When I found out that I was gluten intolerant, back in January, I knew that I was going to miss my pancakes. I would make them for the kids a few times a month, and everyone loved them! I had to come up with a gluten free option and frankly, I hate the taste of flour substitutes. Another issue we have is milk. I do have a lactose intolerant child, but she never had an issue with milk if it was cooked, so pancakes weren’t an issue for her, but we recently switched to local milk and the price is higher. I don’t mind paying more for better food, but I do like to avoid using it quickly if I can. I buy about 80% of my produce from Aldi, now that they have a great selection of organic foods, so that’s where our bananas came from.

This recipe is so simple you’ll *facepalm* for not thinking of it sooner, I know I did!

See what I mean!? You can add 1/8 t. baking powder per banana if you want fluffier pancakes, but it isn’t required. You don’t even need syrup because the bananas sweeten the pancake all by itself!