It’s Sunday morning, which means what I really want to do is make pancakes. I grew up making the classic ‘Joy of Cooking‘ recipe, which will always be one of my favorites. They’re delicious, fluffy, and have never failed me. Then a few years ago, when I started having all these food issues and suddenly couldn’t eat eggs much anymore, I started looking for egg-free pancakes. I found this recipe from foodhero.org after a prolonged Pinterest binge, and if anything they’re even fluffier than ‘Joy of Cooking’ ones. Both recipes are perfect smothered in butter and drenched (or dipped, if you’re more like me) in maple syrup. And I do mean maple syrup, there is no substitute for the real thing here.
Obviously, I definitely shouldn’t be eating a stack of pancakes every weekend, as enjoyable as that would be. I also can occasionally eat eggs, so for those days when I can’t resist the pancake craving but want to feel a little healthier about it, this recipe is a great go-to. Like any weekday morning, because they’re also super quick to make. And I can top them with all the fresh fruit I want, if I want to feel just a little better about my (far too frequent) gluttony.
These pancakes are gluten free, sugar free, dairy free, low carb, and high protein. I’m not really one to follow any particular diet, although I do need to be better about paying attention to what I eat (I mean, don’t we all?), so it does help me feel less guilty about my occasional pancake indulgences to know that these are a healthier alternative that still taste great and can be topped with whatever I’d like. And now I’m going to end this post on the very short side, so I can go enjoy my sunny Sunday before the next snow storm we’re supposed to get this week!
Banana Egg Pancakes
Top them with butter, maple syrup, fruit, lemon and sugar, berries, or anything else you want. So simple, so delicious, and (almost) guilt free.
Ingredients
- 1 large banana
- 2 eggs (only 1 egg if using a small banana)
- 1T flax meal
- 1/2t baking powder
- 1/2t vanilla extract
- 1/4t lemon zest
- 1/8t cinnamon, nutmeg, or other spices of choice
- pinch of salt
- Coconut or vegetable oil for frying
Directions
- Step 1 Combine all ingredients in a blender (I use an immersion/hand blender), and combine thoroughly.
- Step 2 Add the oil to a large frying pan over medium-high heat. Once the oil is shimmering (I test it with a drop of the batter or a sprinkle of water), add the pancake mix, making roughly 3-4 pancakes at a time. I find that 2-3 inches diameter is the easiest size to handle with these.
- Step 3 Flip the pancakes once the centers start bubbling and the edges are starting to crisp.
- Step 4 Stack them up, top them with butter/syrup/berries/etc.
- Step 5 Enjoy!
*Ingredient quality matters! Just like I always use real maple syrup, I never buy imitation vanilla extract but always the real thing. It’s more expensive, and really good vanilla is even more expensive, but it’s so worth it for better flavor. If it’s possible to buy delicious products that also give back, count me in. I really like Madécasse Vanilla Extract, which is a direct trade company started by two former Peace Corps volunteers in Madegascar, who continue to provide help to the small communities they’ve become involved with through this process.
