I'm not a big fan of regular pancakes but was looking for something to eat for breakfast that was quick, satisfying and different than the norm. I had a few ripe bananas on the counter and thought I would whip up a new recipe of banana pancakes using some almond flour and walnuts. I had a few blackberries left in the fridge so I made a quick sugar free sauce to go on top. OMG...These were really, really good! They don't have much protein but you can make these and then have some protein on the side or a little later for a snack.
What you will need:
Caramelized Banana Walnut Pancakes
2 Ripe Bananas
1 Egg, Organic Free Range
1 Egg, Organic Free Range
1/4 Cup Almond Flour
2 Tbsp Almond Butter
Pinch of Himalayan Pink Salt
Handful Chopped Walnuts
Coconut Oil
Mash the Bananas, Egg and add the Almond Butter. Mix together well.
Add the Almond Flour and chopped Walnut, mix to incorporate.
In a small saute pan over medium heat, add Coconut Oil. Drop approximately 2 tablespoons of batter in the center. Do not put more than 2 tablespoons or it won't cook properly and you will have a failed pancake.
I kind of made a small hole in the center so it would cook well on in the middle. The edges tend to cook faster. Flip and cook other side.
Blackberry Sauce
1 Cup Blackberries
2 Tbsp Honey
Mash blackberries in a small sauce pan. Over medium high heat allow berries to cook down and juice up. Add honey and mix together. Take off the heat and set aside.
After you make you pancakes top them with the blackberry sauce.
