I love pancakes. Pancakes for breakfast, pancakes for lunch, pancakes for dinner. Because of my unhealthy addiction to them, I have to make them less guilty. Here, I have a whole grain and refined sugar-free banana pancake (feel free to add chocolate chips like I did). These pancakes are thick, tender, and filling.
You can modify the recipe to your flour preference. This recipe can easily be made gluten-free if you omit the spelt flour and use oat flour.
Goes great with a cup of black coffee. Or orange juice.
Ingredients:
- 1 ripe banana
- 1 large egg
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 2 tbsp plant/animal milk
- 1/2 tsp cinnamon (omit if you do not like cinnamon)
- 1/2 tsp salt
- 6 tbsp flour
- 2 tbsp spelt flour (substitute oat flour for gf version)
- 2 tbsp oat flour
- 2 tbsp cornmeal
- 1/2 tsp baking powder
- Chocolate chips (optional)
Directions:
- Mash ripe banana in bowl with a fork.
- Add egg, whisk well.
- Add vanilla extract, maple syrup, milk, cinnamon, salt, and mix well.
- Add all flour and baking powder.
- Fold into wet ingredients.
- Heat griddle on medium – medium high heat.
- Spoon batter onto griddle and add chocolate chips.
- Once pancakes start pulling away from edges (~2 minutes), flip.
- Cook for another 30 seconds.
- Serve with your choice of syrup.
Thank you for stopping by — let me know if you try them!
