Like many things we cherish, this banana pancake recipe came out of necessity. Let me explain…We always have a mountain of fruits at home but the one fruit that trumps all others in terms of quantity and eating frequency is bananas. Mainly because it’s my son’s favourite and most prized fruit.
His entire face literally lights up as he sees me pull one out of the banana basket. It’s often the first thing he eats in the morning. I sometimes feel guilty for giving him the same fruit every morning so every now and then, I’ll cut up some clementines, grapes or whatever other fruit I have on hand.
The bowl of fruit is usually met with a blank stare. He diligently eats the non-banana fruit but gazes over at the banana basket and points at it with a “nana”… My heart melts and so it’s bananas again the following morning. My husband and I are just as crazy for bananas, but in their frozen form for smoothies and nice cream.
Suffice to say, bananas are a big thing in my family and none go to waste: half are eaten by our son and the other half is frozen for later delicacies. But last week, two bananas unexplainably fell out of the banana basket and went into hiding behind the coffee machine. I didn’t notice them until Sunday morning!
Needless to say, the bananas had well passed their prime but since no food ever goes to waste in our house (it’s one of my worst pet peeves!), I had to come up with something good to make with them, and quickly, before my son realized the treasure I was holding. So I took out my small blender and the recipe for these pancakes was born.
These pancakes are probably the easiest and quickest pancakes I’ve ever made. Even with the 10 minutes resting time in the fridge before cooking them in the pan. And if you’re really pressed for time, you can skip that part. I find the resting time n the fridge gives the pancakes some added oomph (read fluffiness) but is in no way necessary, taste wise.
And of course, like all things banana, they were a huge hit in my family! I actually forgot to take out the maple syrup but no one said anything and we ate them as is. Ok, honestly, we ate them with our fingers like cookies… don’t judge, I’m sure you’ve done it too, and if not, it’s a must try!
I hope your family enjoys them as much as we have. Leave me a comment and let me know what recipe you’ve come up with out of necessity?
- 2 medium bananas
- 2 Cups gluten-free flour (I use Bob’s Red Mill GF flour mix)
- 2 Tbs agave nectar
- 1 1/2 Tbs baking powder
- 1/8 tsp salt
- 2 Tbs melted vegan butter (I use Earth Balance)
- 1 tsp vanilla
- 1 Cup mylk alternative (I used almond milk)
- Put all the ingredients in the blender, starting with the wet ingredients, and blend until smooth consistency.
- Put in the fridge for 10 mins to rest.
- Add cooking spray to a pan and set over medium high heat.
- Take out the pancake mix and scoop 1/4 Cup batter at a time in a hot pan.
- Reduce the heat to medium low and cook for 2-3 minutes on each side.
- Repeat for the remainder of the batter.
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