When it comes to healthy breakfast options, buttery pancakes are usually at the bottom of the list. What if there was a way to enjoy a fluffy short stack, while sticking to natural sugars and healthier substitutes?
These gluten-free and low-calorie, three-ingredient pancakes will change your morning menu.
Start with the base recipe below and get creative by adding:
- Antioxidant-rich cinnamon, chia seeds or blueberries
- Heart-healthy walnuts
- Rolled oats
- Dark chocolate nibs
Leave the butter behind and try topping with:
- 100 percent maple syrup
- Almond butter
Easy Gluten-Free Pancakes
Yields 2 servings
3 large bananas, ripe to overripe
1/8 teaspoon baking powder
In a mixing bowl, whisk eggs and baking powder. In a separate bowl, add bananas and mash with a fork. Do not over mash; leave some small chunks of banana. Pour egg mixture into the mashed bananas and stir to combine.
In a lightly oiled or nonstick skillet, pour mixture into silver-dollar-sized pancakes. Cook over medium heat for about 2 minutes on the first side, then flip and cook for another minute or 2, until golden brown.
Top with your favorite toppings and enjoy.