By J. E. Hinners, MD MPH
Here is an EASY and wonderful recipe for one your mornings this weekend – and most likely, you already have all the ingredients on hand.
I generally loathe taking the time to cook (despite greatly appreciating delicious food), but I tried making these pancakes the morning after reading about them and fell in love with them. It’s a great way to enjoy the taste of pancakes without dealing with gluten (for those who care about gluten) or with the bloatedness that can come with eating pancakes made with regular flour. And these pancakes are actually nutritious. I’ve added my personal favorite additions as “optional” ingredients:
- 1 banana
- 2 eggs
- 1 T flaxseed (optional)
- 1/4 t. cinnamon (optional)
Grease the bottom of a large frying pan (ideally with coconut oil, for taste & health benefits). Mash and blend all ingredients together in a mixing bowl or blender. Pour batter into a frying pan on medium heat and flip to cook reverse side til ready to eat!
Greasing the bottom of the pan well is important, as it seems the banana likes to stick to the bottom. This batter cooks fast, so I don’t recommend high heat. When pouring batter into the pan, I find it helps to make more pancakes of smaller sizes so that when I need to flip the pancake, I can handle the entire bottom of these delicate pancakes with the spatula to avoid pancake breakage.
I find these pancakes to be delicious and actually taste like “regular” pancakes. I love that there’s no flour and that they’re so easy and fast.
It’s also fun to occasionally throw some extra ingredients in the pancakes (blueberries or dark chocolate chips, for example). Another favorite of mine is to add some raw honey on top, and of course, you can be as creative as you like with other possible pancake toppings.
Enjoy a simpler and healthier way to pancakes!