How To Make Weekday Pancakes
Servings: 2 | Prep Time: 5 minutes | Ingredients: 5
Never underestimate the power of the word pancake. Even though this one is gluten-free, grain-free, and dairy-free, it’s a delicious, supremely fast, weekday-friendly breakfast for your 2-year-old, your 16-year-old, your grandmother, the whole family, yourself.
Weekday
Pancakes
Ingredients:
1 ripe but soft banana
2 eggs
1 teaspoon of cinnamon
1 tablespoon of butter (Vital Farms is our fave)
maple syrup (the amount is really on you)
Directions:
Mash your peeled banana with a fork until semi smooth – some lumps are fine, kind of encouraged.
Heat your pan over medium heat.
Whisk the eggs and cinnamon in a separate bowl with your favorite whisk.
Pour your egg mixture into your bananas and stir to combine.
Toss your butter into the hot pan, and use a ¼ cup measuring cup to drop your pancakes onto the hot pan – they should sizzle!
Flip after about 1-2 minutes, and cook for another minute or so. They should be golden and scrumptious looking. Be ginger with the flipping and use a firm spatula.
Drown in maple syrup, sprinkle with raspberries, coconut flakes, cocoa nibs, peanut butter.