Breakfast time can be hard when you are a busy parent, and if your kid is a fussy eater with gluten issues, things can get even more tricky. After all, you can’t just give them toast or cereal and you can’t pack them off to school without any breakfast either.
These gluten-free breakfast pancakes are the ideal solution; they’re quick and easy to make, very healthy, no flour and loaded with protein too – exactly what every growing kid needs. You can even allow them to cool and then eat them later if your kid is really in a rush. Serve with a little natural maple syrup for a truly delicious start to the day.
Ingredients – serves one:
- 2 organic, free range eggs
- 1 ripe banana
- 1 tablespoon coconut oil
Peel banana and put it into a small bowl. Mash it with a fork until it becomes smooth and gooey.
Crack the eggs and add them to the banana, making sure the whole mixture is blended, smooth, and free from lumps.
Heat a griddle or non-stick pan on medium heat. Grease griddle with the coconut oil or use non-stick cooking spray. Pour the batter onto the griddle in small pancake circles, around the size of silver dollars. After approximately one minute of cooking, flip your pancakes and cook the other side.
Enjoy them plain, or add a small sprinkle of powdered sugar, a drizzle of pure maple syrup or pure honey.
Nutrition information per serving:
- 285 calories
- Protein 13 grams
- Fat 15 grams
- Carbohydrate 27 grams
- Fiber 3 grams
More Gluten Free Recipes
Get inspired, plan your next meals, get motivated and impress you, your friends and family. All my gluten-free recipes here.