Grain-Free Pancakes // Recipe

Grain-free pancakes // Recipe

 I posted this photo on instagram and had a few requests for the recipe.  So here it is!  

If you really don't like bananas, you won't like this recipe.  If you only somewhat don't like bananas, give this a try!  The banana flavor isn't too strong and if you maple syrup they taste just like regular pancakes!

I included two versions - the easy version is quick, the time-consuming version makes fluffier, more pancakey pancakes.

My recipes were inspired by and adapted from Real Food RN's recipe.

THE EASY VERSION

Ingredients:
3 medium sized bananas
4 eggs
2tsp cinnamon
1 small apple chopped very tiny, optional.
Coconut oil or butter
Optional add-ins - flaxseed, blueberries, almond slivers, etc.

Directions:
In a medium sized bowl, mash up the bananas with a fork.  It's ok if they're a little chunky.  Add the eggs and cinnamon and mix well.  Optional - add the apple (this gives it a sweetness that I like).  Grease a skillet with coconut oil or butter and bring to medium heat (coconut oil will make them slightly sweet, butter will make them taste more like pancakes).  Pour the batter into pancake shapes (they be runny, but they will puff up slightly as they cook).  Cook on medium-low heat for a couple of minutes.  Check the bottoms and when they're golden brown, flip.  Cook on the other side for a few minutes.  Serve as is, or add maple syrup, berries, or whatever you normally serve on pancakes.

Makes about 6-8 medium-sized pancakes

NOTE:  Brazilian bananas are smaller than the ones you get in the States, therefore you might need to adjust the number of bananas... if you add the eggs and it is too runny, add some more banana.  If you add the eggs and it's still too chunky, add another egg.

THE MORE TIME CONSUMING VERSION

Ingredients:
2 medium sized bananas
2 eggs (yolks and whites separated)
1 tsp cinnamon
1 tsp vanilla extract
Coconut oil or butter

Directions:
In your food processor, combine bananas, egg yolks, cinnamon, and vanilla extract until pureed.  In a separate bowl, whip the egg whites until fluffy.  Carefully fold the egg whites into the banana mixture.  Grease a skillet with coconut oil or butter and bring to medium heat.  Scoop the batter onto the skillet.  Cook on medium-low heat for a couple of minutes, check the bottoms and when they're golden brown, flip.  Cook on the other side for a few minutes.  Serve as is, or add maple syrup, blueberries, or whatever you normally serve on pancakes.

Makes about 8 small pancakes.

NOTE: Brazilian bananas are smaller than the ones you get in the States, therefore you might need to adjust the number of bananas... if you add the eggs and it is too runny, add some more banana.  If you add the eggs and it's still too chunky, add another egg.

I like to serve my pancakes with greek yogurt, pears, and Earl Gray tea!

Let me know if you try the recipe and how it turns out! 

XO,

Julie