Here is another recipe for y’all! As I mentioned previously, our curly girl is sensitive to dairy and to eggs and so we have had to make a few modifications around our house — a mindbender for me, the chef of the house, who has never thought twice about throwing in butter, milk or eggs!
So, after perusing the internet’s offering of dairy-free, egg-less recipes for the past few months, here is one I have mish-mashed together and use often for some quick and easy pancakes for the kiddos for breakfast….and I also may have eaten one. Or two. Ok, three, you got me. They’re tasty!! …and as a bonus, they are added-sugar free thanks to the sweet bananas.
2 ripe bananas
1/2 tsp cinnamon
2 tsp baking powder
3 Tbsp. quick oats
1 cup flour
1 tsp vanilla extract
pinch of salt
1/2 cup unsweetened almond or coconut milk
What to do:
Peel your bananas and put them in a medium sized bowl and take out your aggressions by smushing them with a fork until you get the lumps out. Add in the baking powder, cinnamon, salt, and vanilla and mix until blended. Add the oats and mix until combined — add the flour and mix. Let it sit for just a second to let the flour and oats absorb some of the moisture from the bananas and get all incorporated fully. Add your milk and mix together — you can add less or more milk depending on how thick you prefer your pancakes.
Pour by 1/4 cup increments into a nonstick pan, or a regular pan with a little cooking spray. Cook over medium heat until you see the bubbles on the surface pop — flip and cook another minute or two. Serve plain if you’re being really healthy, or slather in syrup if you just don’t care — enjoy!
Sidenote: you need to get your mind right when making cooking modifications — if you’re going into this expecting IHOP fluffiness, you’re going to be massively disappointed. These pancakes come out a little gummier and definitely more dense, but they are healthy and my toddlers couldn’t care less, so its a win for me! Hope you enjoy this recipe!