Banana Egg Pancakes
These fluffy pancakes combine mashed banana and eggs for a simple, naturally fruity take on breakfast.
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Servings: 1 generous serving of 3 pancakes
Ingredients
- 2 bananas or 3 if small
- 2 eggs or 3 if small
- 1 pinch salt (Celtic sea salt)
- 3x butter (from grass-fed cows) for cooking
- coconut oil as an alternative, for cooking
Flavor variations
- 0.5 teaspoon cinnamon
- 0.5 teaspoon cookie and speculoos spice blend
- 0.5 teaspoon Bourbon vanilla powder
- 2 drops almond extract for a bitter almond macaroon flavor
- 0.5 lemon zest only
Procédé
- Cut the banana into pieces and mash it with a fork.2 bananas
- Beat the eggs and add them. Add the salt.2 eggs, 1 pinch salt (Celtic sea salt), 0.5 teaspoon cinnamon, 0.5 teaspoon cookie and speculoos spice blend, 0.5 teaspoon Bourbon vanilla powder, 2 drops almond extract, 0.5 lemon
- Let the pan heat up, but set the heat a little lower than for regular pancakes. This batter browns a little faster.
- Fill a soup ladle to within a few millimeters of the rim. Slowly pour out the batter, keeping the ladle over the center of the pancake. The batter will already begin to set slightly, giving you a proper thick pancake.
- Cook for 2 to 3 minutes on 1 side. Cook the other side for 1 to 2 minutes.3x butter (from grass-fed cows), coconut oil
- Repeat 2 times to make a total of 3 pancakes.
Notes
Equipment: large PFAS-free frying pan (or), American pancake pan, spatula, bowl and whisk/fork, soup ladle.
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