bananas you need per person.
• Add in eggs (per person), vanilla, and cinnamon, then mix into a batter consistency with a hand mixer.
• Preheat your skillet on medium heat and melt your fat of choice (I love using butter personally).
• Using a soup ladel (or other spoon) pour batter onto skillet into whatever size pancakes you desire.
• Just like regular flour based pancakes, cook until the edges start to firm up and the middle is no longer runny. Flip and cook for another 2-3 minutes.
• Repeat until you have cooked up all the batter. Enjoy!