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Grain Free Banana Pancakes

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These pancakes have totally changed breakfasts around here.

Banana Pancakes 1

I found a banana pancake recipe on Gluten Free Fix months ago, and tried it right away. I think it was actually lunch that very day I first saw the recipe. Can you say delicious? Yes, yes, I can. These were soft and slightly sweet. I’d whipped up the batter in a matter of minutes and the pancakes cooked up so easily. The pancakes stayed together, and if you’ve been GF for very long you know how remarkable that can be!

Banana Pancakes 2

Now, my husband eats most anything, but I knew it was going to be a sell to get him to eat the banana pancakes. Enter, modifications!

First, I used some of the crunchy, cheap, store brand peanut butter. It’s totally different from the organic, all-natural stuff (aka there’s sugar in it), and the crunch gives the pancakes a unique texture.

Second, I added chocolate chips. I hate to be one of those “everything is better with chocolate” people, but in this case it is true. A small handful of chocolate chips helps to detract from the strong banana flavor, adds a little more to the texture, and just in general makes the pancakes more fun.

Banana Pancakes 3

We now eat these pancakes multiple times a week, and have gotten our families hooked on them, too (Hi, Mom)! Now its your turn! You won’t be disappointed!

Banana Pancakes 4

Grain Free Banana Pancakes

To customize your batch size use any multiple of 1 banana, 1 egg, and 1/4c peanut butter. The cooking directions remain the same for any batch size.
 
Ingredients
  • 2 bananas
  • 2 eggs
  • 1/4c crunchy peanut butter
  • 1/4c smooth peanut butter
  • 1/4 c chocolate chips
Directions
  1. Mash the bananas. If they are not ripe enough to easily mash simply slice the bananas, microwave for 30-45 seconds, and then mash.
  2. Crack the eggs into the bowl, add both types of peanut butter and stir with a fork until everything is combined. This may take a few minutes as the peanut butter will be sticky. Finally, stir in the chocolate chips.
  3. Heat a non stick skillet over medium heat. When the skillet is warm, scoop pancakes into the pan using  large spoonfuls of batter. You may spread/flatter the batter with the spoon.
  4. Let the pancakes cook for a few minutes, until the sides are set and tops are partially set. Carefully flip each pancake and cook for a few more minutes on the other side, until it is golden brown.
  5. Remove pancakes from the skillet and repeat with any remaining batter.
  6. Serve hot or make these ahead of time and reheat in the microwave for a snack or breakfast on the go!
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

11 responses »

  1. Does this taste egg-y? I made a recipe with just bananas and eggs, and it came out pancake-looking but had an overwhelming egg taste… I’m wondering if this recipe will be better!

    Reply
    • I’ve tried the only banana and egg recipe also, and they didn’t suit my taste very much, either. These don’t taste like egg. There is a bit of banana flavor, but I’ve found that the crunchy peanut butter really offsets that.

      I hope you like them!

      Reply
  2. Reblogged this on Favourite Gluten Free Recipes and commented:
    How simple! I am sure they are delicious.

    Reply
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