These pancakes are just so divinely delicious, addictive and quick to make. They are a staple in our kitchen and I make them very often. These can be made a few days ahead and stored in fridge. A perfect breakfast, lunch or afternoon snack to take to work or for kids at school. Thin banana slices add texture and softness to the pancake and the baked banana tastes really nice.This recipe makes 5 to 6 small pancakes or 3 large pancakes depending on how thick or thin you make them.

Ingredients –
2 eggs
5- 6 tbsp gluten free flour
1 tbsp rapadura or raw sugar
1/2 tsp himalayan salt
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 bananas thinly sliced
some liquid to mix- I use half water and half Almond Milk or Oat Milk

Variation – To make chocolate pancakes you can add 1-2 tbsp of cocoa powder and increase the sugar to 2 tbsp or add 2-3 drops of stevia


Using a hand whisk, mix the eggs along with with little amount water and milk. Add sugar, salt, vanilla and cinnamon and mix further. Add flour and add the liquids as needed till you get the desired consistency. Mix in the banana slices with a spoon. Leave the batter on the kitchen bench for minimum 15 to 20 min or up to 4 hours. The batter should be neiither not too thick nor too runny either.

When ready, heat a tsp of coconut oil in a non stick pan. Pour the batter gently and spread evenly to make a medium thick pancake. Bake on both sides.

Serving ideas: Use almond butter/tahini/molasses/honey as a spread on the pancakes and enjoy!

Ayurvedic Perspective: Vata and Pitta pacifying, Kapha aggravating.
People with Vata and Pitta humors as predominant constitution can enjoy these pancakes with their nourishing and balancing effects on their humors. People with Kapha constitution need to eat these in moderation only as they can make then heavy and sluggish.