Such simple ingredients for such yummy pancakes.
Now, I’ve always loved myself some good pancakes. Pancakes soaked with real maple syrup, maybe a pad of melting butter. Thin pancakes. Thick pancakes. I like pancakes so much that I would tease my wife by playing the Marvin Pontiac (John Lurie) song “You Never Make Me Pancakes” and look at her with puppy dog eyes… and then go make myself some pancakes.
These days, though, I need to watch what I eat to feel my best, so I’ve taken to eating more simple, primal foods. No more big plates of carbo-grains drenched with liquid sugar. These banana pancakes are perfect. The ingredients are basic. The preparation easy. I happen to like the taste and texture. They need no added sugar, not even my favorite sweetener: maple syrup. They puff up fine without flour or leavening. I never feel rotten or sluggish after finishing a plate.
Let me also mention that I probably make them a little differently every time, yet they always come out good. So, add more or less banana to your taste, from as little as 1/2 a banana, up to two bananas. These are a great way to use up those really brown/black bananas. Add more or less nut flour to your taste, or use different nut flours, or use a few tablespoons of nut butter, or a tablespoon of coconut flour instead. Toss in some vanilla or cinnamon or chocolate chips if it’s your want. Drizzle with a tiny bit of maple syrup if you really need the fix, or cover them in sliced strawberries or bananas. Add a pinch of salt if you crave it. It’s all good.
Banana Almond Pancakes
1 Ripe Banana
1/3 Cup Almond Flour
Heat a flat pan to medium.
In a bowl scramble up the eggs. Add the banana and mash it into the eggs as smooth or as chunky as you’d like. Add the almond flour and stir until blended into a batter.
Drop some butter or oil (coconut or grapeseed perhaps) into the pan. Pour in the batter to form small pancakes. I typically use about 1/4 cup each. Cook until puffed and browned. Flip to brown both sides. Eat ’em up!