Every Sunday we have pancake day. It started because my kids were diagnosed with a gluten sensitivity and so I wanted to find easy nutrient dense treats for them that we could also pack on the go. We eventually started making them together and it became a weekly ritual for us, to all get in the kitchen and make pancakes. We almost never miss a week, unless we’re traveling.
This is a tried and true gluten free recipe that I have created and tweaked over the years. My husband jokes that it’s the only thing he cooks in our house because I usually handle all our dinners, while he cleans. It’s gotten to the point where the girls assume papa makes the pancakes and every Sunday morning they run into our bedroom, jump on us and yell “Papa wake up! It’s time to make pancakes!” He loves it, I promise.
To make, break up the banana into thirds or mash roughly with a fork. Then add all the ingredients into a stand mixer and whip until blended, or alternatively use a blender.
The ingredients in this recipe are all wholesome and nutritious, and there are twists you can make for a variety of flavors. If I feel like living life on the edge, I’ll sometimes swap out one banana for half a can of pureed sweet potatoes, omit the blueberries and sprinkle in some cinnamon. Or when the kids have a say, there are chocolate chips involved.
Heat a non-stick pan on low. I prefer a carbon steel pan that I also use for eggs since it conducts heat real well and cleaning is a breeze. You’ll want to cook these on medium low so they cook all the way through without burning. Nut flours tend to be a little more sensitive to heat.
GLUTEN FREE + PALEO BANANA PANCAKES
- 6 Eggs
- 3 Bananas
- 2 Tbsp coconut flour
- 2 Tbsp almond flour
- 2 Tbsp tapioca flour
- 1 Tsp baking soda
- 2 Tbs almond butter
- Pinch of salt
- 1/2 tsp cinnamon
- (Optional) 1/3 cup organic frozen blueberries
- Coconut oil or ghee for cooking
1. Pre-heat pan on low heat.
2. Place all ingredients except blueberries in a stand mixer or blender and blend till smooth.
3. Add blueberries and gently combine
4. Ladle batter onto a well oiled pan to create 4”-6” pancakes.
5. Once the edges begin to brown and a couple of bubbles appear, flip to the other side till cooked through.
Recipe By Tarica Phung Navarro
Tarica is the founder of Kinn. Lover of all things tactile, obsessive home cook, and recovering perfectionist. She’s passionate about creating memorable experiences for people to move through.
PHOTOS BY CARLI RENE
Carli Rene is a free-lance photographer and editor of InkedFingers magazine. She’s traveled around the world to document stories, from Tokyo to Jerusalem, and is so grateful she gets to do the two things she loves most in this lifetime: raise a daughter and get paid to create.