Banana pancakes, gluten free:
Basic Batter:
1 large banana, mashed (should be around 1/3 to 1/2 cup when mashed)
2 eggs
optional add ins:
1/8 tsp baking powder (see notes)
2 tbsp nut butter, pb2/peanut flour, almond flour or dessicated coconut (see notes)
1/4 tsp ground cinnamon
1/4 cup blueberries/ raspberries/ chopped nuts
2 tbsp mini chocolate chips
Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder...).
Heat a non stick skillet and lightly spray with oil. Tun the heat down to medium-low.
Pour a circle of batter into the pan (I used about 1 or 2 tbsp of batter per pancake).
Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
Serve warm with whatever the heck you want
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