Gluten Free Banana Pancakes

This recipe is amazing for sassy-ing up a weekday morning, but I personally love to make these tasty treats alongside a big fresh cafetière of coffee over the weekend. So get that coffee brewing and let’s talk banana pancakes!

Now, if you’re envisaging a stack of fluffy delights topped with chopped banana and chocolate sauce (um, Y U M), then friend, bookmark this recipe for when you want something equally delicious but a little less decadent. This recipe, using banana and eggs as the batter, is completely gluten free but ALL kinds of delicious. It's a simple recipe that serves one comfortably, but just double the ingredients for two.

Ingredients:

2 regular sized eggs

1 banana

A heaped tea spoon of baking soda

A sprinkle of cinnamon

Coconut oil for lining your frying pan

Your choice of toppings

Instructions:

1. Heat up a little coconut oil in a frying pan ready for your pancake batter.

2. Mix your banana, eggs, baking soda and cinnamon up in a food processor or blender. I use a NutriBullet and it takes seconds.

3. Once your oil is hot, pour about a quarter of your batter into the frying pan as you would do with any pancake batter.

4. Flip once the underside browns.

5. Pop onto a pretty plate and cover loosely with a tea towel or silver foil to keep it warm while you make your other pancakes.

6. Repeat until you run out of batter. This recipe comfortably makes 3/4 pancakes.

Topping? I would recommend adding berries, a little maple syrup, a touch of cinnamon and some chopped almonds, but feel free to make your own staple pancake. These are (I hope you agree!) SO delicious, and much lighter than traditional pancakes. So as the weekend approaches, make them the perfect brunch go-to. Happy pancake-making to you!