Do you have ripe bananas that your not sure what to do with? Make these pancakes!
Not only are they super easy to make, you don’t need to cover them in maple syrup because they are naturally sweet, moist and delicious. One of my go to sweet breakfast toppings is blueberry compote. For this application, I added a little maple syrup to the compote for a more traditional pancake topping flavor but with way LESS SUGAR then straight syrup. Only 1 tbsp. per serving in my Blueberry Maple Compote (recipe coming soon).
Ripe bananas have the best flavor for making things like pancakes –OR– banana bread.
ALWAYS BUY PASTURED EGGS and NOT cage-free or free-range! Vital Farms is one of my favorites for a few reasons. They have adorable packaging (I’m a graphic designer, I care about these things), and they also take great care of their girls! With 108 sq. feet OUTSIDE per bird to roam free. Their grass fed pasture-raised butter is also fantastic.
Go nuts with the toppings! Pictured here with peanut butter, 2 kinds of coconut butter (that’s the green and blue “goo”), cornflower pedals and bee pollen. Did you know that bee pollen is great for allergy relief and is rich in vitamins and minerals? It’s a bit pricy but definitely worth it.
Gluten-free Banana Pancakes
Yield 2 servings
- 2 large ripe bananas mashed
- 4 eggs beaten
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp oat flour (you can omit this and use only 3 eggs)
- 1/4 tsp. ceylon cinnamon (optional)
- Mash the bananas in a bowl with a fork.
- In another larger bowl, whisk the eggs and then add in additional ingredients and whisk some more.
- Add the mashed bananas to the eggs and stir to combine.
- Pour about 2 tbsps. of batter into a skillet on medium-low heat and cook until the bottom looks set and and lightly browned (2-3 minutes). Flip with a spatula and cook for another 1-2 minutes.
- Serve with Blueberry Maple Compote, or other toppings, and enjoy!
Wanna save this recipe for later? Pin the image below 😉