Shockingly Delicious Banana Nut Pancakes (sugar, wheat & dairy free)

Part of mine & Matthew’s love story (is that grammatically correct? Took me a couple tries) were weekly breakfast dates to a little cafe in Waco where we’d order hot mugs of coffee with flavored creamer, massive pancakes and the best migas around. We’d sit over breakfast enjoying our food and each other every single week for a good while. In an effort to get to know each other better while dating, I made a list of questions that’d we’d take turns asking, about our childhood and movies we like and places we’d been. It was such a sweet time to find out new things and laugh and share our hearts all over pancakes and coffee. Now that we’re married, I’m amazed to find that we can still ask each other lots of questions and find out plenty of new things. We love to take time to enjoy a meal and just talk. One of my favorite resources for good question asking is this blog.

My favorite pancake to order (they were massive, so you could only eat one) was a banana and mixed nut pancake. I’ve wanted to make my own, but who knew they’d be in this form! Y’all, I just have to confess that I’m usually hugely skeptical of bread like things made without wheat or sugar. They other day, I tried to make wheat and sugar free pumpkin pancakes which turned out just…bleh. Because of that setback, I’ve been determined to find a delicious wheat, dairy, and sugar free pancake recipe. Whelp, victory is mine, because here it is! I wondered if I only like these because I haven’t had sugar or wheat in a week due to my 21 day sugar detox, but Matthew approved these as well, especially topped with bourbon infused maple syrup (omg).

I hope you try them, by yourself or shared with a friend and lots of question asking.

Banana Nut Pancakes
Serves 2 (about 8 tiny pancakes)

Ingredients:
2 bananas, well mashed
One egg, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup pecan halves
1 Tablespoon coconut oil or butter

To Make:
Mash bananas in a bowl, add beaten egg and whisk to combine. Add cinnamon and vanilla. Chop pecans finely and combine all ingredients.

Heat 1/2 Tablespoon of coconut oil or butter in a non stick pan over medium heat. When the oil glistens, use a 1/4 cup measuring cup to scoop the batter (only fill halfway) and pour into small pancake shapes in the pan. When the batter bubbles, flip cakes and cook for 2-3 more minutes. Keep a good eye on them as they can burn quickly. After you’ve cooked half the batter, add another 1/2 Tablespoon of coconut oil or butter to cook the rest.

These are delicious eaten plain, but for true decadence, top with maple syrup, fruit or bananas. It’s best to make them small so they are easy to flip. I recommend serving them with bacon or scrambled eggs for a filling breakfast.

Update: you can absolutely make these without the nuts, they will just a little thinner and you’ll have to be extra careful flipping them. I’m also going to try several other varieties like adding lemon zest and poppyseeds (excluding nuts, cinnamon & vanilla) or chocolate chips.

Enjoy!

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