Our whole family’s favorite new Sunday morning breakfast treat! These banana pancakes are so healthy that they are safe to eat for everyone from the infant to the dog. They are so delicious that the whole crew asks for more and fights over the last one. And they are so simple to make that the cook can relax and sit back and enjoy an easy Sunday morning (or afternoon or evening because they are yummy any time of day!).
How to make these delectable delights for about four servings:
Spray a large frying pan or griddle with avocado, grapeseed or coconut oil.
In a medium bowl, place chunks of a ripe, large banana. The more spots on the banana the better. Take a fork and mash the chunks into a thick banana paste.
In a small bowl combine:
- 2 large organic eggs
- 1/4 tsp of organic vanilla
- 1/4 tsp organic peanut butter (optional)
Begin to heat the pan/griddle on MEDIUM-HIGH on the stove top.
Slowly pour and mix the egg combination into the banana bowl. Stir until smooth.
With a large tablespoon or ladle pour the batter in small circles onto the pan/griddle. When they are looking like they are cooking through take a thin spatula and flip them. They cook much faster on the second side so it will literally be about a minute more and then they are ready to eat!
They are so light and airy that I feel like they are decadent crepes! Hence, the Banana Pan-crepes title. They are not as thick as regular pancakes made with flour, but these won’t leave your midsection as thick and they are super yummi-licious. Plus, those with sensitive stomachs can rejoice in eating pancakes and it is a great way to sneak in breakfast protein for kids.