Banana 'Pancakes'

Banana ‘Pancakes’

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Let’s have brunch! Three words that will have any girl in the palm of your hand. Kidding, well sort of… Anyway, brunch would not be complete for me without pancakes. Pancakes hold a special place in my heart, and was always my favorite breakfast food growing up. I even have pancakes every morning on my birthday! That’s a tradition that hasn’t been broken in nearly 15 years! Changing to the SCD diet meant no more pancakes in the traditional sense that I had come to know and love. I didn’t let that stop me from keeping my birthday tradition! I have experimented with many versions of this recipe, and the above ratios seem to be the best. This version has nice sweetness from the bananas, and texture to hold it all together from the almond flour and eggs. I just adore the cinnamon in these ‘pancakes’, but if you’re not a fan feel free to omit it. On that note, your imagination is really the limit here! I like adding blueberries or other fresh fruit or nuts on occasion to change things up. I suggest serving these with my Blueberry Lemon Compote  for a more decadent feel.

Banana ‘Pancakes’ 

Serves 2 (2 cakes each) 
Prep: 5 min 
Cooking: 10 min
Total: 15 min
Beginner

Ingredients: 

1 Banana, overly ripe and mashed  

2 Eggs, beaten 

2 ½ Tbsp almond flour

2 ½ Tbsp coconut flour 

¼ tsp. cinnamon, ground (optional)

½ tsp baking soda

2 Tbsp. water

Pinch of salt

Method of Prep:

  1. Gather and prep ingredients. Make sure to use very ripe bananas when making these ‘pancakes’.
  2. Mash banana and add beaten eggs. Mix together.
  3. Add almond flour, coconut flour, cinnamon, baking soda, water, and a pinch of salt. Stir to incorporate.
  4. Take a spatula or spoon and dip it into the batter. Hold it above the bowl and watch the batter drip. If it’s very loose and runs very quickly; add more almond flour. Add one tablespoon at a time until reaching correct consistency. The batter should be slightly thinner than regular pancake batter, and may have small pieces of visible banana.
  5. Heat a large skillet on low heat and spray with olive oil to coat the bottom.
  6. Once the pan is hot, drop batter to spread to 3-inch circles.
  7. Cook for 2-3 minutes on each side. If you try to flip the pancake and it sticks, let them cook a bit longer before flipping. You will also start to see a golden color on the edges telling you it’s time to flip. Some bubbles rise in the batter as it’s cooking, as you see with normal pancakes. There won’t be nearly as many.

                                                     

       8. Repeat the process until all the batter has been used.

       9. Stack finished pancakes, and top with honey or blueberry compote (see recipe). 

                               

Nutrition Facts: 
Calories- 232
Carbs- 21.5 g
Protein- 11.6 g
Fat- 12.5 g