4 Servings
20 Minutes
Allergens
Healthy and delicious pancakes, for real? These bad boys have nothing bad about them. They’re pretty much like eating bananas and eggs for breakfast, so it’s kind of sneaky of me to even sell them as pancakes but, well, they are! So splurge and have a few.
Makes 18 3-inch pancakes
In a medium bowl, mash the bananas with a fork until smooth.
Add the eggs, almond flour, flaxseeds, vanilla, honey, cinnamon, and salt, and blend thoroughly. Allow the mixture to sit for five minutes to thicken slightly.
Heat a griddle or nonstick pan over low heat (to avoid burning) with a touch of coconut oil, or lightly spray the pan.
Spoon the desired amount of batter onto the pan. (Because the batter is delicate, smaller pancakes tend to flip more easily without breaking.) Cook until the edges are firm, about four to five minutes, then flip the pancakes and cook on the other side until cooked through, two or three more minutes.
Serve with maple syrup or butter, if desired.
Tips:
The only important measurement is the banana–egg–almond flour ratio. The rest is for added flavoring and sweetness.
Variations:
· If you prefer a thinner batter, add 1/4 cup almond milk.
· Pressed for time? Bake them! Spoon the batter into greased mini muffin pans and bake at 350 degrees Fahrenheit for five minutes, or until set. Serve with maple syrup.
· Stir into the batter: nuts, chocolate chips, blueberries, or extra chunks of banana. I always peel then freeze extra-ripe bananas—if you have frozen ones, use them.
Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.
