Recipe: Flour-less Banana & Blueberry Pancakes
The older I get the more my body reminds me breakfast is the most important meal of the day. This flour-less, gluten-free recipe only has FOUR ingredients and puts those very ripe bananas and fresh blueberries from Wish Farms (found at supermarkets such as Publix) to use.
One of my vivid memories as a child growing up in Buffalo was during the ’70s oil crisis. My parents loaded us up in the family car early in the morning to wait in line to cross into Canada to fill up the fuel tank. When we returned to the U.S. we stopped at Perkins for pancake breakfasts.
Now that I’m older, I need to watch my carbohydrate intake so this simple recipe is perfect for satisfying my pancake craving and feeding my inner child.
1 ripe banana
½ cup Wish Farms Blueberries
½ tsp cinnamon
In a bowl, beat eggs with a fork and set aside.
Take a ripe banana and squish it inside the peel then empty contents into a bowl.
Add blueberries and mash together with a potato masher.
Combine eggs with the banana-blueberry mixture.
Heat skillet with olive oil.
Drop a tablespoon of batter (makes silver dollar-sized pancakes) into heated skillet.
Flip pancakes over when edges bubble and batter has firmed up.
The pancakes are already naturally sweet so no syrup is really needed. If you want it, use the real stuff. Garnish with blueberries.
FTC Disclosure: To the best of my knowledge this is an original recipe created for my friends at Wish Farms.