Pancakes are always a hit. Whether I make them for breakfast, lunch or dinner (we looove pancakes for dinner, especially if I make a few with bacon as well), they always go down well. A kid’s favorite, but I think grown ups are just as happy as the kids when pancakes are being served. Our all time favorite probably are the buttermilk spelt pancakes. We make these a lot.
But sometimes, you need something different. Or you want to balance a bit by cutting down on carbs. Or you have friends over, who can’t have gluten. Then these banana pancakes come in handy. I had tried banana pancakes before and really liked them. But somehow, I hadn’t made them since that first try. Why not? Just hadn’t thought about them, really. Now lately, the internet is bursting with recipes for banana pancakes. And for me, the internet works very well as a reminder. Now I was being reminded that I had to make these pancakes again. And: this is just another delicious way to use up an (over)ripe banana. These pancakes are super simply, super tasty, grain and gluten free.
I did add a bit of coconut flour for texture. But otherwise, it’s just banana, eggs an a bit of baking powder. And they taste absolutely delicious!
I had one with berries and coconut blossom sugar syrup. And one with (homemade) Nutella. Just top them with anything you like. Pancake heaven
- 2 (over)ripe banana's
- 2 medium eggs
- 2 tbsp coconut flour
- 1/2 tsp bakingpowder
Mash the banana's with a fork and mix in the coconut flour and the baking powder.
Add eggs and mix well.
Heat up a bit of butter or olive oil in a frying pan and scoop batter into pan (I used about 2 tablespoons per pancake).
Bake until the egg sets a bit (or you won't be able to turn your pancake) and the bottom gets nicely browned.
Flip the pancakes and bake the other side until browned.