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Since there is no flour in these pancakes, it resembles a cross between an almond flour pancake and a banana fritter. Keep an eye on this while it is cooking, as the batter is not as firm and browns fairly quickly.


1 egg
1½ ripe bananas
pinch of salt
pinch of cinnamon
2 tablespoons (40 g) honey
1 teaspoon (5 mL) olive oil
ghee for cooking
optional: blueberries


1. Mash the egg and bananas together in a medium sized bowl until it resembles a batter-like texture with no banana clumps
2. Add in the pinch of salt and cinnamon and 2 tablespoons honey to this mixture
3. Com- bine to create a smooth batter
4. Turn the stovetop burner to medium heat, and place a dollop of ghee into a skillet that is warming up
5. Drop the batter into the pan to form small round mini pancakes (about 2-inch rounds) and cook for 3-5 minutes or until firm enough to flip
6. Be careful not to break or burn as the (flourless) batter is fairly thin and needs to firm up before you flip it over
7. You will need to keep the pan well-greased with ghee and use a very flat spatula for this recipe so that the pancakes do not fall apart
8. Lower the heat if needed
9. A cast-iron pan is recommended if possible
10. If desired, top pancakes with sprinklings of berries
11. Note: this recipe can be done without the honey as well
12. The sweetness of the bananas imparts enough flavor for some


7-10 mini pancakes

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0