Is there anything better than waking up to a stack of fluffy, old-fashioned pancakes dripping with pure maple syrup and butter? (Ok, maybe a plate of flapjacks with chocolate chips or blueberries swirled into the batter or a pile of cinnamon-spiced banana pancakes would be good, too.) If you love pancakes you’re not alone. In fact, even Thomas Jefferson was a fan. They story goes that he sent a recipe to his home in Monticello from Washington D.C. — where his cook promptly began making him “griddle cakes” (though they were much flatter and thinner than the fluffy pancakes we are used to, which include leavening agents like baking powder and baking soda). But, regardless of what you consider your best pancake recipe they are a beloved and iconic (and historical) American breakfast item. Almost all of us have experienced a pancake-crash and have needed to take a serious nap after chowing down a carb- and sugar- packed stack, though. The simple sugars found in the pancake batter, syrup and any other sugary toppings or mix-ins are quickly absorbed by your body, temporarily spiking your blood sugar. Then it comes crashing down, leaving you to feel sleepy, lethargic and (curiously) still hungry. So, it’s best not to plan a marathon run (or anything that requires a ton of energy) after the plates are cleared! Then there are those who would love to indulge in flapjacks but can’t because of Celiac disease or a sensitivity to wheat. Luckily, you can make these gluten-free pancakes with just 3 ingredients: eggs, a banana and pumpkin pie spice. They’re perfect for anyone looking to cut added sugar or avoid gluten. Plus, this pancake recipe is so easy to make. Just add everything into a blender and combine until smooth. Griddle as you would regular pancakes and serve them plain or with a little bit of butter. They're packed with extra fiber and potassium (thanks to the banana), protein (that comes from the egg) and flavor (the pumpkin pie blend adds a bunch of warm spices all in one shot). Remember, these pancakes still have sugar, but it’s the naturally occurring kind (in the banana) so they shouldn’t make you super sleepy after breakfast. For easy, low-sugar upgrades: top the gluten-free pancakes with a dollop of Greek yogurt and fresh berries and/or a little finely chopped or grated dark chocolate, spread with natural no-sugar-added peanut or almond butter, make a pancake sandwich with a sausage patty and a slice of Swiss or Cheddar cheese (no judgements!) or go for a pancake parfait built from layers of sliced fresh fruit, maple syrup-sweetened yogurt and crunchy nuts or seeds. Added bonus? Not only are these pancakes easy to make, they require less equipment, which means less cleanup. And guess what? This pancake recipe is still 100-percent delicious.
2 large eggs
1 large banana
1/4 teaspoon pumpkin pie spice
If using a regular skillet or griddle, melt 1 tablespoon butter in the skillet before cooking the pancakes. Add additional butter if needed between batches, about 1 tablespoon more.