If you’re like me and go bananas for pancakes (pun intended) then you will love these. I’m always on the search for different variations of gluten free and dairy free pancakes. The best part about these pancakes is they are so quick to make, like less than 10 minutes from the time you start taking out the ingredients to the time you are eating your first pancake!
You will want to use very ripe bananas for these pancakes, like the ones with the brown speckles so this is the perfect recipe for mushy bananas or bananas about to go bad. Start by mashing the banana in a mixing bowl and then add in an egg, vanilla extract, cinnamon, coconut flour, and baking powder. Baking powder is the secret ingredient to make these fluffy and not flat. Mix well and your batter is done! Time to cook these guys on the stove.
You will want your pan and oil to get hot before putting the pancakes on to cook and I suggest cooking them on low medium heat as these can burn quickly. If you start to notice them burning, lower the heat. You can also cover the pan to cook them through, but no cover works just as well too.
Since these call for coconut flour, they are completely nut free, gluten free, and dairy free!
Substitution ideas:
- Coconut flour: you can use almond flour or oat flour instead
Banana Egg Breakfast Pancakes
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 ripe bananas, mashed
- 1 egg
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 3 tbsp coconut flour
- coconut oil to cook
Instructions
- In a medium mixing bowl, whisk together all the pancake ingredients, except for coconut oil. Make sure the bananas are mashed well.
- In a large pan over low/medium heat, add oil so it fully covers the bottom of the pan (approximately 1-2 tbsp) and let it get hot before you add in the pancake mix. Once hot, add in about ¼ batter per pancake. 3-4 pancakes should fit at a time and cook for about 3 minutes on each side
- Put on your favorite toppings such as maple syrup, granola, yogurt, or berries + ENJOY!
