Flourless Banana Pancakes

As someone who cannot eat gluten but loves pancakes too much to give them up, I created this recipe to satisfy my cravings without compromising my health. These flourless banana pancakes are not only gluten-free but also packed with protein, fiber, and superfoods.

Ingredients:

• 1 ripened banana
• 2 eggs
• 1 tablespoon ground flaxseeds
• A pinch of cinnamon
• A splash of vanilla extract

Tips for Perfect Flourless Pancakes:

Choosing the Right Banana:
Pick bananas that are ripe but not overly ripe. Look for a yellow banana with some brown freckles. If the banana is too ripe, the pancakes may turn out thin or have an overwhelming banana flavor. If you only have a very ripe banana, balance the thickness by adding an extra tablespoon of flaxseed or some arrowroot powder. You can also freeze the banana to firm it up before mixing it into the batter.

Why Bananas Are Essential:
Bananas are rich in magnesium, potassium, vitamin B6, and vitamin C, and they aid in regulating our digestive system. They are considered “brain food” due to their dense nutrient content and positive effect on the nervous system. If you follow the Medical Medium, you’ll know he strongly advocates for bananas in our diet.

The Importance of Ground Flaxseed:
While some flourless recipes omit ground flaxseed, I believe it’s essential due to its nutritional content. Flaxseeds are considered a superfood because they are rich in protein, fiber, omega-3 fatty acids, and a good source of vitamins and minerals, including vitamin B6, magnesium, potassium, and calcium. In baking, flaxseeds help bind the consistency together and make the batter less runny. They also add a subtle nutty flavor that pairs well with ripe banana.

Cooking Instructions:

1. Mash the banana in a bowl until smooth.
2. Add the eggs, ground flaxseeds, cinnamon, and vanilla extract. Mix well until combined.
3. Heat a non-stick skillet over medium heat. Grease lightly with oil or butter.
4. Pour small amounts of batter onto the skillet to form pancakes.
5. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.

Natural Sweetness:
Since these flourless banana pancakes are made with ripe bananas, they have a natural sweetness and tend to be moister than traditional pancakes. This often means you’ll need little to no maple syrup.

This recipe is one of my daughter’s favorites, even though she isn’t usually a pancake girl. Enjoy this nutrient-rich, healthy pancake breakfast. Leave your comments—I’d love to hear from you.