- 1 large egg
- Heaping tablespoon almond butter
- 1 ripe banana
- Splash of pure vanilla extract
- A bit of cinnamon
- Coconut oil
- 100% pure maple syrup
This recipe serves 1-2 and is perfect to make and eat on the spot, or store the unused pancakes in the refrigerator (will keep for 2-3 days) or freezer for later. What I like about these pancakes is that they are simple to make and require only a few, whole food, ingredients. They won’t leave you feeling full and sluggish like a stack of flour filled pancakes will. Instead, they’re gluten free and pack protein and natural carbs (from the banana).
Mash 1 ripe banana in a mixing bowl with a fork for 1-2 minutes. When the consistency is really smooth, add 1 raw egg. Mix well with a fork (or whisk if you have one handy). Next add 1 heaping tablespoon of almond butter. Mix in a dash of cinnamon and a splash of pure vanilla extract. Using the whisk or a fork, mix well to blend all the ingredients together.
On the stove top, distribute a tablespoon of coconut oil onto the pan. Pour 1/6 of the batter onto the pan/skillet, using a spatula to flip the pancake after about 1 minute. Check the pancake and if all of the ingredients are sticking together and it’s safe to turn, give it a flip. Each pancake will take about 3 minutes to cook.
Move pancakes to a plate and top with some fresh cinnamon and pure maple syrup. Not only is pure maple syrup delicious, it’s healthy too – containing essential minerals like zinc and manganese to support the immune system. Manganese is a trace mineral needed for energy production and antioxidant defenses. Brew a cup of fresh cinnamon coffee, and enjoy!