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Grain Free Banana Pancakes

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I do stem away from oats occasionally! This recipe was discovered when I had an abundance of overripe bananas, and as much as I love making a banana bread, I wanted to try something else out. This is a perfect breakfast as doesn’t leave you too heavy as it’s grain-less, but the eggs still keep you going up until lunch time. As there’s no grain, it’s celiac friendly, gluten free, and paleo. I’ve seen people add some oat flour to their mix which I’m sure makes it more substantial…I’ll give that a go soon!

Further Food Commentary:

I’m always excited to see what inventive ways people use bananas! Yes, bananas great in bread, but since they’re high in pectin, bananas aid in digestion and as a prebiotic, can aid in stimulating the growth of friendly bacteria. If your bananas do start going brown before you’re ready to use, peel them and stick them in the freezer for a later date! A dash of flax or chia seed would also give an added punch of protein, reducing risk of chronic disease (e.g. heart disease, stroke and/or diabetes). I also wouldn’t mind adding some antioxidant rich blackberries or pineapple to these pancakes! Yum!

By Nikki Nies, MS, Nutritionist
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Grain Free Banana Pancakes

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:15-20 minutes
  • Servings: 2

Ingredients

1 1/2 ripe bananas (mashed)

2 eggs (whisked)

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Optional: fresh fruit, rest of the banana and maple syrup or fruit compote to serve

Instructions

  1. Add the mashed banana into a bowl with the whisked eggs and combine.
  2. Add into the same bowl the vanilla extract, baking powder and cinnamon. Stir to combine.
  3. Heat up a frying pan. You can either spray some oil or a little butter until it starts to bubble.
  4. Add 2 tablespoons of the pancake mix to the pan (I can usually get 2-3 pancakes on at once).
  5. Leave to cook on one side for approx 2 minutes and then use a spatula to carefully flip over.
  6. Finish off on the other side and then remove to a hot plate whilst you continue to cook the rest of the pancake mix.
  7. Top the pancakes with your chosen toppings and enjoy!
Add the mashed banana into a bowl with the whisked eggs and combine. Add into the same bowl the vanilla extract, baking powder and cinnamon. Stir to combine. Heat up a frying pan. You can either spray some oil or a little butter until it starts to bubble. Add 2 tablespoons of the pancake mix to the pan (I can usually get 2-3 pancakes on at once). Leave to cook on one side for approx 2 minutes and then use a spatula to carefully flip over. Finish off on the other side and then remove to a hot plate whilst you continue to cook the rest of the pancake mix. Top the pancakes with your chosen toppings and enjoy!

Nutrition Information

Per Serving:  Calories: 160; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 712mg; Potassium: 413mg; Carbohydrate: 23g; Fiber: 3g; Sugar: 12g; Protein: 7g

Nutrition Bonus:   Vit C: 15%; Iron: 7%

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