We love pancakes in our house, and we would love to have them every day for breakfast if we could. I mean, we could, but it is good to have variety. With that being said, when we do eat them, we want them to be as healthy as possible. I am not against carbs, not at all, but if I can make something flourless and it still tastes great, then that is what I am going to do. I have been experimenting with pancakes for a few weeks now, and after my VERY disastrous attempt a couple of weeks ago at an egg white pancake, in which my husband could only eat one bite (and he will eat almost anything), I am really pleased to have finally done it, and it is so simple. It actually tastes more like dessert. A breakfast that tastes like dessert and is good for you? If you are not convinced already, just look at how easy it is to make.
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Well, I say it is easy. It is easy in the sense that there are very few ingredients and little effort is needed, but it is not easy in the sense that it is frustrating to keep them together (that is where the flour comes in handy). The frustration comes from the temptation to make a regular size pancake, but because there is no flour in these, they need to be made much smaller. 2-3 tbsp of batter per pancake works well. Just serve yourself a few mini ones, rather than one large one. They have to be small as the consistency means they are hard to flip. Don’t be put off by that disclaimer though, there are still pretty easy.
You can also make a big batch of these and freeze them, so you have a healthy breakfast already made for you. Oh, and they are not burnt in the photo, they just got “extra crispy” when cooking.
*EDIT* One of the Hungry Healthy Happy Facebook followers, Christine, said that this batter works great for waffles too, so give that a go too.
Ingredients – Serves 4:
4 very ripe bananas
2 tablespoons nut butter (I used almond butter) *You can even leave out the nut butter completely and it will still work*
1 tbsp vanilla extract
Half a tsp baking powder (this makes a fluffier pancake)
1) Mash the bananas until smooth and vanilla and baking powder.
2) Add the eggs and almond butter and mix until a “batter” forms.
3) Heat some butter/spray in a pan and once hot, add spoonfuls of the batter to make pancakes around 3inch/7.5cm in diameter. Cook for around 2 minutes (may need a little longer if still runny) and then flip and cook the other side.
4) Serve with toppings of choice (I went with cherries and maple syrup).
Nutritional Information – per person (without toppings):
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