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Banana Bread Pancakes

With summer break finally here, we are taking it a bit easy in the mornings and having a little fun with breakfast.  Here are two pancake recipes we have been enjoying lately, BANANA BREAD PANCAKES and PUMPKIN PANCAKES (next post).  Feel free to add fresh fruit or even dark chocolate chips for a really special treat.  

This recipe was shared with me by my sister-in-law….thanks Bethany!  I think the original source was Paleo Comfort Foods., changes are mine.  These pancakes don’t quite pack the protein punch of the Pumpkin Pancakes, but they are still a gluten-free alternative to “regular” pancakes and can be dressed up with fresh fruit or maple syrup.  I have also made this same recipe into muffins and added nuts….turned out great!


3 really ripe bananas – black and mushy.   I freeze ripe bananas to pull out and defrost when I’m ready for this recipe.

1/3 c. melted coconut oil

4 large omega-3 eggs

2 tsp vanilla

2 1/2 cups almond flour (I use Honeyville brand)

2 tsp. baking soda

1/4 t. salt (optional)

1 T. cinnamon (more or less to taste)

1/3 c. water (more or less, depending on desired consistency)

Mix all ingredients together thoroughly.  I use my Ninja blender and pour directly from the bowl.  Preheat skillet on medium heat and coat with coconut or olive oil.  Pour batter into skillet and turn heat to med-low.  It is better to make small pancakes with this batter because they are easier to turn.  Cook until edges are browned and pancake is starting to get a few bubbles.   Carefully flip (they will be different consistency than normal pancakes) and cook other side.  Remove from heat and enjoy.


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