We’ve been making banana pancakes for a couple years, but it took us a while to settle on a recipe we found both easy, and tasty…with a good texture!
We tried the minimal “only 2 or 3 ingredients” recipes and couldn’t quite adjust to our likings.
We tried multiple gluten free flour options and nothing came together just right.
It was only until about a few months ago that we found the perfect blend of organic ingredients.
3 ripe bananas
1 cup almond/coconut milk
A whole lot of cinnamon (forgot to measure so just eyeball for preference.)
1/2 cup Simple Truth gluten free mix (or your favorite gluten free all purpose flour blend)
1/4 cup coconut flour
The pancake batter is similar too regular batter, only the outside of the pancakes will cook faster than the inside so don’t use a super high heat, and be prepared to flip once or twice each.
We always make dollar sized pancakes (or bite size, and sometimes Mikey Mouse) depending on what the kids want. I’ve also found that making them smaller helps them cook more evenly, and keeps it so the center isn’t gooey.
Top with a small smudge of crunchy peanut butter and you have breakfast!
This recipe makes a fairly large batch. It usually feeds all 4 of us, with a few leftover. There’s no need for syrup, the peanut butter is the perfect addition, while providing a little more protein. The banana and coconut are just the right amount of sweet.
Hope you enjoy as much as we do!