Friday, July 25, 2014

Guest Blogger-Banana Pancakes

Here is another great recipe from my friend Tiffany!!

Hey all! This here is a Sanderson family favorite. We eat these for Breakfast, second breakfast, elevensies, lunch and dinner. But, never in one day, because they would be a boat ton of pancakes! :) I usually double the batch for my family of 6.

This recipe is modified from these pancakes, over at I found my kids (also, possibly me) liked the flavor of the bananas better than plantains, but that required some recipe intervention to maintain a fluffy pancake recipe. They’re a simple way to enjoy a simple and quick breakfast that’s high protein and low-sugar! #grainfree #processedsugarfree #nutfree

Prep time: 5 min
Cooking time: about 10 minutes (per batch)
Yield: Makes 8-10 pancakes

2 large bananas, any ripeness (the riper, the sweeter your pancakes will taste)
4 eggs
1 tsp vanilla
3 Tbsp coconut oil or other high-heat oil
3/4 cup tapioca starch or arrowroot powder
oil for frying/greasing the pan

Put all ingredients into a blender or food processor. Blend until smooth. You may have to scrape the sides of the blender once. Oil a frying pan, and heat it up to medium-high. Pour the cakes any size you like, and cover with a lid. Flip them when the bubbles that form on top start to pop (usually about 1 min). Cook briefly on the flip side, then stack ‘em and serve ‘em!  These are delectable with my AIP friendly strawberry freezer jam (hotlink to jam post), but you can top them with any toppings you like. Maple syrup, nut butter, frresh fruit and yogurt, nutella, bacon….you name it, it works.  Happy eating. -Tiffany

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