Pancakes. I have a long history with these thinnest of cakes, the ultimate breakfast food (at least here in the west). When I was going through the entire rigamarole of tests and food allergies blood draws and biopsies back in 6th grade, we tried everything under the sun in terms of diets. No, I wasn’t trying to lose any weight as an already-under-average 11 year old, but heck if we weren’t trying to figure out why I wasn’t gaining weight, and food had a lot to do with it. One “diet” we tried on for size (I think only for a couple of months but it felt like a YEAR in pre-teen time) was a no grain, no-sugar diet. So, as a twiggy 6th grader, I would helplessly gawk at my friends’ lunch boxes and snacks, all packed with added sugars and the goodness of childhood sweets, and not be able to partake. I could, however, eat honey, maple syrup, and agave. SO, we came up with a recipe for pancakes that fit the bill (sweetened with honey) and I would sandwich them with more honey and stow them away as my life raft of sweetness in the eye of the middle school sugar hurricane.
I now, of course, have a much wider range of snacking options (thank GOODNESS for all those gluten free fad dieters – we see you – who unintentionally raised the awareness level to that of OREO so that we actual gluten free lifers can reap the rewards). I do still hold a fondness for pancakes, but I tend to try and go the “healthy” route where I can and I fell in love with banana pancakes after trying Casey Ho’s version (of Blogilates) years ago. Hers are, admittedly, just eggs and bananas, and I’ve tried to make mine not only more substantial but pack a bit more of a punch benefit wise (and still taste AMAZING). So these pancakes still rely heavily on mashed (not overripe – those brown bananas just have tons of sugar) bananas, lots of eggs, and then flaxseed meal and almond flour. Making these puppies not only gluten free and lower carb, but dairy free, and entirely GRAIN free. Lol, it’s one of those foods who’s ” – free” list may be longer than the actual number of ingredients, but hey, they’re DANG good and I’ll be making them for years to come.
So, if you’re hankering for something stacked and slathered in maple syrup (or your favorite flapjacky topping), give these a try. They come together faster (arguable) than their “normal” counterparts, they’re FULL of flavor, protein, fiber, and low in sugar, carbs, you get the rest. I actually love to make a big batch of these and use them as a quick snack throughout the day as well – slightly sweet from the bananas but it won’t spike your blood sugar! If you’re into pancakes as much as we are and want a less-healthy treat, check out our vanilla and raspberry pancakes, or these FLUFFIEST buttermilk pancakes topped with candied sweet potatoes, or these almond waffles with pistachio and rhubarb.
Healthy Gluten Free Banana Pancakes
Equipment
- Large non-stick frying pan
- Bowl
- Spatula
Ingredients
- 3 bananas (not overripe, all yellow)
- 6 large eggs
- 3/4 Cup golden flaxseed meal
- 1 1/4 Cup packed blanched almond flour
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/3 tsp salt
- 1/2 tsp baking soda
Instructions
- In a large bowl, mash your three not-too-ripe bananas until they're smooth – you can use a fork or potato masher, etc. Then whisk in the eggs until thicker and combined. Finally, add in all other ingredients (flaxseed meal, almond flour, vanilla, baking powder, salt, baking soda) and mix until thick. Then grease your large frying pan with cooking spray, butter, or coconut oil and warm up over med-low heat. I scoop about 1/3-1/2 cup of batter per pancake, and cook for 2-3 minutes per side depending on how hot your pan is. I recommend keeping the temp low so that pancakes will cook through without burning.
- And voila! Serve with your favorite yogurt, or peanut butter, or maple syrup or fruit!
Tag @sisterssansgluten on Instagram if you snap a photo of your pancakes!
Food photography and styling by Amelia Farber
4 Comments
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Tristan
My favorite pancakes!! Appreciate that they’re healthier so I can get more protein/fiber and still have pancakes for breakfast
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