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Being both gluten and dairy-free, pancakes have always been a little complicated for me. Pre-made mixes that pass my gauntlet of dietary restrictions are usually expensive and hard to come by, and I don’t always have the ingredients on hand to make them from scratch. This recipe, for me, is a game-changer. Made of just two ingredients, bananas and eggs, it’s now quick, cheap and easy to make pancakes which, for me, were usually a weekend breakfast. I like to add cinnamon for a little extra flavor, but these are still delicious without them!
- 1 banana
- 2 eggs
- 1 teaspoon of cinnamon (optional)
- Honey, to drizzle (optional)
- Heat a nonstick pan over medium heat.
- Combine the banana, eggs and cinnamon (if using) in a bowl, mashing them together until the mixture reaches a batter-like consistency.
- Pour some batter into the pan, making a pancake about 3 inches across.
- Peek under the pancake with a spatula. When brown, flip and cook on the other side until both sides look perfectly browned.
- Plate with optional banana slices and honey drizzle, and enjoy!
Warning: Don’t make your pancakes too big. They don’t bind as well as regular pancakes and might end up looking like this guy down here if they’re too big to flip.
These pancakes are almost too good to be true. They’re quick, delicious and cheap — perfect for a weekday breakfast when you’re craving something a little more decadent than your usual.