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:

  1. Mash your peeled banana with a fork until semi smooth – some lumps are fine, kind of encouraged.

  2. Heat your pan over medium heat.

  3. Whisk the eggs and cinnamon in a separate bowl with your favorite whisk.

  4. Pour your egg mixture into your bananas and stir to combine.

  5. 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!

  6. 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.

  7. Drown in maple syrup, sprinkle with raspberries, coconut flakes, cocoa nibs, peanut butter.

 
 
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