Continuing the "Easy Breakfasts" theme, I thought I would post about a breakfast we eat fairly often: grain-free banana "pancakes". They really aren't pancakes in the sense that you would normally think of a pancake... or at least the way my kids would normally think of a pancake... because this recipe uses no grain at all. The only ingredients are bananas, eggs, and cinnamon. But because they use no grain, they're gluten-free, require no overnight soaking, and come together quickly in a morning fog.
I pinned the above recipe a long time ago and have been making these pancakes for a while. But I must confess that one of the things I like about this "recipe" is that it's more of a guideline. When I first decided to make these pancakes, I was in a hurry and couldn't be bothered to look up the recipe online. Winging it -- combining mashed banana, cinnamon, and egg in a proportion that looked right to me -- was just fine. When I make banana pancakes for my crew (not including Andy, who's usually out the door by then), I use about 4 or 5 bananas, depending on their size, and about 6 eggs. (Last time I added a bit of lemon juice to keep any leftovers from turning an unappetizing shade of brown.) I fry them in butter in my cast iron frying pan. They are a bit finicky in terms of burning, though, and there are no helpful bubbles to let you know when you need to flip them. It's really just a matter of trial and error, so expect to burn a few the first time you make them. And don't make them too big or they'll fall apart.
The kids usually eat them with butter and maple syrup, and sometimes with blueberries...
... which always make a morning that much more fun.
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