 Ok, that title actually has a funny meaning around our house, but I thought it was fitting nonetheless. Actually, I swore off pancakes (along with muffins, waffles, and donuts) as I believe they are just an excuse to eat cake for breakfast. That aside, there are other types of "pancake" recipies out there these days that are much better for us. For instance, my wife makes a killer butternut squash pancake. They're so good and healthy that I don't think twice about eating it. After seeing a number of bananas on our counter last night that I knew wouldn't last much more than another day, I thought I'd try to come up with a banana pancake. Today I set to work with a number of bowls, each with a measured portion of a base batter of eggs, bananas, and about half the cinnamon I ended up including in this recipe. From there, I tested...and tested...and tested. The first bowl was cooked as is, then sampled. It wasn't bad, but not how I'd want to start my day. Into the next bowl I added one new ingredient, cooked it, and tasted. I continued this calculated effort for the subsequent bowls until I was adding two or three different ingredients at a time.  I ended up with eight total concoctions; three of which were pretty high up on the ratings scale for me with regard to taste and texture. The baking soda definitely helped with the texture and thickness. The almond butter was a great addition, they just came out a bit more dense (not in a bad way, so go for it if you think you'd like it). I also tried all coconut flour in one and all almond flour in another but found pros and cons with each, so ended up combining them to get the desired result. You can play with those amounts if you prefer a different texture or flavor. My final recipe is below, and contains the option for almond butter. These will be darker than normal pancakes, but darker color just means more flavor. Ingredients:
Optional: 3 Tbsp Almond Butter Method: Start by wisking the eggs in a large bowl. Add the bananas and mash them into the eggs with a potato masher or large fork. Once there are few to no chunks of banana, add the rest of the ingredients and wisk until combined. With a small dab of coconut oil (or many small dabs on a large skillet) on a pan preheated to a medium high temperature, pour a little less than 1/4 Cup of the mixture on top of the melted oil. Cook as you would a normal pancake. Serving suggestions: Berries, a touch of honey, a sprinkle of cinnamon, and sliced almonds. Makes about a dozen Nutrition Information: The optional almond butter will change the following information. The coconut oil will change it only a little. Serving size: 3 pancakes
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AuthorMike Laiuppa Archives
February 2017
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