The morning started off a little rough…middle daughter woke up feeling a bit sick and oldest daughter was already whining about what I was going to “make” her eat for breakfast. So, I set out to whip up these pancakes from Elana’s Pantry they usually all enjoy, but needed to make some adaptations. I gave up honey for Lent and I was too hungry not to partake!
Fast forward a half an hour later and they turned out fluffy and yummy! They were devoured by all, even my husband (who generally doesn’t like anything almond flour based) snuck a few. The one banana added just enough sweetness without turning them completely banana flavored. Pancakes aside, I’d also use them as a medium for over-easy eggs “dippy” eggs or nut butter sandwiches.
- 3 eggs
- 1 Tbsp water
- 1 Tbsp pure vanilla extract
- 1 Tbsp melted butter (I bet coconut oil would work too!)
- 1 banana, mashed until liquified
- 1 1/2 cups almond flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- butter or coconut oil for cooking
Heat large skillet to medium heat. Combine all wet ingredients, add dry ingredients and mix until a nice batter forms. Melt butter or coconut oil on skillet. Spoon desired amount onto skillet–smaller seems to work better and kids just generally love things that are more their size. Flip once bubbles begin to form and bottoms look set, and cook on other side. Continue until batter is gone, adding oil or butter as necessary.
Serve plain with a side of fresh fruit, toasted, topped with fried eggs, or drizzled with yogurt!