Recipes for grain-free, gluten-free, no-added-sugar pancakes are floating around Pinterest in various forms… banana, pumpkin, sweet potato. They key is soft fruit (or sweet potatoes) and eggs. And that’s pretty much it. Easy. My daughter loves these.
- coconut oil for greasing the pan
- 2 eggs
- 1 ripe banana OR 1/4 cup pumpkin puree OR 1/2 cup mashed cooked sweet potato
- pinch ground cinnamon
- pinch sea salt
Warm coconut oil in a large cast iron skillet over medium heat. Combine remaining ingredients in a blender until smooth. Pour a small amount of the batter into the hot pan. Cook for about 2 minutes or until edges look crisp and bubbles form, then flip and cook another 1-2 minutes. Repeat with the remaining batter, using a little more coconut oil to keep the griddle prepared.
This works best if you keep the pancakes small (about silver dollar sized), since they’ll break apart if too large.
Serve with your choice of grass-fed butter, maple syrup, powdered sugar or cinnamon.