This morning, I was in the kitchen grinding some fresh coffee beans; I find that starting the day off with a nice cup of joe is the best way to shake off the "one-eyed-groggy-hot-mess" look. As I was taking the first few velvety sips in, I noticed that we had a few bananas that had started to brown.
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"
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.
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Optional Ingredients:
- Cinnamon (I mixed a dash into to day'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
Directions:
Crack in the eggs into a mixing bowl
Namaste, Christy |
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***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. |
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Recipe adopted from Eugenie Kitchen
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