This easy banana pancakes recipe is a quick breakfast any day of the week.
Pancakes have always been one of my favorite breakfasts, but most days I don’t have time to make them from scratch. Before I went gluten and dairy-free, I used to use the box mix to save time. Now this is my go-to banana pancake recipe. Just 5 ingredients. Make it in the blender and the batter is ready before your pan heats up. It’s just as easy as using a mix, and it doesn’t contain any of the processed food ingredients.
The ingredient list for packaged pancake mix includes: enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), dextrose, nonfat dry milk, partially hydrogenated soybean oil, salt, wheat gluten, calcium carbonate, corn syrup solids, sodium caseinate, mono and diglycerides, lactic acid.
Here’s the ingredient list for my quick and easy blender pancakes: bananas, eggs, coconut flour, vanilla extract, salt.
They’re just as fast, made from all real food ingredients—no gluten, grains, dairy, sugar, or processed food chemicals—and they even passed the husband test.
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- Add bananas, eggs, coconut flour, vanilla, and salt to high-power blender and blend until smooth.
- Melt coconut oil in large skillet or griddle over medium-low heat.
- Spoon 2-3 tablespoons of batter into pan for each pancake. Cook until set and golden brown on bottom. Flip and cook other side until browned. Cook pancakes in batches until remaining batter is used.
- Serve with maple syrup.