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Molly’s Gluten Free Blueberry Banana Pancakes!

Here is one of my favorite breakfast recipes! These pancakes are so flavor packed and moist that syrup isn’t even needed. They taste great hot but they also keep well and are phenomenal cold. I love to take them on the road with me incase I am craving a sweet snack or if I don’t have time for Yummy Gluten Free Blueberry Banana Pancakes!breakfast. This recipe is easy to modify as well! During the holidays I like to add a splash of eggnog, or some pumpkin spice seasoning. Sometimes a sprinkle of cinnamon or some shredded coconut is delicious is as well! For an awesome post workout snack, add a scoop of vanilla protein powder! I hope you enjoy this recipe as much as I do!

Bon Appetit!

Banana Pancakes (Gluten Free)

Serves 2 (with leftovers)

 

Ingredients:

2 Bananas* (Not too ripe, preferably a little green)

2 Tbs Almond Butter

1 Egg

Coconut Oil

Blueberries (Blackberries and Raspberries are also great)

Walnuts

 

Directions:

 

  1. Mash Bananas and combine with Egg and Almond Butter. Mix until creamy.

  2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.

  3. Drop 1/4 cup of batter onto the pan once it is fully heated and top with berries and walnuts.

  4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.

  5. Add more oil to the pan and repeat with remaining batter.

*Note: If the bananas are too ripe, the batter will be very thin and runny like a crepe. So look for bananas that are still a little green. If mixture is too thick, add a splash of coconut milk to thin it down.

 

 

 

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