|with chopped raw pecans on top for crunch...|
I often make mine as a microwave mug muffin, simply because it's quicker and less messy than pulling out my griddle. I sometimes add a little unsweetened cocoa powder or other fruit into the mix, and have experimented with sweet potato and pumpkin as well.
This morning I wanted to try to tweak the recipe to make it a little sturdier. Grain-free pancakes can be quite fragile, and I'm not the most patient of pancake flippers. By adding a little coconut flour and flax into the mix, I achieved a sturdier cake and added a little more fiber and healthy fats into the dish as well.
I had some organic blueberries on hand so plopped those into my pancakes as well, but they taste lovely without any other fruit too. While this version might be slightly more involved than the original 3 ingredient recipe, it's still a quick and easy way to create a fun and tasty breakfast treat.
Paleo Banana Pancakes
2 ripe bananas, thoroughly smushed
1-2 tbs. raw almond butter
2 eggs, beaten
1 tbs. coconut flour
1/4 cup ground flaxmeal
pinch of salt
generous sprinkle of ground cinnamon (optional)
fresh fruit, nuts, etc. (optional)
Use a fork, spoon or even a blender to really work the lumps out of your bananas. Stir in remaining ingredients through cinnamon, mashing together as well as possible. Stir in any mix-ins, if using (I like to drop my blueberries right into the cakes on the griddle so each pancake gets a nice amount).
Heat griddle and grease with either a little coconut oil or Kerrygold butter. Cook pancakes for a couple of minutes on each side until browned. These won't bubble to indicate they're ready to flip, so just keep an eye on them.