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Gluten Free SCD Pancakes

My family enjoys eating breakfast for dinner and we especially love to have pancakes. Breakfast time is just too early for me to pull out a bunch of pots and pans, a mixer, and a bunch of ingredients but by dinner time my house is a wreck anyway.

So we decided to have Pancakes for dinner once a week and it’s a night we all look forward to. I am especially excited now that I have tried out a recipe for Gluten Free SCD Pancakes that are much healthier and low in carbohydrates.

Gluten Free SCD Pancakes

 What you will need to make these Gluten Free SCD Pancakes:

1/2 teaspoon of Baking Soda

1 tablespoon Vanilla

2 ripe bananas

2 eggs

Butter for frying

 

 

Warm a frying pan to medium high heat and add butter to grease the pan. Cooking these pancakes right in the bacon grease after frying a slab adds a great flavor and greases the pan just fine.

Mash the bananas into a bowl, I leave a few chunks because I like the moisture it gives the pancakes but you can mash them completely for a flatter pancake.

Add the eggs, vanilla, baking soda and mix well.

Add the pancake mixture to a heated frying pan in circle shapes, it helps if you have a pouring spout to form the circles.

Pancakes2

 

Cook for about 3-5 minutes (or until they start to brown and become flippable) and then flip pancake over, you can tell when they are ready by wedging a spatula underneath and if they are firm they are ready for flipping. Cook the other side another 2-3 minutes and then serve immediately.

SCD Pancakes1

I added blueberries to my pancakes while they were steaming hot and it melted the berries into a sweet syrupy topping to enjoy with breakfast.These are also tasty with honey and butter melted on top.

Gluten Free SCD Pancakes

Gluten Free SCD Pancakes

Ingredients

  • What you will need to make these Gluten Free SCD Pancakes:
  • 1/2 teaspoon of Baking Soda
  • 1 tablespoon Vanilla
  • 2 ripe bananas
  • 2 eggs
  • A little Butter for frying

Instructions

  1. Warm a frying pan to medium high heat and add butter to grease the pan. If you aren't avoiding fats and sugars cooking these pancakes right in the bacon grease after frying a slab adds a great flavor and greases the pan just fine.
  2. Mash the bananas into a bowl, I leave a few chunks because I like the moisture it gives the pancakes but you can mash them completely for a flatter pancake.
  3. Add the eggs, vanilla, and baking soda and mix well.
  4. Add the pancake mixture to a heated frying pan in circle shapes, it helps if you have a pouring spout to form the circles.
  5. Cook for about 3-5 and then flip pancake over, you can tell when they are ready by wedging a spatula underneath and if they are firm they are ready for flipping. Cook the other side another 2-3 minutes and then serve immediately.
  6. I added blueberries to my pancakes while they were steaming hot and it melted the berries into a sweet syrupy topping to enjoy with breakfast.These are also tasty with honey and butter melted on top.

ellen beck

Wednesday 15th of February 2017

I have seen these recipes and it is amazing these are made with bananas! I LOVE the idea, and keep meaning to try them. We like breakfast for dinner too.

Jeffrey

Wednesday 8th of February 2017

Brinner (breakfast for dinner) happens at our house about once a week too. I think its just too much food in the morning and seems to just weigh me down the rest of the day. We mix it up between pancakes, waffles and French toast. I like blueberries on mine also, but also top them with caramelized bananas and walnuts on occasion.

Melissa

Thursday 9th of February 2017

We love "brinner" it is the best way to get all of the foods we love more often because we just don't have time in the mornings to make a big spread when we want to so this works for us, too!

Barrie

Thursday 2nd of July 2015

these look fantatsic and so easy to make!

Dandi+D

Saturday 27th of June 2015

These look delicious and I might just have to try them for breakfast tomorrow!

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