Grain Free Banana Pancakes

If you are struggling to digest gluten or grains, then you will love these grain free banana pancakes!

Sweetened with honey and full of protein, these grain free banana pancakes make a very delicious and filling breakfast. Although they are made with cassava flour, you can actually omit any kind of flour and still get a good pancake. If you don’t have any on hand or can’t afford it, then this is the way to go.

I have not experimented with other grain free flours, but I do try to steer away from nut flours because they are still hard to digest. This is the opposite of what you want if you are trying to heal your metabolism or reverse your gluten intolerance.

Save it for Later!

But enough talk. Let’s make us a perfectly Pro Metabolic breakfast with these grain-free banana pancakes!

What you will need:

• Skillet
• Spatula
• Bowl
• Fork
• 1/4c Measuring Cup
• Large Serving Spoon (Optional: I use this for dropping in the batter because I dislike cleaning batter out of measuring cups, but you could also use the 1/4c measuring cup, too.)

Ingredients:

• 3 Ripe Bananas
• 3 Large Eggs
• 1/4c Cassava Flour
• A Pinch of Salt
• 1T Honey
• 1T Cocoa (optional)
• 1T Collagen (optional)
• Butter for Frying

Grain Free Banana Pancakes Recipe

Peel and smash the ripe bananas. I use a fork and smash them in the bowl, but you could also use a food processor if you want the batter to be really smooth.

Add the rest of the ingredients. To avoid clumping, evenly distribute the cassava flour and collagen on the batter and mix them in well before adding other ingredients.

Mix well. Make sure you scrap the sides and the bottom of the bowl when you are stirring the batter in order to incorporate everything thoroughly.

Heat the skillet. I prefer to use a cast iron skillet and to turn the know right below medium. You don’t want to turn it much lower than this or the pancakes will take forever to cook, and you don’t want to turn it much higher than medium are you will char your pancakes.

Grease the skillet. Add a tablespoon of butter to the hot skillet and spread it around till the whole pan is covered. You might want extra butter on hand to re-grease the skillet in between batches to keep the pancakes from sticking. This is totally up to you though.

Drop in the batter. Once the skillet is nice and hot, drop in the batter in small portions about the size that a large serving spoon would hold or a little less than 1/4 cup.

Flip the pancakes. A nice thin stainless steel spatula works best. These can be flimsy pancakes so a thin spatula that will slide under the pancakes is what you want. I sometimes use a fork to hold a lifted edge in order to slide the spatula farther in to help with flipping.

Flip when the pancakes release from the pan. You may need to re-grease the skillet if the pancakes stick. You may also need to monitor the heat if your panacakes are starting to burn before they release from the pan.

Enjoy! These grain-free banana pancakes are quite delicious as is since they are sweetened with honey, but feel free to add more.