Description
These gluten-free pancakes are quick, delicious, and require only three ingredients! Top with your favorite fruit and nuts for a complete breakfast.
Ingredients
- 1 banana
- 2 eggs
- 1 tbsp maca powder
- coconut oil
Instructions
- Place peeled banana, two eggs, and a tablespoon of maca powder in a food processor. Pulse until well incorporated and smooth. Set aside.
- Preheat oven to 200°F (93°C).
- Place a large skillet over medium heat.
- Add about half a teaspoon of coconut oil to skillet and swirl around until evenly distributed.
- Once pan is hot, pour about ¼ cup of batter per pancake onto skillet (skillet can comfortably hold three pancakes at a time).
- Once burst bubbles appear on the surface of the uncooked side, about 2-3 minutes, flip to cook the underside until browned, about another two minutes.
- Transfer cooked pancakes onto a baking sheet, and keep in a warm oven until ready to serve.
- Repeat until all batter has been cooked, adding more coconut oil to the pan as needed (about 12 4” diameter pancakes).
- Alternatively, for two single-serving pancakes, place half of the coconut oil in a small sauté pan (8” in diameter) over medium heat.
- Pour half of the batter and cook until burst bubbles surface.
- Carefully flip to cook the underside for a minute or two.
- Serve immediately. Repeat with the second half of batter, or save for later use.
- Uncooked batter keeps for a day in a sealed refrigerated container.
Notes
- For a richer flavor, use ripe, overripe bananas.
- If you don’t have maca powder, try substituting with an equal amount of cocoa powder or cinnamon.
- To prevent sticking, ensure your pan is hot enough before adding the batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 50