While we were at my brother’s house in December, he and my sister-in-law made us some wonderful pancakes. The pancakes were simple, delicious, and we all loved them. In fact, my boys were completely head-over-heals about having a breakfast that involved maple syrup. (In our house, maple syrup generally signifies an occasional treat, not breakfast.)
After we returned home, my boys wanted us make pancakes. So I asked my brother for the recipe and the boys and I whipped up a batch. These pancakes have only 5 ingredients, 3 of which are optional. They’re quick to mix up and they cook up fast.
These pancakes are sweet enough on their own, though they can be topped with maple syrup or whatever your topping of choice. Both of my boys wanted a drizzle of syrup, but I served mine simply spread with organic, grass-fed butter and they were decadent.
Here’s how we made them:
Super Simple Grain-Free Banana Pancakes
3 large ripe Bananas
¼ teaspoon ground Cinnamon, optional
½ teaspoon Ground Vanilla Beans, optional [Available HERE]
1 pinch salt, optional [I use THIS]
Coconut oil, for greasing pan [Available HERE]
Peel bananas and place them in a medium-size bowl. Mash the bananas with a fork until they are smooth.
Beat eggs together in a small bowl. Add them to the banana mixture, along with the spices (if using), and mix thoroughly.
Warm a large pan or griddle over medium-high heat (I used my largest pan, but wished I owned a griddle because my boys ate the pancakes faster than I could cook them). Once hot, grease with a generous amount of coconut oil.
Pour on pancakes, a few at a time, and cook until the underside is browned and holds together well (these don’t get bubbles like typical pancakes, so you may have to periodically check them by lifting an edge).
Flip the pancakes once and leave them in the pan until they are cooked through.
Remove from heat. Repeat the process until all of your pancakes are cooked.
Serve with toppings of choice (we used butter and maple syrup) and enjoy.