gluten-free banana cinnamon pancakes

Growing up as a kid, not a morning would go by without my mom cooking pancakes for us to have for breakfast. My sister and I could sense that it was time to wake up when we could hear noise coming from the kitchen. No matter the hour, my mom was already up and ready to make us our favorite breakfast! We would come down to the kitchen hungry — I’d be talkative and super awake, as I always am in the morning, while my sister, still half-asleep, would eat her breakfast in silence — and we’d drench our animal-shaped pancakes in Aunt Jemima maple syrup. Those were the good old days where calories didn’t matter! Fast forward to years later and pancakes are still one of my favorite meals for breakfast, but now that I’m all grown up and can’t stuff my face with food like a 10-year-old, I have learned to indulge in my dearest dishes in healthier ways.

There’s nothing quite like having pancakes on the table for breakfast on Sunday mornings — or any morning truly! These are as healthy as they can be — they’re gluten-free, dairy-free and refined sugar-free, making them much more low cal than most pancake recipes. Given the sweetness of bananas and maple syrup, these pancakes are sweet enough as is without requiring any additional sugar. The batter is made out of mashed ripe bananas, eggs, almond flour and cinnamon, making these pancakes quick and easy to put together right in time before your kids/husband/boyfriend/girlfriend/roommates wake up for breakfast.

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