Bananas are the best. They have to be like almost every other Foods best friend. They work well in all kinds of baking and you basically can’t enjoy a smoothie without them. Not to mention they give ice cream a run for it’s money. So it only made sense to try them in Pancakes. Mind you, I’ve almost always added bananas to Pancakes. Even as a kid I’d mash up a ripe banana and add it to those premade mixes for a creamier, yummier pancake.
I actually learned this recipe from a friend a while ago and just recently rediscovered it after my chiropractor suggested it as a great way to introduce eggs to infants. The only difference is simply using eggs and bananas and not any of the added flavours and spices for baby, at least for your first introduction. These are also great for any of those non-gluten friends and celiac sufferers!
- 2 Very Ripe Bananas
- 2-3 Large Eggs
- 1 Tbsp Vanilla
- 1 Tbsp Cinnamon
- 3 Tbsp Gluten Free Flour (I use coconut flour)
- Pinch of Sea Salt
- Mash ripe bananas in a bowl. Crack your eggs and add to mashed banana. Add in your remaining ingredients and mix together. Preheat a skillet on medium-high heat. Grease skillet with oil(or butter) and pour your mixture onto pan to make thin tennis ball sized pancakes. Wait to flip pancakes until you see lots of bubbles all over. Flip and lightly squish pancakes. Remove from skillet once both sides are lightly browned. Enjoy immediately with maple syrup and your choice of toppings!