Sunday Morning Banana Pancakes
How do you like your Sunday morning pancakes? I have always been a fan of banana pancakes (?”making banana pancakes, pretend like it’s the weekend”–I know you know the song!). When I made a commitment to myself to eat fewer grains and less processed sugar, I knew giving up pancakes would be very hard for me. So I went on what felt like a rabbit hole journey to find the perfect gluten-free, sugar-free pancake and I always fell short. Some recipes that I tried were okay taste-wise and others were just not the right consistency at all. So I decided to create my own!
I don’t know why something as seemingly simple as pancakes has been such a challenge for me to create. But, after what seemed like a lifetime, I FINALLY did it! These Grain-Free, Sugar-Free Banana Pancakes contain easy ingredients and are easy to make.
Mash-ups and mix-ups
The mashed bananas could also be substituted for my apple butter date sauce. Yum! Or add in chopped walnuts, pecans, chocolate chips, blueberries, cinnamon, etc. I also love to slather on some creamy Smucker’s Natural Peanut Butter in place of drowning it in pure maple syrup. But, hey, you could do both!!
I don’t have any substitutions for the almond flour however, I have substituted arrowroot flour for tapioca flour with good success.
Coconut oil is the only oil I use to cook pancakes. It gives the outer layer a light crispness and also adds a bit of extra sweetness.
A griddle is the best way to cook pancakes because of how many pancakes you can cook at once. I have tried the baking your pancakes method and you just don’t get that crispiness that you get from cooking it on a griddle in coconut oil. With my Blackstone Griddle, I can now enjoy warm, crispy pancakes with my family instead of cooking while they are eating! Find out more about why I love my Blackstone Griddle here.
Don’t overdo it with the bananas. Measure out your bananas. If you just go off of using two bananas (bananas come in all different sizes) then you may end up with too much liquid in your pancake batter and they won’t cook right.
Also, note that you could pre-mix the dry ingredients to have on hand for an even quicker breakfast or make ahead and freeze them for a quick and easy breakfast.
- 1/2 cup ripe banana (ripe to me is a banana with some brown spots)
- 2 tsp vanilla
- 3 eggs
- 1 tsp apple cider vinegar
- 1 cup fine ground almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/8 tsp salt
- Coconut oil (for the pan)
- Chopped walnuts
- Chopped pecans
- Chocolate chips
1. Heat a griddle to 375 degrees or a skillet on medium heat.
2. Mash the bananas until they become more of a liquid consistency.
3. Combine all wet ingredients, including the mashed bananas, into a bowl.
4. In a separate bowl mix the dry ingredients.
5. Add all of the dry ingredients into the combined wet ingredients and mix with a whisk until most of the lumps are gone (note: you still may have some lumps of bananas depending on how much mashing you did).
6. Add about a tablespoon of coconut oil to the preheated griddle.
7. Pour 1/4 cup of pancake mixture into rounds onto the griddle.
8. Immediately sprinkle chopped walnuts (or chocolate chips or blueberries or any other topping of your choice) onto the pancake rounds.
8. Cook each side for about 3 minutes or till lightly brown on each side.
It really is that easy. Clean-up isn’t too bad either.
Enjoy these all by themselves, with your favorite pure maple syrup, or even slathered with natural peanut butter!
Eat these for breakfast, lunch, or dinner! I personally, have been known to make a batch of these for breakfast and then continue to snack on them throughout the day (probably not my best advice…but then I don’t have to think about what to eat for lunch ?).
I hope you enjoy these as much as my family and I do. Feel free to leave any comments or recommendations.