An easy, fast, healthy and fluffy pancake recipe

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Easy gluten free pancakes

When you envision what you’re going to make for your wholesome weekend breakfast, deliciously fluffy pancakes probably aren’t the first thing that come to mind. When sugar and carbs are the top two things on your list of foods to avoid like the plague, it’s easy to delete pancakes from the breakfast roster. But before you go and make such a drastic cut, check out this easy gluten free pancake recipe we adapted from the Hungry Happens blog. It’s a super healthy twist on an old time favorite. You’re going to love it.

Let's be honest, smothering butter and syrup all over this gluten free pancake recipe may totally cancel out the nutritional value. But hey, even if you do go a little nutso on the syrup, at least it’s just the toppings you'll have to work off. The gluten free pancakes themselves are totally guilt-free. They’re packed full of protein and they’re totally free of flour and sugar. They’re easy to make and they’ll satisfy you like a stack of fluffy pancakes should.

If you’re feeling fully committed to your healthy weekend lifestyle, we recommend topping these fluffy pancakes with fresh, organic fruit, shredded coconut, apple sauce, or even a little extra nut butter. And if you’re really craving the sweet stuff, reach for some pure Canadian maple syrup. It’s got health benefits like you wouldn’t believe and it’s good for so much more than just pancakes. Check out our Three Unexpected Ways to Use Maple Syrup post for some great ideas. Or just keep making homemade pancake mix until you run out!

INGREDIENTS

2 large, ripe bananas (if they’re soft enough to mash with a fork, they’re perfect)

½ cup of nut butter (we like almond or peanut)

3 eggs (ideally free range and organic)

1 tsp vanilla

1 tsp cinnamon

DIRECTIONS

In a large bowl, mash the bananas with a fork. In a small bowl, beat the eggs. Mix the eggs into the mashed bananas and add the remaining ingredients.

Heat a non-stick pan (or a regular pan with a little melted coconut oil) on high and pour the batter in ¼ cup increments. This will make 8 – 10 small pancakes. Cook for about 2-3 minutes or until golden brown and easy to flip. After you flip the pancakes, reduce heat to medium or low and cook for another few minutes.

Serve with fresh, delicious toppings and enjoy!

Image courtesy of Hungryhappens.com