The first words… always the hardest of any post I write. But now that we’ve just got them out of the way, we can talk about what we really need to discuss. Being these banana gluten free pancakes. I truly never thought I would turn into this girl. You know, the one who gets excited about gluten free pancakes made with pureed bananas and eggs that bring it all together and create a kind of fluffy soufflé effect the in the pancake. Yeah. I’m that girl. And I know it’s listed at the top of the post, but can we just take a moment to realise that we have a pancake breakfast that is only 5 smart points for 4!!!!!! Can you hear that??? It sounds like angels. The sweet sound of angels… errr eating pancakes.
But, what we need to realise is that once we make these pancakes we’re all gonna turn into that girl/guy who’s really excited about the idea of fluffy pancakes that are low carb. It’s like magic. But better because it’s real. So, here’s the deal with these pancakes in particular. I made them on the small side so that I could have 4 in a serving rather than two or three. Because, for some reason in my mind I feel like I’m getting more. If you’re one of these people who likes lots of pancakes, make ’em smaller. You’ll trick yourself into thinking that you’re getting loads of fluffy, banana cinnamon pancake-y goodness. There is no logic here, just straight up pancake greed!
I also used a Tbsp of macca powder in these to add some extra energy boosters. If you’re not familiar with macca powder you can read about what macca does here. This is totally optional. I’ve just been feeling like I need a bit of a boost lately. Not usually one to jump on board with supplements, I bought this powder a few months ago and realised that it has a malt-y sweet kind of taste that I actually really liked. So, I’ve been adding it to dishes ever since. Imagine something like a vanilla powder, mixed with a maple powder with a hint of malt powder. That’s the flavour.
You can also make this batter the night before and cook in the morning. It will be absolutely fine because there’s no baking powder or baking soda in it. What I have always loved to do with pancakes is to freeze all my leftovers into ziplock bags of single portions, that being 4 small pancakes, and heat them up in the morning. It’s the best start to any day of the week, when you can have pancakes in the morning before going to work. And that macca powder supplement will get you through the day.
5 Ingredient Banana Gluten Free Pancakes
- 2 ripe bananas
- 4 large eggs
- 1/2 tsp vanilla
- 1/2 (50cup gluten free rolled oats
- 1 Tbsp Macca powder or other protein powder optional
- 1 Tsp vegetable oil for the pan.
- In a blender blend the banana and eggs until just combined.
- Stir in the rolled oats, Macca powder and the vanilla.
- Heat a large non stick skillet over a medium heat.
- To test if the pan is hot enough to cook the pancakes, drop a small splash of water into the pan. If it sizzles right away, the pan is ready.
- Ladle the batter into the pan in 1/2 cup dollops. Cook on one side until golden, about 3-4 minutes. Flip the pancakes and cook for another 2 minutes, until golden.
- Makes 4 servings of 4 pancakes