I love banana pancakes! I think it’s my new craving pushing potatoes to a second place. Being pregnant means that I totally let myself indulge in these gluten- and lactose-free pancakes at least twice a week. Use bananas that is almost over-ripe, the ones that nobody wants and gets ignored in the fruit basket – those bananas have the prefect taste and texture.
This two-two recipe is so easy and while many others just use bananas and eggs, I like to add a gluten-free all-purpose flour that gives these pancakes a lovely texture. Just mix together two bananas with two eggs, and finish with two deciliter gluten-free all-purpose flour and two deciliter of your choice of either almond milk, coconut milk or oat milk. Add a pinch of cinnamon to the mixture and fry in a pan on low heat with raw coconut oil.
Enjoy with maple syrup, I love the ones from Mejpel!