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All 3 whisked together to create this magical breakfast treat. This is hands down one of my favorite breakfast treats when I’m having a major sweet tooth. It has few ingredients, and naturally gluten-free.
What You’ll Need 1 medium ripe banana 2 large eggs 1/8 teaspoon baking powder, for fluffier pancakes Grass-fed Butter
What You’ll Need To Know
Add the bananas to a high-speed blender, blending it until it has a pudding-like consistency and no large lumps remain. You should have 1/3 to 1/2 cup of mashed bananas. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes.
Transfer your mixture to a bowl and stir in the eggs. Whisk the eggs together until the yolks and whites are completely combined.The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
Heat a griddle over medium heat. Melt a little butter (or warm a little vegetable oil) in the pan to prevent sticking.
Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately. If not, turn up the heat slightly.
Cook for about 1 minute, until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
Flip the pancakes and cook for another minute or so
Transfer the cooked pancakes to a serving plate.
Serve with maple syrup, honey, jam, fresh berries, or any extra toppings you’d like.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.