I love pancakes.
I do not, however, love how I feel 30 minutes after I eat them. My blood sugar crashes meaning I get shaky, irritated, and hungrier than I was before eating them (sometimes even a headache will surface). Breakfast for me means sustenance. I need food that is going to fuel my crazy morning routine of running after an almost two year old while simultaneously getting ready for a day at my office. This pancake recipe does the trick! Not only does it leave you feeling full and ready to tackle the day, but it tastes delicious and is kid and adult approved. I have served this to many different guests of all ages and everyone asks for the recipe. So without further adieu, here it is!
- ½ cup almond flour
- 1 banana
- 4 eggs
(Makes 4 medium sized pancakes)
Heat your griddle or pan with coconut oil. Let the pan get warm enough where it sizzles if you splash a drop of water on it but not hot enough that smoke it coming off of it. Quickly blend the ingredients together (about 15-20 seconds is all you need). Pour about a ¼ cup of batter per pancake.
Once the center starts to bubble flip the pancake and cook the other side for an additional minute. Remember to use plenty of organic grass fed butter and organic grade B maple syrup on these little hot cakes!