Love pancakes but hate that heavy feeling you get after eating those flat nuggets of flour? Also love bananas and eggs? If so this recipe may be for you.
We were introduced to these simple and delicious pancakes with the backdrop of peeling waist high waves and the horizon of Scorpion Bay in San Juanico, Baja Sur. We met a couple who swore by these pancakes. They had spent many mornings trying different ratios of egg to banana and assured us that 3 eggs to 2 bananas was the best combination. We added our own seasonings and got creative with the toppings. I enjoy topping these plates of joy with dates, oranges, honey and flax seeds while Erik was thrilled by peanut butter and strawberry preserves. You might try Nutella, sliced fruit, whipped cream, or anything else you have in your fridge!
Gluten, Grain and Dairy Free Banana Pancakes!
- 2 bananas
- 3 eggs
- 4 dates, pitted and cut in half
- 1/2 tsp cinnamon powder
- pinch cayenne
- 1 orange peeled and supremed (pith removed)
- flax seeds
1. Peel both bananas, cut into 2 inch pieces and mash in a bowl with wooden spoon. Mash the bananas as fine as you can get them. Try to get all of the little chunks out until it is a smoother, liquid-y consistency.
2. Whisk in the eggs one at a time, each until they are fully incorporated.
3. Add cinnamon, pinch of cayenne and salt to taste. Mix well.
4. In a small egg-pan, add about 1 tsp of coconut oil and move it around to coat the pan. Heat on medium and have a sauce pan lid ready. Once heated, add half of the batter to the pan and cover, cooking for about 5 minutes.
5. After about 3-5 minutes, remove lid and using a wooden spoon or spatula work with the edges of pancake to free it up for flipping. You will know it is ready to flip when there are little hollow bubbles towards the center of pancake.
6. Flip pancake and let cook for another 3-5 minutes on the other side. This pancake is fragile as it has no gluten but only egg to keep it together so be gentle. When you feel it is cooked through simply slide it onto a plate. Repeat with second half of batter.
7. This recipe makes 2 big pancakes, each one enough to feed one person, especially when you add toppings. While cooking the 2nd pancake, place a plate upside down over the first to keep it warm.
8. When both pancakes are finished, divy out the honey, dates, orange pieces and flax seeds evenly on each pancake and enjoy!