2 Ingredient Wheat Free Banana Pancakes Paleo Food
2-INGREDIENT WHEAT-FREE BANANA PANCAKES (PALEO)
I whip up these simple banana pancakes for my toddler for a quick homemade breakfast on busy mornings. It gets him to eat eggs and helps me use up those last ripe bananas!
Provided by Karen Gaudette Brewer
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Heat a large skillet over medium heat; add butter.
- Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.
- Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 196.8 mg, Fat 9.5 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 100.2 mg, Sugar 17 g
2-INGREDIENT BANANA PANCAKES
Time 10m
Yield 2
Number Of Ingredients 2
Steps:
- Preheat a griddle or pan over medium heat.
- In a medium mixing bowl, whisk together mashed bananas with egg until creamy.
- Add 1-2 tablespoons of batter at a time to hot griddle or pan to make small pancakes as they are easier to flip. Make it in batches, if needed.
- Cook 3-4 minutes, until underside is golden. Then flip and cook 2-3 minutes until set.
- Transfer to plate and serve warm.
Nutrition Facts :
3 INGREDIENT PALEO BANANA PANCAKES
Steps:
- Mash banana. Add coconut flour and egg and stir until a smooth batter forms.
- Cook pancakes on medium heat.
- Serve with toppings if desired.
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- Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder...).
- Pour a circle of batter into the pan (I used about 1 tbsp of batter per pancake - it's easier if you make very small pancakes).
- Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a thin metal spatula to gently get underneath the pancakes and flip them over. Cook until golden brown on the other side (30 seconds to 1 minute).
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- Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
- Add flavorings if desired. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
- Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a pan over medium heat. Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
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- Add bananas, eggs, coconut flour, vanilla, and salt to high-power blender and blend until smooth.
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- Mash the bananas in a bowl then whisk in the eggs and cinnamon (or add the ingredients to a blender and blend) until the batter is well combined. Note: it can be chunky if desired.
- Heat a non-stick skillet over medium-high heat (or medium if your stove runs hot), and add enough coconut oil, avocado oil, or ghee to coat the surface.
- Once the skillet is completely hot, measure a scant ¼ cup of batter and slowly pour onto the hot surface. The batter will spread quickly - this is normal. Cook the pancakes until the sides have firmed up and it appears as though the batter has set up a bit, about 1 minute. Carefully flip and cook on the other side another 30 seconds to 1 minute, until cooked through.
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- Peel the banana and break it up into several big chunks in a bowl. gently mash the bananas into smaller chunks using a fork. Add the eggs to the mashed bananas and stir with the fork until you have a custard-like consistency. The batter will be runny and should have a few clumps of bananas. (optional: add 1/4 teaspoon baking powder, 1/4 teaspoon vanilla, pinch of cinnamon, 1 tablespoon coco-powder)
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