We love pancakes here at Boudavida HQ and with Shrove Tuesday on the horizon giving us the opportunity to eat them until our hearts content, we thought we’d share our favourite recipe for a healthier version of everyone's favourite February food.
Sweet or savoury, thick or thin, for breakfast, lunch or dinner, pancakes are super versatile and can be adapted to everyone's tastes. This yummy banana version is gluten and dairy free and uses only 3 ingredients!
Teaspoon of coconut oil (for frying)
These may be the simplest pancakes out there! All you need to do is mash the banana using a fork and then whisk the eggs in a separate bowl. Add the eggs to the banana paste and you have your batter. Using a non-stick pan, melt the coconut oil and the flipping fun begins! They’ll go a lovely golden brown colour when ready. These pancakes tend to be slightly thicker than normal which makes them feel a bit more indulgent.
You can add all sorts of toppings to your banana pancakes. We suggest: fresh berries, maple syrup or honey, chocolate chips, pecans, peanut or almond butter. Adding vanilla extract or cinnamon to the batter before cooking can also make these pancakes even better.
- A pinch of baking powder will make them fluffier
- If you’ve got some bananas lying around which look slightly past their best don’t throw them away - they are perfect for these pancakes as they mash easily