Gluten, Grain, and Dairy Free Banana Pancakes

To me, no meal is cozier than banana pancakes. Growing up, pancakes encompassed all things “weekend”. Family brunch? Pancakes. Slumber party with an insanely large amount of chatty pre-teen girls? Pancakes. Rainy Sunday morning? You better believe that calls for pancakes. Now that I am grown, no longer living with my parents, and  responsible for making my own breakfasts (sigh, why can’t we be kids forever), pancakes bring back all of those warm feelings of home. They exemplify one of the reasons I love food so much: one simple meal is able to spark so many memories and emotions and, even if for just one second, transport you back to a happy past time. So excuse me while I take my plate of banana pancakes back up to bed, get under the covers, and devour this stack way you are supposed to.

Recipe

Ingredients (serves 3-4):

  • Banana (2 – add an extra if making skewers) – preferably ripened
  • Egg (2)
  • Almond flour (3/4 cup)
  • Pure maple syrup
  • Cinnamon
  • Coconut oil

Special equipment: skillet and skewers (if making that in that form)

Directions:

  1. Add the 2 ripened bananas in to a bowl and mash using a fork or potato masher
  2. Crack the 2 eggs in the bowl and whisk together with the bananas
  3. Mix in the 3/4 cup of almond flour
  4. Add in cinnamon and a splash of pure maple syrup
  5. Heat a skillet and, once hot, add a spoonful of coconut oil until melted
  6. Pour the pancake batter on to the skillet and once the bubbles begin to form and the bottom of the pancake begins to crisp (~5 minutes), flip over
    1. If making skewers, use a single spoon to pour the batter on to the skillet to keep the pancakes small and even sized
  7. Cook on the opposite side until the center is cooked through and the bottom side is also browned (~5 minutes)
  8. To make the skewers, add the following in this order: one pancake, one slice of banana, pancake, slice of banana, and then finish with another pancake