Banana Bread Pancakes

Good morning, I hope you’re all keeping warm as we make ourselves through this chilly chilly week. And if not I’ve got the perfect breakfast to warm you up!

Pancakes have become sort of a Sunday morning thing for the BF and I (I blame Madison for my obsession). But at least I’ve branched out from the traditional. This weekend was based on banana bread, and that really is what they tasted like. BF thought they were a little sweet for breakfast, but I’m going to call him crazy on that one!

Banana Bread Pancakes
serves 2 (~10 pancakes)

15 minutes

Ingredients
3 TBSP coconut oil
2 bananas
2 eggs
water (about 1/2 cup)
1 1/4 cups GF flour
1/4 cup GF oat flour
1/4 almond meal
1 tsp cinnamon
1 tsp cloves

Combine melted coconut oil, mashed bananas, and beaten eggs in a medium sized mixing bowl. Stir in flour, almond meal, oat flour, cinnamon, and cloves until well combined. Add in water 2-3 tablespoons at a time until batter reaches a pourable consistency (the exact amount of water will depend on the size and ripness of your bananas).

Pour batter into a heated skillet 1/4 at a time. Cook until golden brown, about 2 minutes per side. Serve warm with whatever you like on your pancakes 🙂

These are perfect for a cozy weekend morning, so feel free to whip up a batch this weekend 🙂

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6 thoughts on “Banana Bread Pancakes

  1. eating4balance

    Is that butter on your pancakes? Please tell me it is. Some people go so skimpy on butter. Pancakes with a banana base are the best in my opinion. The banana does such a good job of hold the gluten-free flours together. Looks most excellent 😉

    Reply
  2. Meghan@CleanEatsFastFeets

    I'm going to let you in on a pancake topping secret. Take your butter and melt it in the microwave. Add you syrup and hit again for a few seconds. Stir the two and then pour that on top of your pancakes. You get the goodness of both without making your pancakes cold or ruining the texture. You gotta try it.

    Reply

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