Pancake Options

So every now and then I desire something sweet for breakfast.  This is usually on a Saturday morning when I've slept later and I'm eating my first meal at almost lunch time.  Here are THREE pancake options for you.

Option 1: Banana Egg Pancakes (1 serving)
Banana Egg Pancakes with Scrambled Eggs


The recipe is as simple as it gets.  Take one egg and 1 banana and blend together.  (This works very well in the Vitamix.)  Put a small amount of coconut oil, butter or ghee onto griddle/pan to prevent sticking and cook the pancakes.  You will want to cook these at a lower temperature (approx. medium-low temp) than you would other pancakes so that the banana doesn't burn.






Option 2: Almond Banana Egg Pancakes
(1 serving)
Almond Banana Egg Pancakes with Scrambled Eggs

This recipe adds a few more ingredients:
1 egg
1 banana
1/4 cup almond meal (or 1/4 cup blanched almonds if using the Vitamix)
1/8 tsp baking soda (optional - add if you want them to rise a bit more like traditional pancakes made with flour)

Cashew Cinnamon Pancakes (Banana-free)
Cook in a little coconut oil, butter, or ghee on a medium-low temperature griddle/pan.  Add some eggs, homemade breakfast sausage and fresh fruit juice or smoothie and you will have a very filling meal.



Option 3:  Cashew Cinnamon Pancakes
(2-3 servings)
(Recipe from "Eat Well, Feel Well" by Kendall Conrad)
1 cup cashews
3 large eggs
2  TBS  homemade yogurt
1/2 tsp baking soda
1  TBS  honey
1 tsp ground cinnamon
1/4 tsp pure vanilla extract
pinch of salt
1 TBS coconut oil
  1. Grind the cashews into a paste in a food processor.  Add the eggs, yogurt, baking soda, honey, cinnamon, vanilla, and salt - blend well. (Or just put all ingredients at once into Vitamix and create the batter.)
  2. Heat the coconut oil in a large frying pan over medium-low heat.  Pour batter into small pools and cook for 2 - 3 minutes, until golden.  Flip and cook for an additional 1 or 2 minutes.
  3. Serve hot.
Option 4: Almond Flour (use eggs or flaxseed 'eggs') 
(4 servings)
Almond Flour Pancakes
2 cups almond flour 4 eggs 🍳 (see substitute below for vegan option)1/2 cup liquid (water, milk of preference)1/4 cup coconut oil1 teaspoons baking soda1/2 teaspoon salt3-4 tsp of sweetener (optional)

Also I added flaxseed 'egg' to the mix which I think made them fluffier - 4 TBS ground flaxseeds + 3/4 c water. Or use this flaxseed 'egg' mixture in place of eggs above, but perhaps make some additional amount to add to the mix.
  1. Mix all ingredients using a hand mixer, blender or food processor.
  2. Heat the coconut oil in a large frying pan over medium-low heat.  Pour batter into small pools and cook for 2 - 3 minutes, until golden.  Flip and cook for an additional 1 or 2 minutes.
  3. Serve hot.