This recipe has been a lifesaver for my picky eating 3 year old. I get so tired of switching between peanut butter and jelly and granola each morning. He loves these, and I know he is getting a really healthy meal out of it. It is a such a simple mix of bananas, eggs, oats and almond butter, plus so naturally sweet that he doesn’t even ask for syrup. I also make a bunch at a time and store in the refrigerator for the next day. You can also add blueberries, strawberries or dark chocolate chips for extra yumminess.
Gluten Free Banana Pancakes
2 tablespoons almond butter
1/4 cup gluten-free quick cook oats
1 teaspoon vanilla
1/2 teaspoon cinnamon
a pinch of sea salt
coconut oil (for frying)
Combine bananas, eggs and almond butter in a medium size bowl. With the back of a fork mash together until mostly smooth, lumpiness is ok. Add remaining ingredients and mix.
Heat up a frying pan to medium heat and add a small amount of coconut oil. Pour a small pancake into the pan. Let it cook until small bubbles form on the pancake, letting you know that it is ready to flip. Flip the pancake and let it cook for a minute until done. The pancake will be less firm than a traditional pancake, so flipping should be done with care.