Jack Johnson wrote about a song about these pancakes, so it only felt right to remake these with some Silja From Scratch flare. I am not particularly a pancake person because they always tend to be a bit too cakey, dry, and not exactly part of a model-friendly diet. However, I’m also not the type of person who rules out a traditionally loved food.
So begins my quest to remake a healthy breakfast favorite: the banana pancake. Even better, all you need is a blender, a skillet, and a spatula and it takes about 2 minutes from mixing to cooking. Here’s a little rainy day video to set the mood.
Seriously these pancakes are so crazy good I have switched from never eating pancakes to eating pancakes three times a week now. Best of all, they are gluten free, refined sugar free, and loaded with protein, fiber, and good fats.
So here is the gist. Get all the ingredients ready, throw it in the blender, and then pour the batter out on the skillet, flip and build yourself a tall stack.
So easy, can’t help but pretend like its the weekend with a plate of warm banana pancakes topped with almond butter and maple syrup.
Here’s how you do it:
1 tbsp chia seed
1 tbsp flax seeds
1/3 cup almond flour
1 tsp vanilla
1 pinch of cinnamon
Place all the ingredients in a blender or mixer (I use my Vitamix). Blend until well mixed. After the batter is made, prepare as you would any other pancake- heat skillet to about medium heat and spray with coconut oil (found at Trader Joe’s) or butter. Pour out a palm sized circle onto the skillet, flip the pancake once you see bubbles in the middle (cook for about 2 minutes per side).
Top with almond butter, greek yogurt, berries, and a drizzle of honey or maple syrup. Enjoy (Serves 1-2)