This was breakfast this morning. It’s by far my kids’ favourite breakfast. It’s easy to make and I can eat it without guilt because it’s not only gluten-free, it’s grain-free, dairy-free (if you use coconut oil rather than ghee) and free of refined sugar. Personally, I eat them with almond butter rather than maple syrup, though my kids (of course) go for the maple syrup. Either way, they’re delicious.
I used to make my flourless banana oatmeal pancakes a lot, but since my older daughter was diagnosed with celiac disease, she has been told not to eat even gluten-free oats, so I had to come up with a new version. This is what I’ve come with. It’s every bit as delicious as the oaty version, maybe even more so.
- 2 large ripe bananas, mashed with a fork
- 4 eggs, beaten
- 3/4 cup ground flaxseed
- 1 teaspoon ground cinnamon, optional
- 1 tablespoon psyllium husk
- Pinch of salt
- Ghee or coconut oil for frying
- In a large bowl, mix together all ingredients except ghee/coconut oil.
- Heat a frying pan to medium and melt a small pat of ghee or coconut oil in it.
- Scoop large spoonfuls of batter into the frying pan and use spoon to flatten slightly.
- Flip when one side is browned. They’re done when both sides are browned. Serve with almond butter, maple syrup, or a heap of fresh berries (optionally a bit mashed if you want a bit more moisture). Especially if you use very rice bananas, you may find these are sweet enough not to need any kind of syrup.