Healthy Banana Pancakes

So my friend, Kellie, posted a healthy banana pancake recipe the other day. Eggs + banana + blueberries. Interesting.

On Sunday, Nick and I were trying to figure out what to have for breakfast so I suggested these pancakes.

I don’t consider myself a pro chef, but I’m relatively coordinated in the kitchen. But I had a TOUGH time flipping these suckers.

In the end, I added a little bit of ground oats to the mix and it did the trick. And guess what, it’s gluten free. Which works well for us….since Nick is trying out this whole GF thing.

The pancakes are really tasty and quite sweet. So you really don’t need syrup. But you can if you want (ahem, Nick).

Here were my attempts at flipping. The first 2 pancakes turned out TERRIBLE. The 2nd round was a tiny bit better, but not amazing. But they started looking like real pancakes by the 3rd round – once I added the oats.

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here’s the recipe

Ingredients

2 eggs
1 reasonably ripe banana (you want a little brown on the banana)
1 tsp vanilla
1/4 cup oats
Coconut oil
Blueberries (optional

1. Combine the eggs, banana, and vanilla (I used a magic bullet and it worked great.
2. Grind the oats. Again, I used a magic bullet.
3. Add the oats to the banana mixture and combine – throw it on the bullet one last time.
4. Put a frying pan on medium heat with a little coconut oil
5. Pour small pancakes – <2″ in diameter.
6. When the edges start to look dull, flip!

Note: this is actually a gluten free recipe – as long as your oats are GF (oats are naturally GF but are often processed in factories that process wheat).

We ended up having a small feast on Sunday to accompany our banana pancakes. Oops!

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