Okay, let me start off by saying that I think “paleo” is one of the most obnoxious diets du jour. No cheese? No beer? No bread? That bleep is for masochists. And the gluten-free craze falls into the same category (unless you legitimately have celiac disease, in which, case, I’m really sorry and also, can I have that bread if you’re not going to eat it?).
Since I’m much more of an epicurean than a masochist, I generally bristle at the sight of gluten-free and paleo-friendly recipes. But I keep coming across a recipe for pancakes that has caught my attention, something involving two simple ingredients: a banana and two eggs. I may not be into fad diets, but I’m totally into healthier versions of not-terribly-healthy dishes, and I was also curious about how a banana and eggs could magically morph into pancakes, so I decided to give it a shot.
Being that it’s Flip the F Out Over Pumpkin S*%# season, I decided to make a pumpkin spice version of these super healthy pancakes. Also, I’ve seen a few versions of this recipe that feature the addition of oatmeal, and I followed suit because I thought it would give the pancakes a little more substance. The results were surprisingly good.
Ingredients (makes about six pancakes)
- 1 banana
- 2 eggs
- 1/4 cup of quick oats
- 2 tablespoons of pumpkin purée
- Dash of cinnamon, nutmeg, and ground cloves
- Combine all of the ingredients in a blender and pulse until you get a smooth, pancake-batter-esque consistency.
- Heat a small nonstick skillet over medium-low heat.
- If desired, melt a small dab of butter in the skillet (I used butter but if you want to make it vegan you could use something like Earth Balance; you might even be able to get away with using no fat at all, but where’s the fun in that?).
- Slowly pour 1/4 cup of the batter onto the heated skillet and cook as you would regular pancakes: When you see bubbles on the top, use a spatula to carefully lift an edge of the pancake. If it’s golden brown, flip the pancake and cook the other side in the same manner. Repeat with the remaining batter.
I was pretty impressed with the way these turned out. They (of course) don’t have the fluffy, carb-tastic consistency of regular pancakes, but they’re pretty tasty in their own right, especially with the addition of the pumpkin purée and assorted spices. I calculated that, before the (somewhat necessary) addition of syrup and butter, they ring in at about 50 calories per pancake.
They’re a little less paleo if you add maple syrup, and they’re not paleo at all if you add butter, but if you don’t add those things you’re a masochist and we can’t be friends. They are gluten-free (as long as you use certified gluten-free oats) no matter what you put on them. Unless you put spaghetti on them, in which case they aren’t gluten-free, but we can definitely be friends because I desperately want to hang out with the person who likes pasta so much they use it as a pancake topping.