I found this recipe at Primal Kitchen. Dairy-free, gluten-free, grain-free and sugar-free...it sounded intriguing, so I made it for breakfast right then and there. Two of my children really liked it and ate several cakes, three liked it so-so and ate one each and the others tried a bite and rejected it. The banana flavor comes through, and a couple of mine hate banana, so that explains that. It made 10 pancakes.
Primal Banana Pancakes
2 medium bananas
3 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
Dash vanilla extract
Pinch nutmeg
Pinch salt
Blend all the ingredients together in a blender on high for at least 2 minutes, until perfectly smooth and there are lots of air bubbles whipped into the batter.
Heat a couple of tablespoons of stable cooking fat such as butter, coconut oil, or macadamia oil in a large pan on medium heat. When the oil starts to shimmer, pour in the batter to make 2.5" cakes. Allow the cakes to cook in the pan until almost all the way done before flipping; you'll see bubbles pop and stay "popped" when they are ready to flip. Continue cooking the rest of the cakes, adding a little more cooking fat to the pan before each new set of pancakes.
Serve warm with fresh fruit and butter to top, if desired. I served it with creamy almond butter.
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