Everyone likes pancakes. Those who say they don’t like pancake is because they haven’t tadted good pancakes, ergo they haven’t tasted my pancakes.
My pancakes are legendary.
Because my pancakes are carb free!
Tis true, fellow healthy eaters. It is possible to indulge in a plate filled with banana pancakes without feeling bloated or guilty or too stuffed. I can’t all the credit. While I was in Nicaragua watching a rodeo (as we all do on a regular basis), I began to speak to one of the girls on the trip with me. The rodeo was quite long and boring, so we had a lot to talk about. And what is my favourite subject? Obviously, it’s food. We exchanged recipes and she told me about these pancakes and I was salivating. I quickly hurried back to my room to write it down, and tried making them the week I returned from South America.
Well, lemme tell you…they have become my staple weekend breakfast! They are easier to make than normal regular and they’re filled with protein so they keep you going all morning!
I like eating them with greek yogurt, berries, and maple syrup or simply with peanut butter.
To make one serving, you need:
1 tbsp flax meal (because it’s good for you)
1 tsp maple syrup
1 tbsp coconut oil (canola oil works well too)
Mash your banana in a bowl. Beat your eggs in another bowl. Combine the two and add the maple syrup and flax meal.
In a pan, add the oil, let it melt and add your mixture! You can probably make 4 or 5 smaller pancakes. Flip after 2 minutes, or until they seem cooked to your liking.
Set the table with your desired condiments and dig in!
You won’t be disappointed, and if you are, I don’t know what to tell you.