Can’t you see that’s its just raining / Ain’t no need to go outside.
I love Banana Pancakes by Jack Johnson (it was our wedding song and Shaun still cries when he hears it — awwwwww) and since its been raining a lot here, almost 10 inches in the last 30 days, I’ve been making a lot of banana pancakes. Unlike normal banana pancakes that involve flour, sugar and butter, these banana pancakes are core friendly.
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| Pancake Mis en Place (I love that phrase). |
Banana Pancakes
- Ripe Banana
- 1 egg (I’m in love with the “Better than Organic” Eggs from Dove and Boar Farm in Hampton, Connecticut)
- 1 TB Nut Butter (I usually use almond or peanut butter)
- 1 tsp Vanilla Extract
- Dash Cinnamin
- Dash Nutmeg
- Coconut Oil (to grease the pancake pan)
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| Beaten egg with banana mashed in |
1. Crack the egg into a small bowl and beat it with a fork.
2. Cut the banana into small pieces and mash the banana pieces into the egg mixture.
3. Add in 1 TB of nut butter, 1 tsp of vanilla and cinnamon and nutmeg, blend together with a fork. The mixture will still have some lumps but you want it to be as smooth as possible.
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| Pancakes cooking on the griddle. |
4. Melt the coconut butter on a pancake griddle or pan.
5. Pour the pancake batter onto the heated pan (you should get about 4 little pancakes — about a 1/4 cup of batter each).
6. Cook the pancakes on both sides until golden brown (about 3-4 minutes per side).
7. Enjoy!
The banana and egg combination works really well to create a fluffy little cake without the flour and sugar. This has pretty much become my go-to breakfast and is a great way to use ripe bananas.
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| The finished product. |
