This recipe is not only a healthier alternative to regular pancakes it’s also easier to prepare and super delicious. All you need is three ingredients to make the mix plus coconut oil for cooking.
- 2 Large eggs
- 2 Ripe bananas
- A large handful of gluten-free oats.
Add the ingredients to a large bowl and mash the bananas with a fork until everything is bound together. Don’t worry if there are some small lumps of banana as this tastes nice. But if you prefer the mixture smooth then use an electric whisk once the bananas are mashed.
It’s better so make the pancakes smaller as they are easier to flip. I find one tablespoon of mixture for each pancake works well and ensures they are all roughly the same size. I try to cook two or three pancakes at once to speed up the process.
Melt a teaspoon of coconut oil in a hot pan and add the first spoon of mixture. Use the back of the spoon to spread it out slightly, this way it will easily cook right through. Once you see bubbles appearing you know it’s time to turn them. Gently lift one side with a spatula to make sure it’s a golden brown. Then firmly slide it under and flip. I add a little more coconut oil and check the pan doesn’t become too hot. I begin stacking the pancakes on a warm plate until I have used all the mixture.
I’m currently using a honey that I picked up at my local Turkish supermarket. But you can use agave, fresh fruit of whatever you like. You can even add a little brown sugar to the mix during prep if you like them a little sweeter.