Banana & Nut Butter Pancakes [Dairy free, Gluten free, Grains free, Low Carb, Paleo, Sugar free]
The infamous flour-free 2 or 3 ingredient banana pancakes 🙂 I had fun making these and I think the practise in making them regularly, ensures that each make is progressively better than the previous make.
What I’ve learned through most of my culinary experiences is that the most important skill that is an acquired one, is patience – it’s actually the golden rule of our existence and is aptly applicable to cooking too 🙂 Many attempting a pancake or crepe make utter their frustrations about how they’d never making pancakes again, following a first attempt flop. If anything, that should be the motivator in bettering a first attempt, a self challenge to continue until desired satisfaction is reached – as with anything in life 🙂
This is a basic two ingredient pancake recipe – banana and eggs. There is often debate about the banana-egg ratio and vice versa. Both 1 banana and 2 eggs work, as do 1 banana and 1 egg….it’s all in the size and ripeness of the banana and the desired end product 🙂 Much of a trial and error process. I have made these pancakes in various forms, as a search on this blog demonstrates. My favourite of the banana-egg variety are these banana pancakes and these chocolate banana pancakes or flapjacks. Both using more than the basic two ingredients and delivering an awesome and filling option in pancakes. A search of pancakes on the search menu reveals the many tried, tested and enjoyed 🙂
While I used almond butter to create a spongy and light textured pancake, any raw nut butter may be used. Blended together with banana, eggs and seasoning, cooked in coconut oil, makes a delicious, non-eggy tasting flop proof pancake.
I topped these pancakes with a deliciously creamy frozen cranberry and coconut cream sauce, blended together and chilled. The sauce balanced very well against the sweetness of the banana and provided a healthier dairy free option in toppings. Fresh berries, drizzled with raw honey would work well too, as would a blackberry, blueberry, raspberry or strawberry coconut cream sauce. Cashew cream, toasted coconut flakes, raw nuts or just powdered cinnamon may be used too.
1 large ripe banana, cut into pieces
2 medium sized eggs
½-1 tblsp nut butter
½ tsp cinnamon powder
1 tblsp coconut oil for cooking the pancakes
Optional, though not needed is apple sauce, date paste, maple syrup or raw honey for additional sweetness
Toppings of choice, as described in the introduction above
- Add the chopped banana, nut butter and eggs into a blender or food processor and blend all the ingredients until a fluffy, liquid batter consistency forms.
- Heat a non-stick pan or pancake pan on medium-high stove top heat, add the coconut oil.
- Once the coconut oil is hot, reduce the heat to medium and pour the pancake batter slowly onto the pan. Control the overspill with a non-stick spatula, to form the round shape of the pancake. This batter quantity makes 3 small pancakes, and may be cooked simultaneously on a large pan.
- As soon as bubbles begin to form on the entire surface of the pancakes, flip them over and cook the other side until they’re done.
- Remove from the pan onto kitchen paper towel to absorb any coconut oil residue.
- Serve immediately with toppings as desired.