There’s a type of cookie in Italy called “brutti ma buoni,” which translates to “ugly but good.”
That’s exactly what these gluten-free banana pancakes are. Despite the moderately presentable photo below, these pancakes are woefully un-photogenic, but delicious and oh so much healthier than conventional ones.
Do you want to know what makes up 99% of the recipe? Two eggs and a mashed banana. That’s it. Then, of course, you add some cinnamon, a little vanilla extract, etc. but that takes all of five seconds.
The recipe has been floating around Pinterest and the Internet for a while, but I’ve never tried it and figured if I hadn’t, there’s a good chance you guys haven’t either.
I tested these out and have to say, they’re 100 percent Adventures approved!
The Skinny Confidential has done wonders in sharing this recipe with the world, and Detoxinista has a similar one. I’ve incorporated a few of their modifications to make what I think is the absolute perfect gluten-free banana pancake. Honestly, conventional pancakes are so messy, time-intensive and sugary, I doubt you’ll even want to go back.
Without further ado, recipe below!
- One ripe banana
- Two eggs
- Vanilla extract
- Sprinkle of salt
- Optional but suggested: 1-2 tablespoons of ground flaxseed
- Optional but suggested: Small spoonful of almond butter
- Using a fork, mash banana into a somewhat gelatinous consistency. If you slice it like you're putting it over cereal and then mash the little pieces individually, it's easier. I used a bowl with flat bottom for this.
- In a separate bowl, whisk the two eggs.
- Pour the eggs into the larger bowl/vessel of your choice with the mashed banana and mix.
- Add a splash of vanilla, a shake or two of cinnamon, a dash of salt and between 1-2 tablespoons of ground flaxseed (optional). Also consider adding a small spoonful of almond butter. Mix.
- Put your pan over medium heat and melt A LITTLE butter or coconut oil over it. You don't need a spoonful here. Once you've coated the pan, you can scoop out what's left; you don't need a bunch of melted butter or coconut oil in your pancake.
- Pour batter over heat and monitor. It will bubble a little like a conventional pancake, but lift up the edges to know when exactly to flip. Shouldn't be more than a few minutes.
- The second side cooks even faster so monitor and remove from heat when ready.
- Top with a little bit of pure maple syrup, and enjoy!