gluten-free banana cinnamon pancakes
Growing up as a kid, not a morning would go by without my mom cooking pancakes for us to have for breakfast. My sister and I could sense that it was time to wake up when we could hear noise coming from the kitchen. No matter the hour, my mom was already up and ready to make us our favorite breakfast! We would come down to the kitchen hungry — I’d be talkative and super awake, as I always am in the morning, while my sister, still half-asleep, would eat her breakfast in silence — and we’d drench our animal-shaped pancakes in Aunt Jemima maple syrup. Those were the good old days where calories didn’t matter! Fast forward to years later and pancakes are still one of my favorite meals for breakfast, but now that I’m all grown up and can’t stuff my face with food like a 10-year-old, I have learned to indulge in my dearest dishes in healthier ways.
There’s nothing quite like having pancakes on the table for breakfast on Sunday mornings — or any morning truly! These are as healthy as they can be — they’re gluten-free, dairy-free and refined sugar-free, making them much more low cal than most pancake recipes. Given the sweetness of bananas and maple syrup, these pancakes are sweet enough as is without requiring any additional sugar. The batter is made out of mashed ripe bananas, eggs, almond flour and cinnamon, making these pancakes quick and easy to put together right in time before your kids/husband/boyfriend/girlfriend/roommates wake up for breakfast.
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- ½ tablespoon coconut oil
- 2 ripe bananas
- 2 eggs, beaten
- ⅔ cup almond flour
- ½ teaspoon cinnamon
- Maple syrup
- Heat the coconut oil in a skillet until melted over medium-high heat.
- Mash the bananas in a mixing bowl and add the eggs, almond flour and cinnamon. Mix to combine.
- Pour about 2 tablespoons of the mixture into the skillet and cook until golden, about 1-2 minutes, flip the pancake and cook the other side until golden, about 1-2 minutes. Repeat in batches until you finish all the batter. I find that it is easiest to cook one pancake at a time; keep them small and round so that they don't fall apart as you turn them. Keep the pancakes warm on a plate covered with foil paper until ready to serve.
- Top the pancakes with maple syrup and blueberries.