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.

 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.

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.

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

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Ingredients

• 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 the pancakes 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.
7. These SCD pancakes are also tasty with honey and butter melted on top.