Two-ingredient banana pancakes have been my go-to sweet breakfast treat for quite some time now. They are super quick and easy – just one banana and two eggs – and they are both paleo and gluten-free. I recently tried an almond flour based pancake recipe, which I love, but then a friend recommended that I try pumpkin pancakes. I selected this recipe from Paleo Grubs.
Compared to the other paleo/gluten-free pancakes I’ve tried, these are definitely more substantial. They hold up well for stacking, and they are closer to “real” pancakes in terms of texture and fluffiness. I think this recipe is good for 2 servings, as I was really full after only 3 pancakes. Also, I used half the amount of salt called for and I thought it turned out just fine.
The best part about pancakes, in my opinion, is loading them with toppings. I found that bananas went especially well with these pumpkin pancakes. We also had some raspberries and blueberries, so of course I added those too.
Finish with a healthy drizzle of maple syrup….perfect breakfast bliss.
I think these would be even better with a dollop of Greek yogurt on top, but unfortunately I must wait another week for Easter to arrive for my reunion with it.