Banana Pancakes

Banana pancakes

Saturday mornings remind me of cooking pancakes with my mom when I was a kid. These days, the only difference in that tradition is that we make banana pancakes (without flour or dairy!). With a ratio of 2-3 eggs to 1 banana, you get a sweet, but not too sweet, and delicious pancake. You can alter the ratio to fit your taste buds, adding more bananas for more sweetness or more egg for a less sweet pancake.

For 3-4 servings: Mash up 3 bananas and beat 6-8 eggs (depending on how sweet you want them), and mix together. Add in 1 tsp of cinnamon and a dash of pure vanilla extract. Mix the ingredients thoroughly until a batter forms. Your batter will be slightly runny since there is no flour to thicken it, but they will cook up just like pancakes. Using butter to grease your pan, pour 1/3 cup of batter into it and let it cook until the underside is a light brown and the pancake holds together when you try to flip it. If you try to flip it and it starts to break or won’t hold together, let it cook a little longer. The pancake will let you know when it’s ready to be flipped! Cook it to an even golden brown on both sides and your pancake is done. Repeat this with the rest of the batter, making sure to butter the pan between pancakes to avoid any sticking. This recipe gives you a sweet pancake but the only sugar is the natural sugar from the banana and they contain good healthy protein from the eggs. You can eat them plain or add your preferred pancake toppings on top. Fresh fruit, pure maple syrup or almond butter are a few of the popular toppings in our house.