When Christopher and I first got married we lived in a little one bedroom condo in a community called Sea Cliff. Every Saturday Christopher would play flag football right up the street from our house and I would jog there to workout at the park. We would come back home and I would cook these banana pancakes as a fun little treat!
If you know our story, you know that a short six months after we got married our first baby was growing inside of my tummy and I had the worst nausea/morning sickness! Unfortunately one of the most repulsive smells to me at the time was bananas so we said a temporary goodbye to our beloved pancakes. Thankfully midway through pregnancy #2 I was able to tolerate bananas again so the pancakes made a comeback. Now we love sharing these pancakes with our kiddos and they are totally obsessed! Sometimes I'll even make them in big batches so we can have some for healthy snacks throughout the week! I hope your family enjoys them as much as ours does!!
Fun Nutrition Fact of the Day: Ripe bananas (ones with brown spots) actually have something called TNF (tumor necrosis factor), which can help destroy cancerous tumors. TNF interferes with the growth and spread of tumor cells and triggers apoptosis (cell death). The riper the banana, the better the anti-cancer qualities it has!
Gluten Free Banana Pancakes
(makes 9-12 pancakes)
2.5 Cups Uncooked Oats
1 Large Ripe Banana
1 tsp Vanilla Extract
1 tsp Cinnamon (more if desired)
1.5 Cups water (may need to add more as you go as batter thickens when it sits)
Put all ingredients in a high speed blender and blend together.
Heat a pan or griddle on medium/high heat and pour around 1/4 cup batter into pan. Add chocolate chips if desired.
Cook until pancakes are golden brown on each side.
Serve hot or they reheat great as well for a snack later in the day!
xoxo Paige Hilken