These pancakes surprised us the first time we tried them, they taste so good and you don't miss the grains at all. I gave my husband a bite before I told him the ingredients; he thought they were delicious and when I told him what was in them he was shocked. But it is a testament that you can make satisfying pancakes with very few ingredients and without using grains but still end up with something delicious!
This recipe was passed to me by a friend who can't eat grains. This is their favorite breakfast in her household. The usually have them alongside some chicken sausages for added protein and find it makes an easy, healthy breakfast with plenty of protein and her kid can't get enough! Her recipe only used cinnamon to season the pancakes but I used a jar of our Chai Spice Blend and it brought this recipe to a whole new level! The chai spice seasoning blend is our own recipe inspired by traditional masala blends from India and is made of 9 different organic and freshly ground (by us) herbs and spices. This is the same blend we made for our Chai Spice Infused Honey and it is so good as a seasoning blend that we decided to offer it on the website too. It is full of complex rich flavors that are well balanced and complimentary to baked goods and hot beverages. It goes perfectly with these grain free banana pancakes!
I am a big fan of simple whole foods in my recipes. I believe that cooking doesn't have to be complicated or take forever in order to make really tasty and good for you dishes. I enjoy cooking and my favorite meals to make are simple, healthy and still very delicious and satisfying. Some people think that healthy foods won't taste good but Im here to say that simply isn't true.
This recipe will make two 5-6 inch pancakes. You can easily scale it up depending on how many people you're cooking for or just how hungry you are. The batter is pretty runny and chunky (bananas) so don't worry about that. These taste so fresh, like a really good banana bread!
Ingredients for two 5-6 inch pancakes:
- One Banana
- Two Eggs
- 1/2 tsp Chai Spice Blend
- Pinch Salt
- Candy Cap Mushroom Infused Honey
Recipe:
- In a bowl, add the bananas according to how many pancakes you plan to make. Using a fork, mash up the bananas up. I don't worry about getting the bananas totally smooth, I like a few chunks in there, but you can smooth it all to an even mushiness if you think that sounds yummier.
- Add the eggs, salt and Chai Spice Blend to your banana bowl and whip everything up until it is well mixed.
- Heat your pan on medium low until the pan is nice and hot (if you add a drop of batter it should sizzle right away).
- Oil your pan with your preferred oil: Butter, coconut oil, avocado oil or vegetable oil will do fine.
- Pour the batter to your desired pancake size (one banana yields two 5-6 inch pancakes).
- Cook until the bottom side has a nice golden brown color and the view from the top shows the outer edges of your batter have cooked through and the middle is still runny. Flip your pancake and let the other side cook until golden brown. Adjust your burner as needed in order to cook the pancake through and not burn them.
These pancakes are moist but they shouldn't be gooey, if they seem gooey, they weren't cooked long enough to get all the way through. The texture of a well cooked banana pancake is chewy and moist; the flavor is like a spicy banana bread you would want to enjoy with a cup of coffee on a crisp autumn day. But that's just the feel of them, I will be eating them all year round.
For the grand finale that REALLY makes these mouth watering good, I spread our Candy Cap Mushroom Infused Honey on top which gives them an incredible maple syrup taste and sweetness that just sets the whole dish off!!
This is a great recipe for those bananas on your counter that are about to get too brown to eat. Enjoy and share this recipe with your loved ones, because everyone should have the opportunity to enjoy grain free banana pancakes!
