Hooray! It is mid-August and that means back-to-school. It also means back-to-waking up comatose kiddos, packing lunches and rushing out the door to two different schools. Who can relate?! With all the hustle and bustle in the morning, a gourmet breakfast might be the last thing on your mind. But every now and then, a special weekday breakfast puts a huge smile on my kids’ faces! And I have JUST the recipe for you. I can almost guarantee you have everything you need for this recipe in your pantry and fridge right now. Just pop these common kitchen staples in a high-speed blender and viola! In less than 15 minutes, you will have whipped up a stack of delicious, grain-free, 3 Ingredient SCD Legal Banana Pancakes!
3 Ingredients Pancakes reign supreme
Because we follow the Specific Carbohydrate Diet (SCD) to manage my daughter’s Crohn’s Disease, we do not eat traditional pancake ingredients like milk, wheat flour or sugar. Whether you are following a grain-free diet or not, in my opinion these pancakes are superior to the traditional flap jack!
These pancakes are not a guilty breakfast pleasure, but a protein and nutrient powerhouse you can feel good about! With healthy ingredients like eggs, banana and peanut butter, you won’t feel bogged down or stuffed after eating an entire stack.
These cakes contain no added sweetener; they are simply sweetened with ripe banana.
The entire batch contains less than 400 calories. So go ahead and eat the whole thing!
Top them with anything you like or eat them naked. They are delicious either way!
Notes on 3 Ingredient SCD Legal Banana Pancakes
Before you go rushing for the kitchen, here are a few notes about these delicious little flap jacks.
1- Once cooked, they will be thin. There is no baking soda/powder in this recipe, so don’t worry if your cakes don’t rise and look fluffy.
2- These 3 Ingredient SCD Legal Banana Pancakes do not take long to cook at all. Just 90 seconds per side at medium high heat will do it. And unlike other grain free pancakes, these are so easy to flip!
3- If peanut butter is not your thing, just substitute for any other nut butter.
4- If pancakes are still a bit too adventurous for your weekday morning, these make a fun and unexpected after school snack!
These simple pancakes are surprisingly delicious! We like to top them with honey, cinnamon and extra bananas. But the options are endless! Try drizzling extra peanut butter on top, or a dollop of SCD Legal 24 Hour Fermented Yogurt and berries.
Super popular, easy, wholesome and delicious!! These grain-free pancakes are protein packed, nutrient dense, and use only 3 simple ingredients that you are almost guaranteed to have in your kitchen. Whip up this tasty breakfast in minutes and top with honey, yogurt, fruit and more. Enjoy!
1. Preheat a cast iron griddle to medium high heat.
2. Blend all ingredients together in a high-speed blender or use an immersion blender until smooth.
3. Lightly coat the skillet with butter or oil.
4. Pour batter into the cast iron skillet making 4 inch diameter pancakes.
5. Cook for 90 seconds or until you see small bubbles. Flip the pancake and cook for an additional 60 seconds.
6. Serve warm and top with any desired toppings: honey, pure maple syrup, butter, coconut oil, fruit, yogurt, cinnamon, chocolate chips, granola or anything else that you desire.
Notes
* Keep any leftovers in an airtight container in the fridge. Reheat in the toaster or enjoy cold as a quick snack.
* This recipe will serve 1-2 people. Double or triple the recipe as leftovers keep well in the fridge or freezer.
