It’s funny how having a toddler around, eating everything in the house makes you think twice about what you have around for him to eat. take pancakes for instance. Sure, I’ve always known that all that sugar and flour and stuff wasn’t really good for us, but then Garrett comes along and suddenly I’m thinking, I don’t want Garrett eating that junk.
Then a few weeks ago, I was perusing a blog linky, and found a recipe for three ingredient, grain-free banana pancakes. I honestly thought there was no way it could work, but I could always doctor the batter up with some extra flour and baking powder if the first pancake failed.
Oh, but it didn’t fail. It’s great to be able to feel good about feeding Garrett one of his favorite foods (second only to waffles – and trust me, you don’t want to put these things in the waffle iron). I didn’t have any coconut flour, so I used almond flour the first time, the second time, I just used a little rice flour, we’ve added a little extra flavor with cinnmon and/or vanilla depending on the cook’s mood, and next up on my experimental list is peanut butter, because we all know that banana anything is better with peanut butter, right? I haven’t tried it without any kind of flour (yet) but I’ve seen numerous versions of this recipe using only banana and egg.
Adding more flour does make these pancakes easier to handle – especially if you like to make big pancakes, but if you ad a lot of flour, you’ll want to add some sugar or honey to sweeten the batter, and since this is supposed to be a healthy pancake, that kind of defeats the purpose.
Healthy Banana Pancakes
- 2 Ripe Bananas
- 2 Eggs
- 3 T. flour
- 1/2 t. Baking Powder
- Thoroughly mash or blend bananas.
- Add eggs and beat (or blend) well.
- Mix flour and baking powder together and add to banana/egg mix. Blend well.
- Heat a skillet over medium heat with a little oil.
- Pour our pancakes in 1/4 cup rounds and fry on either side until golden. Butter and drizzle with honey or maple syrup.
- Enjoy guilt-free!
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