Recipes and Food
Gluten-Free Banana Pancakes Recipe
Sometimes, I stumble across a recipe that works in such a surprising way that I feel I’m conducting a science experiment rather than cooking. That’s how I feel about these gluten-free banana pancakes. As someone with chronic inflammation, I have to avoid most inflammatory foods, which sadly includes both gluten and sugar. For a while, that meant a sad, pancake-less life for me. However, that all changed when I found this fascinating pancake recipe.
The foundation of these pancakes consists of just eggs and bananas. Now, I’ll admit, I was skeptical that the combination of the two would result in anything even resembling the flapjacks I grew up with. I was pleasantly surprised when I discovered that not only do these pancakes taste great, but they have the same consistency as the pancakes I know and love.
To make this recipe more holiday-friendly, feel free to add some vanilla and cinnamon to the mix — or your own favorite seasonal spices. Either way, this easy-to-follow recipe is sure to wow your family the same way it did mine this holiday season.
- 2 eggs
- 1 banana
- ¼ tbsp. butter
- ½ tsp. vanilla extract, (optional)
- ½ tsp. cinnamon, (optional)
Heat a pan (or skillet) over medium heat. Add the butter. As it melts, make sure it covers the bottom of the pan.
In a blender or food processor, blend the eggs and banana. You will want to use a blender or food processor to make sure the mixture is as combined as possible and smooth. To get the right smooth consistency, blend for 30 seconds to a minute. If you are adding in the vanilla and cinnamon, do so now and blend for a few more seconds until they are evenly distributed throughout the mixture.
Pour the mixture into the heated pan and cook for one minute. Flip the pancake and cook for an additional minute.
Remove from heat and serve. I like to top mine with some maple syrup and sugar-free whipped cream.