Paelo Banana Pancakes are so good you won’t even miss the sugar.

We’ve been wanting to eat healthier at our house for a long time. One of the things holding us back were worries if the kids would be on board. One of their favorite things for breakfast are pancakes, so I was thrilled to find a healthy pancake recipe that works with our new way of eating.

These pancakes are gluten free and dairy free. We’ve been making some big changes when it comes to food, specifically: gluten free, dairy free, peanut free, soy free. You might be wondering what the heck we can still eat…believe me…I wondered the same thing. It has been daunting to try to figure out what to cook, but after one full week of doing it, I am up for the challenge. I’m excited to share all the delicious things we’ve been eating. If you’ve been on a restricted diet for a long time, I’d love to hear from you in the comment section about your favorite things to eat!
These pancakes are so good! I’ve made them twice this week. The syrup on top has natural sweeteners.

Paleo Banana Pancakes

Healthy-ish Banana Pancakes that are both gluten free and sugar free!

Author Kami - NoBiggie.net

Ingredients

1 1/2 Cup Namaste Gluten Free Flour I bought mine at Costco, you can also find it on Amazon here
1 ½ teaspoon Salt
2 1/4 teaspoon Baking Soda
2 Bananas very ripe (frozen bananas work too, just thaw for a minute in water)
6 Eggs
3 teaspoon Lemon Juice
6 Tablespoons Almond Milk
Coconut oil for cooking

Instructions

Combine the gluten free flour, salt, and baking soda together with a whisk.
Place the peeled bananas in a mixing bowl and mash well, leaving few lumps. Beat the eggs well. (*Optional: for a more light fluffy pancake you can whip the egg whites to stiff peaks separately before combining) Whisk in the eggs with lemon juice, combining well.
Whisk in the flour mixture. The mixture will be somewhat lumpy at first. Keep whisking until the lumps are gone (a few small lumps will remain from the bananas). Whisk in the almond milk.
Heat a griddle or pan to medium. Add coconut oil to the skillet to prevent the pancakes from sticking.
With a 1/2 cup, scoop the batter onto the hot griddle, use a spoon to spread the batter out to a good size pancake, less thick the better. Cook on medium heat until brown on one side and the batter puffs up a little bit. Carefully flip the pancake and cook for another 30 seconds, until the bottom is golden brown. Repeat with remaining batter. Serve with fresh berries and syrup.