Gluten-Free Banana Egg Pancakes
Yield: 1 small serving
Total Time: Less than 10 minutes
1 ripe banana
2 whole eggs
½ teaspoon baking powder
2 ½ tablespoons coconut flour
Mash the banana and whisk your eggs
Mix all ingredients together
Heat a lightly greased skillet to medium low
Add batter to skillet - I used about 2 tablespoons of batter per pancake
Cook for 2-4 minutes on each side
Serve with toppings of choice and enjoy!
Don’t stress if you don’t have coconut flour and if you’re not gluten-free feel free to use regular flour. I’ve also made these pancakes without flour many times and they’re just as tasty but will have a little less fluff to them. These pancakes are a healthy alternative to regular pancakes and provide you with a good dose of protein. I eat mine with maple syrup and I honestly don’t even feel like I’m missing out on that classic pancake experience. Cook these just like you would regular pancakes but be a little extra gentle when flipping.