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.

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)
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.

    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. 

      The finished product.

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      Kelly Burns Gallagher

      mccarter english employment litigator / oiselle team runner / coeur sports triathlete / sonic endurance coach & race director / writer / dartmouth '02 / emorylaw '05

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