Bodacious Banana Pancakes

 

banana pancakes

OK, these are fantastic.  Really.  Some days I just start experimenting with random ingredients, and I get it right the first time 🙂  These gluten-free, dairy-free, grain-free pancakes are light and comforting without the heaviness of many similar recipes which include almond or coconut flour.  A truly nutritious, balanced treat!  This recipe serves about 4 people, but it’s easy to halve or double for a different crowd.  I highly recommend leftovers; toast them later and spread with peanut butter for a delicious snack.

  • 5 large bananas, ideally very ripe (covered in little brown spots)
  • 8 organic eggs, ideally extra large size
  • 2.5 Tbsp organic peanut butter (if peanut is an issue, use sunflower butter)
  • 2.5 tsp chia seeds
  • 2 tsp vanilla extract
  • 1.5 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp seasalt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Optional:  about 8 drops of liquid stevia extract (good for those with a sweeter palate – or perhaps help you to avoid slathering them in syrup. This is my stevia of choice. )
  • Coconut oil for cooking  (Here’s my favorite, and getting it in a big tub like this is a GREAT deal!  Very shelf stable, and this size may last you a full year.)

Put all ingredients in a mixing bowl, adding the chia seeds last.  Blend with a hand or standing electric mixer  on medium-high speed for about 15-20 seconds (a hand blender will work too).  Don’t overblend; some dime-sized bits of banana are fine and will make for a lovely texture.  Let batter stand while you prepare the pan.

Put 1 Tbsp coconut oil in a cast iron, ceramic or stainless steel skillet or large saucepan.  Heat on medium heat until coconut oil is shimmering and spread evening across the pan.  Stir batter gently a couple of times to blend it; the chia seed will have thickened the mix while sitting.  Drop batter about 1/8 cup at a time – to make 3-4″ pancakes.  Cook until edges start to brown and top surface has some air bubbles.  Flip and continue cooking about 1 minute.  Don’t overcook, or they will be dry.  Use more coconut oil for each batch.

I loved these pancakes without any topping, as the banana flavor is wonderfully sweet.  The peanut butter adds richness without any real peanut flavor.  Savor the delicate flavors and light texture; a douse of maple syrup would probably drown it all out.