Who doesn’t love a Sunday morning pancake?! This flour-less (thus gluten free) banana pancake recipe not only contributes to your daily fruit intake, but also contains egg protein, the gold standard source of complete, bio-available amino acids.
Add any flavours you like, such as cinnamon, sultanas, vanilla extract, coconut, cacao powder (if you want a chocolate hit) – enjoy being creative with this recipe because it is so fast to make, you will have time to do so.
- 1 banana, mashed
- 2 eggs, beaten
- (Optional blueberries)
Makes 2 pancakes
- Mix the mashed banana with the beaten egg.
- Heat a frying pan on a medium heat with a little oil. I used coconut oil.
- Pour half of the mixture into the pan and slowly cook for 2 minutes on each side until golden. Repeat with the rest of the mixture.