One of my favorite songs of all times is “Banana Pancakes” by Jack Johnson, but I always thought he was singing about pancakes with bananas on top until one of my high school students told me about this gluten free banana pancake recipe during graduation this year. If you like bananas, you won’t be disappointed with this easy healthy breakfast.
I’m going away for a while and I don’t have much food at home, so this was the perfect recipe for this past weekend since all you pretty much need are eggs and bananas. When I told K.T. what I was making for breakfast though, he wasn’t very excited, but guess what, he ended up eating all of it! On my first one I used too much oil and it came out a little burned, but by my last one I had the hang of it and it looked just like a regular pancake. It is a little difficult to flip them, so the best way to make this work is to make small ones. Go ahead and add syrup and powdered sugar on top if you’d like. Don’t forget to listen to Jack Johnson while cooking them!
Gluten-Free Banana Pancakes
- 1 ½ bananas (put the other half on a smoothie or something…)
- 2 eggs
- Pinch of salt
- 1 teaspoon ground cinnamon
- Oil or cooking spray
Mash the bananas with a fork in a bowl, then add the rest of the ingredients and stir it all together. I like to add a lot of cinnamon to mine and also a bit of vanilla extract, but as you know, I have a sweet tooth. Put a little bit of oil or cooking spray in a frying pan and heat it on low-medium heat. Add a small amount of batter and let it cook for a few minutes (maybe 3 minutes?) Carefully flip the pancake to finish cooking it for a few more minutes. This should make about 4 medium pancakes.
Calories: about 90 calories each.