Very rarely does Brad ever make meal / recipe suggestions, but this summer he came home from volleyball all jazzed up about trying a new pancake recipe after hearing about it from one of his teammates. They did sound really interesting – they were flour-free, made of whole foods, and totally Miss G friendly, but for some reason or another {most likely the fact that we were packing up our house and moving overseas with a 2 year old in tow at the time}, we didn’t get around to making them.
Today, however, with the crazy rain / floods in full effect and all of the road closures due to the Arab African Summit going on in Kuwait, my girl and I decided to spend the day at home. I spotted the huge bunch of bananas on our way into the kitchen to make breakfast, and 3 ingredient pancakes it was.
My little sous chef, who adores cooking and baking quickly jumped on retrieving our ingredients – bananas, all-natural almond butter, and an organic egg for the pancake batter, and some coconut oil to cook with.
The best part about this recipe is that Gracen basically did everything by herself – it’s that easy. First she peeled the bananas, popped them into a large bowl, and began mashing.
She mashed them for a few minutes and then I did a couple of final mashes just to make sure there weren’t any big chunks.
In the middle of my mashing, this little sweetheart put her hand on my arm, and said a soft “Mama, I love you”, just because. {Melt my mama heart.}
Next, Grae added our egg and almond butter.
Then she mixed everything up. Our almond butter is quite thick, so we actually brought the masher back out at this point.
With everything well mixed, I put about a teaspoon of coconut oil into our pan and warmed it up over medium heat while Gracen got started on slicing up some strawberries.
To my surprise, the batter cooked up very similarly to how regular pancake does, complete with the bubbles that begin forming when it’s almost time to flip. I did find that if I tried to flip the pancakes too early, there were quite flimsy and hard to flip, but giving them an extra minute or two made all the difference.
Here they are – a dozen silver dollar pancakes Miss G couldn’t wait to gobble up.
We topped ours with fresh strawberries and a tiny bit of maple syrup, and they were delish! Did they taste exactly the same as fluffy white pancakes? No…. They’re sort of half pancake half crepe and you can definitely taste some of the banana in them, but for us, both of those things are positives!
Grae loved them so much that she had 6 {SIX!!} and asked if we can make them again tomorrow. They were a definite hit and we’ve already invited some friends over to try them with us again tomorrow morning. Perhaps this time around we’ll try making the batter in the blender.
Since I didn’t remember the recipe Brad told me in the summer, we just made up our own, which worked perfectly. What I didn’t realize, however, is that these pancakes are incredibly popular in the paleo world, and there are therefore many different recipes on the web. Here’s our version:
3 Ingredient Flourless Pancakes {that kids will love!}
- 2 bananas
- 2 tablespoons of all-natural almond butter (other nut butters would probably work too)
- 1 egg
- coconut oil (or your favourite oil) for grilling
Mash the bananas until mostly smooth and free of chunks. Add in the nut butter and egg and mix well until combined. Drop 2 tablespoons of batter at a time onto an oiled pan on medium heat. Cook until bubbles form and pop, then flip and cook for another moment. Serve with your favourite pancake toppings.
Enjoy!
See some of our other favourite breakfasts here:
apple sandwiches | breakfast banana split | mango coconut chia pudding | peanut butter banana smoothie
Those look delish!