Recipe: Flourless Banana Pancakes

If a pancake and a crepe had a lovechild, it would definitely be these flourless pancakes. Using only eggs, bananas and sunbutter as the base, they are so deceptively good and so “pancake” like it’s unreal. Some circles might call them paleo, some might call them gluten-free, we just call them delicious. Not to mention, healthy, filling, and packed with protein. Want to up the health ante? Add ground flax meal to the mix.

Audrey and I enjoy them without maple syrup (she doesn’t know she likes them without just yet) and my husband likes them with. It’s up to you. Either way, you and the little ones in your life will be happy and satisfied with these simple little breakfast delights.

Flourless Banana Pancakes

9 months + up

Makes 20 silver dollar pancakes

• 2 medium ripe bananas
• 2 large eggs, whisked
• 3 tablespoons unsweetened sunflower seed butter (almond or peanut would also work)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Oil for pan, I use coconut oil spray

Mash bananas in a bowl with a fork until creamy. Add remaining ingredients and whisk until well combined. Generously spray or coat a skillet with oil and turn the stove to low-medium heat. Once hot, drop the batter into the pan using a 1 tablespoon measuring spoon (if you want silver dollars). Cook for 1 minute or until small bubbles start to form. Flip the pancakes and cook 1 additional minute. Work in batches, re-coating the pan with oil in-between each. *This recipe could easily be halved – I like to make a lot and freeze the rest.

Enjoy!

DK