kitchen, Recipes

Quick Breakfast: Banana Pancakes

I have never been a morning person.  So even though I usually enjoy creating in the kitchen, this doesn’t hold true for the first meal of the day.  The less thought and effort I have to put into making breakfast the better.  After all, I have to be able to make it in my sleep!

This is a quick and easy, no-measure recipe.  The pancakes are sweet enough that no syrup is necessary.  The recipe is also gluten-free, so those who  can’t have gluten or wheat in their diets can still enjoy pancakes.   I have been using the recipe so long I’ve forgotten where I originally got it from, but thank you to whoever invented it!


cinnamon (opt.)

Mash up one banana for each serving, then mix in the same number of eggs and a dash of cinnamon.  If you like, you can add a tablespoon or so of flour, to thicken the batter.

Melt a little butter in a skillet, and spoon the batter in as you would for other pancakes.  Cook until browned on each side.  Don’t turn them too soon or they’ll fall apart.  Serve warm.

Even you’re watching the amount of fat in your diet, I still recommend using the butter because it gives them a nice flavor, and because there’s no oil in the batter – so the little bit you get from the skillet will still be less than the amount of fat in traditional pancakes.


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