Low Carb Banana Pancakes

I’ll be the first to say that these pancakes are not your normal fluffy, golden, melt in your mouth type pancakes. In reality, most foods that are made into healthier versions are not ever the exact same. These pancakes have the texture of french toast and an oatmeal cookie but luckily, the flavor is all there! Rowyn is obsessed with these and asks for them at least twice a week. I hope y’all like them and feel free to tweak this recipe to your liking!

Add one large banana to bowl

Mash it. I used a potato masher but a fork works just as good
Add two eggs. I used two eggs, one yolk
Whisk and add a few dashes of cinnamon and a cap full of vanilla extract. I then added about 1/4 cup of unsweetened vanilla almond milk.
Whisk in oats. I used 1/3 cup of gluten free old fashioned oats. You can use more or less, depending on the consistency you want the pancake to have.
Put some butter in a frying pan on medium heat. I used Smart Balance butter
Use a 1/3 cup and spoon batter onto hot skillet. Let cook until edges start to bubble, then flip.
Finished pancake!
Satisfied toddler!

This recipe yields about 6 small pancakes, perfect for a mama and her babies. Y’all can tweak this recipe in many different ways and add fun ingredients like peanut butter, chocolate chips, more fruit, etc. We like to eat them with a drizzle of honey or syrup and some peanut butter spread on top. Hope you guys enjoy!

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