These breakfast pancakes are perfect for busy mornings, and best of all they contain no sugar or gluten. The protein and fat from the eggs help to keep you full.
Mash one ripe banana and add two beaten eggs. Whisk together. Heat a skillet over medium heat and add a bit of oil to prevent sticking. Drop the batter by heaping tablespoons into the pan, and cook until the edges begin to set and the bottoms are brown (about one minute).
Dress them up with a spoonful of nut butter or maple syrup or both. And/or sprinkle on top while they are cooking: chopped nuts, chia seeds, shredded coconut, or blueberries.
You can also add flavorings to your batter: vanilla extract, a dash of cinnamon, or cocoa powder. So many possibilities!
Posted on Wed, October 19, 2016
by Heidi Gilchrist