Shanna's Kitchen: A different kind of pancake

Palm Coast Observer
Neighbors

Throughout the years, as I’ve been writing my food-centered column, I have received many requests for healthy recipes and diet-specific recipes good for diabetics and gluten-free eaters. Eating healthy always makes me feel better, but I have always been slightly leery of gluten-free recipes, especially because my family is French, and bread is usually a main ingredient in meals for us. But, as I researched it, I couldn’t help but be drawn in by all the things you can make by substituting ingredients. I was especially blown away by the abundance of recipes out there that use bananas as the main ingredient.

Bananas are a good source of vitamin B6, manganese and vitamin C, among other things. As an athlete, I was always encouraged to eat bananas for their potassium to help prevent cramping.

I had a couple of over-ripe bananas this week — only two, so not enough for banana bread — and I was looking for a way to use them, when I came across a three-ingredient banana pancake recipe. The gluten-free recipe combines the mashed bananas with eggs and peanut butter for a nutritious, delicious start to the day. The consistency is the same as a flour-packed pancake, but without the guilt. But you can’t make a healthy cake and then smother it with butter and maple syrup; so to keep the “healthy,” I topped mine with a light drizzle of agave (local raw honey would also work, but I was fresh out.)

Three-ingredient Banana Pancakes
What you need:
• 2 over-ripe bananas, mashed
• 2 eggs
• 1/2 cup almond butter or peanut butter
• dash of cinnamon (optional)

What to do:
Whisk together all ingredients. Cook on a greased griddle or pan on low-medium heat. Serve with fresh banana slices, walnuts and honey.

— Recipe adapted from glutenfreefix.com