I have always loved pancakes. In fact, there was a time when I proudly claimed the title of ‘Pancake Queen’ just because it was always my thing. My dad used to make them almost every morning when we were kids, and I quickly learnt his recipe and made them myself ever since. They still remind me of him.
Since then, whenever I was visiting family, I’d jump out of bed in the mornings and happily whip up a batch for everyone. My nephew still regularly asks for them, and few things give me as much pleasure as having the kids accompany me in the kitchen (all in our pajamas) while I make them. Having said that, this has changed somewhat since I stopped eating wheat. I really don’t feel good about feeding the little ones something I wouldn’t touch myself for its health damaging properties, so I’ve been trying to find a healthy alternative recipe ever since that they would still like.
There are dozens of pretty yummy grain-free recipes out there, but this one is my favorite because it is so ridiculously simple and delicious. Even die-hard pancake lovers usually like these, so they are now my go-to when I’m craving pancakes as a treat once in a while.
- 2 bananas
- 2 eggs
- dash of cinnamon
- pinch of salt
- butter for frying them in
- 1. Mash bananas - I usually use a stick blender to make it really smooth
- 2. Mix in eggs and add dash of salt & cinnamon
- 3. Melt butter in a pan on medium heat
- 4. Spoon out batter into smallish round pancakes (keep them pretty small so they flip better).
- 4. Let these brown thoroughly on one side and then flip to the other side and brown.
- 5. Top with fruit (I like apple sauce and berries) or a little maple syrup or honey. Coconut cream works well too.