Even though I ate these for dinner, these banana pancakes would be a huge breakfast win.
If you have the ridiculous idea that you can’t make delicious pancakes without flour or milk, you’re sadly, sadly mistaken. These were outstanding. I got the idea from the two-ingredient pancake recipe that’s been floating around. By adding just a few ingredients, I made these pancakes a bit more hearty and meal-worthy.
You’ll need (makes 6-8 smallish pancakes):
2 small bananas
3-4 tbsp coconut or almond flour
water as needed to help batter reach the right consistency
dash of cinnamon
sprinkle of vanilla extract
Mash the bananas inside their peel and then combine with the egg in a small bowl.
Add coconut or almond flour and then add water if necessary to thin batter.
Season with cinnamon and vanilla.
Melt coconut oil, ghee, or butter over low/medium heat in a large pan.
Cook pancakesslowlyon low heat. Slow is key — you may have to wait 5-10 minutes for the first side to cook. When you start to see bubbles, test one side with your spatula before flipping.
Trust me, these pancakes are the banana bomb. Sweet, satisfying, fluffy, and dense enough to fill you up.