It doesn’t get simpler with 3 ingredient pancakes that are dairy free, gluten and grain free, high protein and easy to make!
We are rapidly approaching fall y’all, and if you’ve been into any store by now you’d know that it’s already Halloween as far as they’re concerned. I just love fall, but man I wish they would slow down the Holidays a bit. One minute it’s summer and the next we are picking out Halloween costumes! My 9 year old begged me to buy some Halloween decorations from the Dollar store over the weekend. I ignored him.
Pretty soon the web will be covered in pumpkin recipes, you just wait and see!
Today I just wanted to share this super quick and easy grain-free pancakes. If you’ve been eating a Paleo type of diet then I am sure you are already familiar with flour less pancakes, but there are several ways to make them.
I am a grain eater. Whole grains are packed with nutrition and my body craves them, but sometimes I feel the need to go higher protein which is when I like these. Also, some people have different dietary needs based on their medical conditions in which less grain and gluten is the right thing for them. These are perfect for you!
These grain-free pancakes come together quickly because a) 3 ingredients b) there isn’t much measuring involved. All you need is ripe bananas, almond butter and eggs! Yes, you can use peanut butter.
I’ll be honest, they don’t taste exactly like pancakes, but pretty close! Pancakes are just obviously fluffier from flour and baking powder/soda and these have none of those ingredients. They do have an eggy flavor, more like a crepe meets french toast I’d say. I actually love the left overs cold!
You can sprinkle cinnamon or pumpkin pie spice on them, top them with chocolate chips, nuts, coconut, whipped cream, berries, the list goes on! However, pure maple syrup is a must so make sure to get the good kind!
If you ate ate all 6 pancakes, it would be around 600 calories. So the basic math, is about 100 calories a pancake. Two or three would make a filling breakfast for me at least.
One thing to note, you do have to be patient as the pancake cooks on the first side or they will be a little tricky to flip. You will know once you get the spatula under it when it’s ready. This makes 6 good size pancakes so good for two servings. Share with a friend or refrigerate the rest and enjoy as leftovers.
- 2 ripe bananas
- 2 tablespoons almond butter (or sub nut butter of choice)
- 3 large eggs
- Coconut oil for cooking
- Optional toppings: chocolate chips, slivered almonds, chopped walnuts, macadamia nuts, berries, unsweetened coconut, whipped cream
- Beat all ingredients in a bowl until few lumps remain. Heat a griddle or non stick skillet to medium high heat. Add ½ tablespoon of coconut oil. Use a ⅓ cup measurement to scoop batter and carefully place on griddle. Cook for about 3 minutes or until underside is brown and pancake is firm enough to flip. Proceed with remaining batter.