Wheat free, Grain free, Banana Pancakes! Just in time for the Weekend!
After a vigorous workout, John and I wanted something satiating other than eggs. When we went grain free that eliminated oatmeal, pancakes and French toast. Now what? All my favorite foods were gone! Then – I discovered Banana Pancakes! Something special, but healthy!
I have made these for awhile and have added and changed out the original recipe of just bananas and eggs. My version is very fluffy and tastes like regular pancakes. Since this is not your ordinary run of the mill mix, you will need to use your cooking judgement and skills. After you make the first batch, you’ll get the hang of making these. It’s not hard, but as with all recipes that are using nontraditional ingredients, it takes getting used to. Have fun and enjoy!
2 Organic Bananas (You can use regular as well, but organic is sweeter)
2 Pasture raised organic eggs (You can use regular, but there is a huge difference in nutrition)
2 Teaspoons of ground Psyllium seed. (I use Organic India brand, found in the health food shops)
2 Tablespoons of Ground Almond flour (this can be found in most health food shops and many grocery stores carry it)
1 Teaspoon of Baking powder
1 Teaspoon of organic Vanilla Extract (You can use regular as well, but organic is healthier)
Cinnamon (I am liberal with this, but use your own discretion. Cinnamon is very good for your health.)
1 Tablespoon of Chia Seeds. ( This is optional, but I like the extra protein and it makes the batter thicker)
Take the bananas and slice thinly into a large bowl. Mash them up to a lumpy consistency. ( No large chunks)
Add the two eggs and whisk until your batter is thoroughly mixed with the eggs. This will be a very loose batter at this point.
Add in the Psyllium seed, Almond Flour, Baking powder, Vanilla, Cinnamon and Chia seeds. Mix well.
Let sit for 5 minutes or so to let the baking powder kick in and the chia seeds swell. Now your batter will be ready to go.
Heat Coconut oil into a frying pan on medium heat
Drop batter in, I use a ¼ cup scoop and get about 8-10 small pancakes, 4 at a time in one pan.
Let them cook nicely on one side, then when they look ready, flip over. You can flip these several times if needed. It doesn’t hurt the pancake.
I serve these with grass fed butter and pure organic Maple syrup.