Make you banana pancakes
Pretend like it’s the weekend now.
And we could pretend it all the time.
Can’t you see that it’s just raining?
There ain’t no need to go outside.
Don’t those lyrics just make you happy? It’s actually a pretty dreary day here in Orlando and every time I find myself making banana pancakes I can’t help but sing that song.
Let me let you in on a little secret, my mama made banana pancakes famous before Jack Johnson did. We grew up on this stuff… every weekend almost my mom would make pancakes and the banana pancake was her staple… she actually referred to these as “plain” and if we wanted mix ins like blueberries or chocolate or pecans we would add them to her banana pancake base.
I love how mama makes pancakes!
You know, some of my earliest food memories are weekend pancake making– with my mom and my granny. When we would go visit my granny in Alabama, all the cousins would go outside in her backyard and pick fresh blueberries for the pancakes.
Oh, those were the sweetest blueberries. And we would come in with buckets!
Because Eric and I eat mostly gluten free, I added bananas to my favorite gluten free buttermilk pancake recipe! Everybody loves this recipe and it’s even sweeter with smashed bananas. Thanks, mom.
Question: What’s your favorite childhood food memory? Have you ever made banana pancakes?Print
Make you banana pancakes, pretend like it’s the weekend now… these Gluten Free Banana Pancakes are a classic go-to for a rainy (or snowy) weekend with your loves. Bonus– they are healthy too!
- 2 cups King Arthur Gluten Free Multi Purpose Flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups low fat buttermilk
- 3 ripe bananas, smashed
- In large bowl whisk together sifted flour, baking soda, and salt.
- In separate bowl, whisk together eggs, coconut oil, vanilla, buttermilk, and bananas.
- Combine wet ingredients into dry ingredients and whisk until smooth.
- Lightly grease griddle with butter and heat over medium; may need to reduce temperature slightly as griddle warms up.
- Pour 1/3 cup pancake mix into heated griddle. Flip after crust forms on bottom of pancake and continue to cook about 3 minutes.
- Place hot pancakes in warmed oven on baking sheet while remaining pancakes are cooking.
- Serve hot, topped with salted butter, extra banana slices, and pure maple syrup.
I’m linking up with the recipe redux this month to share our favorite childhood food memories. Find more yummy recipes below.
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Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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