3-minute Mini Banana Pancakes

If you are trying to get the bread and grains, in general, out of your diet, or at least, lessen the intake of it, breakfast will be the hardest part. And if you, like me, prefer sweet breakfast, usually consisting of oats with yogurt or milk ,with fresh or dried fruits, or just a slice of bread with some butter and jam or honey, it could seem impossible to have a breakfast without grains (except for making yourself a smoothie).

I was absolutely thrilled when I have realized that you can make pancakes only with bananas and eggs. No flour, no milk, no sugar! The thrill got bigger when I realized that you can whisk them and bake them in 3 minutes. OK, I can make these every day! Soft, fluffy, moist…not to get bored with eating them, change toppings and spices, fruits to serve them with, and you will be the luckiest person in the universe. 😉

3-MINUTE MINI BANANA PANCAKES (sugar-free, gluten-free)

Idea and basic recipe: The Skinny Confidential (The Skinny, Skinny pancake)

Preparation time: 2 minutes > Cooking time: 3 minutes >> Total time: 5 minutes

– makes 6 mini pancakes (serves 1-2, dependent how hungry you are)

Ingredients:

1 larger banana, preferably ripe (just do not use the hard, green one)

1 egg

2 tablespoons ground almonds

1 tablespoon coconut flour or shredded coconut

1 teaspoon cinnamon

little cube of butter, a teaspoon of coconut oil or some oil spray

*if you prefer sweeter, add a tablespoon of honey or maple syrup to it

fruit of your choice for serving

Instructions:
1. In a deep bowl or a deep plate, smash a banana using a fork.
2. Add an egg to it and give it a good whisk.
3. Add cinnamon, ground almonds and coconut flour to it. If it seems to runny, add some more almonds (It may vary depending on the size of the egg and the banana). Batter has to be sticky and thick, so your pancakes do not become an omelet. 😉

4. Using a wide non stick skillet, melt the butter/coconut oil, and when it gets warm, start making pancakes – for every pancake use approximately 3 tablespoons of batter. Bake on a medium heat about two minutes, then turn around and bake for another minute.

5. Serve warm, with some fresh fruit and sprinkled with some shredded coconut.

I used kumquat cos I had a lot at hand, but try berries, slices of apple, apricot slices… depending on the season. Enjoy!