No Holds Barred Banana Pancakes!

Milk free, Gluten-free, Guilt-free, NO added sugar, and a Vegan variation

Wait...WHAT? How can those be good? But trust us...they are!

I’ve always made pancakes from scratch – 1 part milk, 1 part flour, some sugar, etc. I learned about this option a couple of years ago and always make pancakes this way now. You can make a single serving with just one banana and one egg, slightly altering the other ingredients to suit. Or you can make enough for a crowd. It’s so easy and adjustable – and very forgiving. No need to get all the measurements exact.

Makes: Enough for 2-3 people (or about 6-8 medium sized pancakes)

2 bananas

2 eggs

¼ to ½ cup oat flour (regular wheat flour works too)

½ tsp baking soda

1 tsp baking powder

Pinch of salt

¼ tsp of spices such as cinnamon, ginger, nutmeg, etc. (optional)

¼ tsp vanilla

½ TBSP oil (sunflower or other mild oil – not olive oil)

Optional ingredients: 1 TBSP of flax, ¼ cup finely ground oatmeal flakes

Optional ingredients during cooking: blueberries, nuts, grated apples, etc.

Vegan option: substitute for the egg: mix 2 TBSP ground flax with 2 TBSP of water. Let sit about 5 minutes, then add to the mashed bananas.

In one large bowl…

Mash the bananas well with a fork. Add the eggs and mix together.

Add the dry ingredients on top of the banana and egg mixture. Stir well.

Add the vanilla and oil and stir.

(If the batter seems too thin, add flour a TBSP at a time)

Heat the griddle medium hot, add a light coating of oil, and scoop about 1/3 cup of batter per pancake on to the griddle. This batter is a bit delicate, so larger pancakes are harder to flip.

Before flipping, add blueberries, nuts, etc. Flip, finish cooking and enjoy!

#breakfast #banana #glutenfree #healthy #tasty