As you can see, I’m having a bit of a pancake moment yet again ;-). No surprise, eh? These pancakes are one of my best variety for several reasons: grain/gluten free, lactose free, and no refined sugar. Also, super easy to make, light and fluffy, low in calories, and ultra healthy. Did I mention they are lightly sweet (naturally) and totally delicious?
They taste awesome topped with berries and maple syrup. Get excited, and enjoy!
The perfect anytime entrée. Whether for a quick and tasty breakfast, a sugar free but satisfying dessert-like snack, an easy meal to make while camping, or refusing to sacrifice your love of pancakes in the mornings while wishing to keep it on the leaner side, these are for you 😉
2 bananas, peeled and mashed
2 medium carrots, shredded using a cheese grater (I dont recommend buying pre-shredded carrots. The pancakes will taste better if you take the couple minutes to grate them yourself fresh)
2 eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons cinnamon
1 teaspoon of ginger
1 teaspoon of ground cloves
Optional: handful of chocolate chips, though this of course will add a small bit of sugar to the recipe then. I like the brand Enjoy Life, which are vegan.
- Mix together the mashed bananas and eggs in a bowl, beating lightly with a fork for 30 seconds or so.
- Add in the grated carrots, stirring until all ingredients are combined.
- Now sprinkle in the spices, and add the vanilla extract.
- If you wish, stir in the chocolate chips.
- Cook pancakes over medium heat in a lightly greased skillet. I recommend a couple tablespoons of batter per pancake. Keep them on the smaller side or they will be difficult to flip and may fall apart while doing so.
- Cook roughly 1 minute per side. You will see the edges of the pancake look more solid. Small bubbles may begin to form on top. Then, flip. You make have to cook them on each side twice until finished.
- The finished texture will be solid, though light, fluffy, and slightly moist.
Enjoy them warm, fresh off the griddle.
Leftovers can be kept up to one day, either at room temperature but covered in plastic wrap, or in the fridge (also covered). Reheat prior to enjoying the next day.
This recipe yields 6-7 pancakes.