A while back I posted a recipe for Caramelized Banana Pancakes w/Blackberry Sauce and loved the way they turned out, they are excellent but I was a little disappointed that they didn't flip well and were still a little dense. So I've been playing with the pancake recipe and added more almond flour to get a more consistent batter for pancakes. I've also switched it up a bit adding coconut flakes, cinnamon and a variety of nuts.
This morning I made this version using a bright right mango that I've had setting on the counter waiting to eat. This salsa doesn't have any oil or acid from lime juice or vinegar. It doesn't need it - it's just a nice medley of fruit, fresh basil and flax seeds.
Here's the recipe:
1 Banana, Ripe Mashed
1 Egg, Whole Organic Free Range
Pinch Himalayan Pink Sea Salt
1/2 Cup Almond Flour
1 Tbsp Coconut Flakes, Unsweetened
1/2 tsp Flax Seeds
Few Chopped Nuts (I used walnuts)
Extra Virgin Coconut Oil
Mango, Ripe, Diced
Strawberries, Ripe, Sliced
1/4 tsp Flax Seeds
1 Tbsp Fresh Basil, Julienned
In a small bowl, mash bananas well, add the egg and mix together. Add Himalayan Pink Sea Salt, Almond Flour, Coconut Flakes and Flax Seeds. Mix together well.
In a small saute pan over medium heat, add some coconut oil to lightly coat the pan. Add approximately a couple of tablespoons of batter and spread out to keep the middle from being too thick.
Cook on each side for a couple minutes until the pancake is cooked through. Repeat and stack on a plate.
Mix topping together and place on top of pancakes.
These pancakes are fantastic, filling and figure friendly!