I try and eat gluten-free as often as possible. I am not celiac, but have some pancreas and digestive issues. After some diet experimentation, I found I feel a lot better avoiding gluten and dairy, which has been really hard for me to deal with because my two favorite food groups are carbs and cheese. Seriously, if someone had told me two years ago I would go gluten free I would have laughed in their face. I. Love. Carbs. I struck a compromise with myself by agreeing to try and eat gluten-free when cooking at home. I buy gluten-free bread, pasta and crackers and do a lot of quinoa and corn tortillas.
One thing I really miss is making pancakes on a lazy Saturday morning. When I first started avoiding wheat I spent a lot of time on Pinterest searching for glutenless recipes. I came across this pancake hack of combining a banana with two eggs and was pretty skeptical, but gave it a try and much to my surprise didn’t hate it! Now there’s a reason I put quotation marks around the word pancakes – they don’t taste like Cracker Barrel pancakes – but they suffice if you want something sweet for breakfast without the guilt.
I decided to jazz up the recipe with almond butter, cinnamon and vanilla and added baking powder to allow the “pancakes” to rise. It’s important to make sure you use an extra ripe banana, for both texture and sweetness. I like to top my “pancakes” with Greek yogurt, fresh fruit or maple syrup. You could also smear some almond butter on top. If you haven’t made your own almond butter before, you should give my recipe a try. I make these a few times a week and switch up my toppings for variation!
- 1 ripe banana
- 2 medium eggs
- 1 tablespoon almond butter
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Place banana in a small mixing bowl and mash well with a fork. Add eggs and almond butter and whisk until batter is smooth and there are no lumps. Add baking powder, vanilla and cinnamon and whisk until combined.
- Heat a nonstick skillet over medium low heat. Pour approximately 1/4 cup of your batter to form a small pancake. Let cook for about three minutes or until the edges of your pancake puff up and start to bubble. Flip your pancake with a spatula and allow the other side to cook for approximately two minutes or until golden brown.
- Repeat with remaining batter. Serve immediately with your desired toppings and enjoy!
