During my no-wheat-flour spurts, I’m finding breakfast to be the trickiest meal. Eggs are awesome of course. But it’s tough to swing scrambled eggs every morning (even when Baby Cupcake orders, “Scrambled eggs please, Mama. Mama! Go get it!” (And not every morning can be like Sunday when we had eggs, bacon, sausage, oh my.) All of the quick breakfasts I know seem to be heavy on the wheat flour: cereal, bagels, english muffins…
So I’m still on the hunt for a quick wheat-flour-free breakfast.
But this Flourless Banana Pancakes recipe is a good one when I have a little more time in the morning. Baby Cupcake liked them…which either proves that they’re good or that she’ll eat anything drenched in maple syrup. Hmm.
I followed TGIPaleo’s advice and made small cakes and cooked them over low heat. In fact, I forgot about the last batch and remembered to check on them after, oh, about 20 minutes!!! So this recipe is a real winner since I didn’t even burn the house down.
Flourless Banana Pancakes
- 2 bananas
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/3 cup coconut flour
In the bowl of the mixer, beat the eggs until frothy. Add eggs and beat until fully combined. Add remaining ingredients one at a time until well combined (especially the coconut flour). Over low heat, cook on a nonstick skillet greased with butter for 3-4 minutes on each side.