Grain Free and Dairy Free Banana and Peanut Butter Pancakes
I saw this recipe on Mark’s Daily Apple a couple of weeks ago, adapted it a little bit, and it is HANDS DOWN the best gluten free pancake recipe I have ever made. Jamon and I switched from pancakes to waffles not only because he got a waffle iron last Christmas but also because most of them were so dense I could of given him a black eye and they took most of our Saturday morning to cook. Not these. They are light, fluffy, delicious, and totally grain free. Plus, you could easily substitute almond butter, sunbutter, walnut butter, whatever your hear desires. We just happened to have peanut butter on hand. (I’ve been cut off from almond butter after eating entire jars of it be the spoonful. Apparently, I can’t be trusted when there is almond butter involved.)
Preheat your pan on low, slowly melting a dollop of butter
2 mashed bananas
1 teaspoon baking powder
2 tablespoons of peanutbutter
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon allspice
Beat the eggs until frothy in a separate bowl, then add all ingredients to the mashed bananas. Voila! Delicious gluten free pancake batter. Try not to eat it raw, I dare you.
I have found that these cook best when cooked just below medium heat. I cook them at a 4 on my stove. They work best if you make small pancakes as they are quite delicate and easy to break when flipping if they are too big.
We enjoyed ours with blueberries, banana, nectarine, and a dollop of fresh vanilla yogurt on top.