Minimalist Baker has a great Instagram feed so I’m thinking this is where I saw these first…but the recipe is also on her website. Quick and tasty anytime, this recipe is easily doubled – and who doesn’t have ripe bananas laying around?

Banana Egg Pancakes (Gluten-free)

2 medium ripe bananas

2 t. baking powder

1 t. vanilla

2 eggs

4+ T. coconut flour (almond flour could also be used)

oil for cooking (coconut is our first choice)

Mash the bananas in a large bowl then add in the baking powder and vanilla and continue to mash or whisk until well combined. Whisk in the eggs and then add in coconut flour 1 tablespoon at a time until your batter is thick, but scoopable. It should be thicker than regualr pancake batter.

Heat up a large non-stick skillet over medium heat, add a bit of oil and then add in some batter in 1/4-cup scoops. These work best when cooked slowly so reduce the heat a bit and even add a cover to help the middles cook through. Cook for 3 to 4 minutes, then carefully flip and continue to cook until the pancakes are a nice golden brown. Keep the pancakes warm in a low oven until all of the batter is used up. Serve with berries and syrup or anything else that you’re in the mood for – yogurt and nut butter are also suggested – enjoy!

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