23 September 2013

banana pancakes

Breakfasts have been tricky on the specific carbohydrate diet. Not because there aren't enough options, but because those options take more preparation and/or time to enjoy. Hard boiled eggs? Perfect, but a do-ahead meal. Scrambled eggs? Quick, but it takes a few dishes and a pan to do. Almond pancakes or waffles? Wonderfully delicious, but it takes a while. Yogurt? Just right, but I eat it all the time.

Here is where banana pancakes shine. Super fast, full of nutrients, warm, and delicious, they have been the perfect class-morning breakfast. I like to have them with thawing berries on the side and a drizzle of honey on top. Nothing beats it.

Modified through trial and error from a widespread paleo recipe

Heat a dash of olive/grapeseed oil or butter in a skillet on medium-high heat.

2 eggs
1 large, very ripe banana

Mix with a fork or in a blender until smooth.

1/2 t cinnamon
1/4 t cake spice/pumpkin pie spice/your favorite spice mix

Stir in until incorporated.
Pour onto heated skillet in sand dollar-sized dollops.
Allow to cook until edges appear dry.
Carefully turn over and cook the other side until brown.
Remove onto serving plate.
Repeat until all of the banana mixture is cooked.


Drizzle over your little stack and enjoy!

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