While I’m en route to San Francisco, I thought I’d share a yummy, healthy breakfast idea for you! Hope you like it!
I’ve never been a pancake lover. Sure, they look good and taste good, but they just never leave me full for more than an hour or so, which is crazy because they make me so full while I’m eating them! So, for that reason, you won’t really find me ordering pancakes when I’m out. However, when RM makes his “pancakes” (I put this in quotations because they are super healthy protein pancakes), they keep me full for at least a few hours because of all the healthy goodness he puts in them.
Since I’ve posted a number of “pancake” photo’s to Instagram, I thought it was only fair for me to finally share one of RM’s recipes with you. In all honesty, it only took this long because I never watch him make his pancakes and he never measures so they always come out differently. This past Sunday, though, I finally nailed him down and got a recipe for you 🙂
I will say that these are not light, fluffy, sweet pancakes. They are, however, chock full of good ingredients and can be modified to add some sweetness if you’d like. We didn’t have any maple syrup, so I got creative and put some of my mom’s homemade jam, almond butter and then I tried some of the blueberry reduction that RM made. I have to say, the blueberry reduction with a little honey was a winning combination 😉
- 1 banana, mashed
- 2 tbsp. almond flour
- 2 tbsp. coconut flour
- 1/4-2/3 cup soaked gluten free oatmeal (by soaking the oatmeal, it apparently releases the enzymes that could cause digestive issues- if you want to know more about it, let me know- RM knows way too much about this stuff and I don’t always process it all!)
- 2 eggs
- 1 tbsp. almond butter
- 1 tsp. cinnamon
Pre-heat a medium skillet. Mash the banana and add in the remaining ingredients. Mix together and pour into the heated skillet. They can be as big or small as you want them to be- RM makes them silver dollar size for me because I like to top them with so many things 🙂
While these would’ve been better with maple syrup, we made due with what we had and the honey/blueberry reduction was a terrific combo!
Also, feel free to add/change ingredients however you want- like I said, RM rarely (if ever!) makes these exactly the same from batch to batch, so it’s fun to play around and see what works and what doesn’t. Enjoy!
Questions for you: What’s your favorite weekend breakfast? Are you a pancake person?