Because oatmeal is really depressing.
I’m, like, super particular about my morning food. I have eaten the same smoothie every morning for the last three years. Every now and then, I won’t want to clean the blender and I’ll pour a bowl of granola, but I get kinda bent out of shape if I don’t have my daily dose of frozen fruit. But man, I must have blacked out when I made this breakfast. I thought, oh, it’ll be cute to take a picture with a bite missing from the stack. And then I completely lost my mind. Within seconds, I had eaten the entire stack of pancakes. TWELVE pancakes! And I’m not a 250 lb man! I thought about skipping lunch. I considered going to the gym. And then I slid across my floor and danced a little jig (I had a nice sugar rush going) because there really wasn’t anything to feel guilty about. Except not saving any for Adam.
All hail the banana. The more I look, the more often people are doing amazing things with bananas. A single frozen banana mixed with peanut butter and chocolate yields a totally simple, affordable, calorie-friendly alternative to ice cream. A fried banana covered in nuts is OMG so good and easy. And I never would have thought that bananas could replace flour in a pancake – I thought you’d at least need something like almond meal. Now, before you get all negative-Nancy on me and question the consistency of these guys, I’ll come right out and tell you that these pancakes are softer than normal pancakes. But what do you expect? They’re flourless! But hey aren’t mushy, can hold a shape, and stacked on top of one another, you wouldn’t hate the difference. These particular guys draw quite a bit of sweetness from the agave-vanilla-BOURBON syrup, but the blackberries give a quick flash of sourness to calm it all down. This is a great option if you are gluten-free, dairy free, trying out the paleo thing, or just curious! I’ll definitely make these again and I can’t wait to hear what you think. Enjoy!
Serves: makes approximately 10-12 pancakes
Inspired by this recipe
What You Need
2 ripe bananas; mashed
1 tsp cinnamon
about 10 blackberries; chopped
1/2 c sweetened, shredded coconut
2 tblsp coconut oil
pinch of salt
Bourbon-Vanilla Syrup (please feel free to use your own diet-friendly syrup)
1/3 c agave nectar
1 tsp vanilla extract
1/2 tsp bourbon
How To Do It
Mash up the bananas until almost smooth, and then mix in the eggs. Combine the rest of the ingredients. Over medium heat, warm up a little coconut oil. Drop a tiny bit of the batter onto the pan and when it has cooked, you’ll know the oil is hot and ready. Spoon as much batter as you want for your pancake, and fry for about 1.5 – two minutes per side.
For the syrup, just combine all the ingredients and pour. I like my syrup warm so I heated it very slightly for about 10 seconds.