At Casa de Bramina, our go-to fun breakfast is gluten free banana pancakes and coffee. Sometimes we'll add a side of bacon or sausage or corned beef hash but lately I've been trying to not stock the fridge with those delicious meats because I don't want heart disease.
When we whip these up on Saturday mornings, Brad makes the batter and I fry 'em up because we're a team that knows our own strengths.
Ingredients: 2 bananas / 2 eggs / almond milk / flax seed / cinnamon / nutmeg / peanut butter / gf flour (all these ingredients are a "by feel amount" but B keeps the banana to egg ratio at 1:1)
Makin' 'Em: Pop it all in a blender for the batter. Fry 'em up on the stove like normal pancakes.
Brad has been tinkering with this batter for years now and we've arrived at a perfect place. These pancakes are healthy but still sweet and fun like banana pancakes should be. They're not too heavy, but also not super fluffy - and they're perfect for kicking off a lazy day. We are a household that takes our cinnamon very seriously so just about anything that can have cinnamon in it does have cinnamon in it and it makes these pancakes just perfect.