Banana Pancakes

One thing I truly miss from my old carbohydrate-filled life is eating pancakes at restaurants on Sunday mornings. My breakfasts now mainly consist of eggs – every day for weeks on end. Lucky for me, when I get a pancake craving, I just make banana pancakes (minus the flour)!

These pancakes are sugar and grain free. They do contain a small amount of butter, which can be replaced with coconut oil or any other type of oil, and eggs. They don’t have the same texture as your average pancake: They are softer and egg-y-er than their flour counterpart. This does not make them bad. They have a great banana flavor, and the cinnamon and vanilla makes them reminiscent of bananas foster.

Here’s how to make them:

Gather all your ingredients: bananas, eggs, coconut flour, baking soda, vanilla extract, salt (not pictured), cinnamon and butter. The measurements are down at the bottom.

Photo by Shayna Tanen

Next, peel your banana and and crack an egg into a medium or large bowl. I am only using one banana and one egg, which leaves me with no left-overs. But you can certainly make more, just double up the recipe!

Mash the banana up with the egg. I use a whisk to get everything nicely combined.

Photo by Shayna Tanen

Once your batter looks thin and goopy, it’s time to add the flavorings. Add the vanilla, cinnamon, baking soda, salt and coconut flour and mix it up. Now you are ready to cook.

Allow your pan to come up to medium heat. NEVER put food in a cold pan. It inhibits browning and makes your food soft and much less delicious than if you had waited for your pan to get hot. Coat the pan with a generous slab o’ butter and pour out your pancakes. They are hard to flip so I like to make little silver dollars, but if you are brave go ahead and make a big one.

Photo by Shayna Tanen

So my banana pancakes might not be as gorgeous as regular pancakes, but when you are on a restricted diet you get used to that. They taste different too, but that’s not necessarily a bad thing!

Make sure to wait until the pancakes are golden brown on one side to flip them. Once they are done, serve them up with more butter and honey. I also like to sprinkle on more cinnamon because it makes them look nice.

Photo by Shayna Tanen

Banana Pancakes recipe:

• 1 very ripe banana
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 tsp. cinnamon
• 1/8 tsp. baking soda
• 1 tbs. coconut flour
• pinch of salt
• butter
• honey

1. Peel banana and crack an egg into a medium or large bowl. Mash the banana with a whisk until it is broken up well and the egg is combined.

2. Add vanilla, cinnamon, baking soda, salt and coconut flour and stir well.

3. Pour the pancakes into a hot, buttered pan.

4. Cook on medium heat until brown on both sides.

5. Serve with honey, butter and cinnamon if desired.

Tips

• Coconut flour has a tendency to be very absorbent. If the mixture still looks too wet and runny after adding the flour, don’t worry. Adding too much coconut flour makes the pancakes very fibrous and less tasty.
• If you do not adhere to the SCD, but follow the Paleo diet, you may use maple syrup on your pancakes.
• Never overcrowd your pan. Keep the pancakes well-spaced out and at least half an inch from each other.
• You can serve them with yogurt or berries or bacon for a more filling meal!

Enjoy!