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. I’ve find this recipe at Live Strong and you can check it here. 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
Remove the skin from the banana, slice it, and put it into a bowl. Using a fork, mash it until it goes smooth and gooey.
Crack the eggs and add them to the banana. Mix until blended, smooth, and free from lumps. Use a hand blender for ease.
Heat a griddle or non-stick pan on medium heat. Lubricate with the coconut oil or use non-stick cooking spray. Pour the batter onto the griddle in small pancake circles, around two-inches across. Cook for around one minute and then flip and cook the other side.
Enjoy them as they come or with a sprinkle of powdered sugar, a teaspoon of pure maple syrup, a little honey, or a drizzling of agave nectar.
Nutrition information along with a video on how to do this pancakes is available at the original recipe source here.
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.