I got this recipe on the blog From Away, probably via Pinterest. These pancakes are super easy to make, and they happen to be gluten-free and dairy-free, too! They reminded me a bit of heavenly hots in that they are very eggy and very light. I served them with blueberries and maple syrup, but I think they’d be great with either jam or chocolate syrup, too. The following recipe makes 2 servings.
2 large, ripe bananas
4 eggs
Combine ingredients in a large bowl. Mix very well, or pulse with an immersion blender (my preferred method) or in a blender or food processor.
Spray a griddle with nonstick spray, or oil a pan, and heat over medium-high heat. Cook pancakes in batches, using a few tablespoons of batter at a time, until they begin to bubble and hold their shape. Flip pancakes and cook for 30 seconds more.
Serve with syrup.
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