These deliciously thin pancakes are made from banana mashed together with eggs, chia seeds and some spices. No flour, baking soda, or baking powder needed.
If you are staying in this weekend because the weather outside is in the single digits, at least you can whip together a healthy breakfast to fuel yourself for your TV marathon (maybe you are even squeezing in a youtube workout or getting in a few jumping jacks between episodes).
Don’t have bananas? Try this with pumpkin or sweet potato puree!
The recipe below makes enough for 1 – 2 people. I added coconut flavored yogurt, walnuts and extra sliced banana on top of mine, with a spoonful of maple syrup.
Figs in My Belly has tons of pancake recipes in the archives to satisfy your breakfast conundrums. Check them out here.
Flourless Banana Pancakes
adapted from Shutterbean
serves 1-2 (4 small pancakes total)
1 medium banana
2 large eggs
1 teaspoon chia seeds
1 teaspoon mixed spices (1/2 teaspoon cinnamon, 1/8 teaspoon cardamom, 1/8 teaspoon ginger, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg)
butter or coconut or canola oil, for cooking
In a small bowl, mash the banana with a fork and mix it together with the eggs, chia seeds and spices.
Heat a large saute pan over medium heat, lightly coat with butter/coconut oil/canola oil and pour a heaping 1/4 cup full of batter onto the pan for each pancake. *You may have to cook these in batches. The pancakes will spread into thin blobs. Let them cook about 3 minutes per side or until set and golden.
Serve with yogurt, maple syrup, extra chopped fruit and nuts.