Gluten Free Banana Pancakes

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If you’re looking for the perfect healthy breakfast treat, these pancakes should do the trick. Completely grain-free, the base of these flapjacks are made up of two things: bananas and eggs. That’s it. Peanut butter helps to act as the glue that holds everything together and also serves as an extra protein punch. Everything else is up to you! Want to add some mini chocolate chips, cinnamon, nutmeg, vanilla—whatever your little heart desires, you can jazz these up to your liking. We like to serve ours with a pinch of cinnamon, chopped walnuts and some maple syrup. Other topping suggestions include agave syrup, pecans, strawberries, raspberries or some granola.

So, watch the video and check out our cooking tips for the end-all be-all of banana pancakes. These things are totally delicious, totally guilt-free and totally healthy. Can there be a better triple threat?!

Gluten-Free Banana Pancakes Recipe

Ingredients:
2 bananas
2 eggs
2 tbsp peanut butter
1/2 tsp cinnamon
Butter
Agave or maple syrup

Directions:
1. Add the bananas, eggs, peanut butter and cinnamon to a food processor.

2. Pulse the mixture until smooth.

3. Heat a frying pan over medium heat and melt enough butter to cover the bottom of the pan.

4. Using a ¼ measuring cup, spoon the mixture into the frying pan, making as many round circles as you can comfortable fit in the pan. Cook for 1-2 minutes and then flip. Cook for another 1-2 minutes and remove to plate. Work in batches until none of the batter is left.

5. Drizzle with maple syrup, sprinkle a pinch of cinnamon and enjoy!

Special Thanks:

Talent: Lauren Nolan of LakeShoreLady.com

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “How’s It Going” by Martin Felix Kaczmarski