Being the ever-frugal, recycle-minded, waste-oriented, "green" person that I am--I felt an urge to find a way to use that lovely fruit to its fullest potential.
What I came up with is this tasty little number... AND as an added bonus, it is even "Husband Approved"
Gluten Free. Dairy Free. Vegetarian. Paleo Friendly. Protein Rich. Healthy. Deee-lish.
***This will make 2 small servings, or one large portion***
- Cinnamon (I mixed a dash into today's pancakes)
- Fruit: Berries, Apples, etc. (either to throw in while cooking, or as a delicious side or topping)
- Peanut Butter, Honey, Maple Syrup, Whipped Cream or whatever garnish you desire to serve your pancakes with ***I will note that these pancakes are sweet enough on their own that they are pretty darn tasty as a standalone, "plain" dish
Crack in the eggs into a mixing bowl
**Each batter recipe contains approximately 14.5 grams of protein that will start your blood sugar out on the right track for the day.
Any extra batter can be stored in a sealed container in the fridge for up to four days.
Recipe adopted from Eugenie Kitchen