I decided to make these healthy, low-carb banana pancakes for breakfast today. I'll admit, I was super scared to try these because it has 2 eggs in the batter and normally I avoid all egg-battered pancakes like the plague. I hate the egg-y taste that you get with them. I'd rather have the boxed mix where you just add water. Terrible, I know, but they taste better to me. Anyway, I decided to make these low-carb pancakes instead with low hopes of enjoying them. Happily, I was proved very wrong. These are delicious. I couldn't taste the egg in this at all. My first batch turned out edible, but looked awful. I made them too big and they were too hard to flip. So my second batch I made much smaller pancakes and they were perfect.
1 Banana
2 Eggs
1/2teaspoon Chia Seeds
1teaspoon Cinnamon
1/4cup Almonds, chopped
1tablespoon Coconut Oil
1pinch Sea Salt
In a medium sized bowl, mash the banana(s) to a smooth
texture. Add the eggs and whisk thoroughly until the “batter” is fully
combined. Roughly chopped the almonds and add the to batter; followed by the
chia seeds, cinnamon and sea salt.
Heat a pan over a medium flame and grease with
the coconut oil. Ladle the batter into the pan and cook for approximately 60
seconds per side; or until they are golden brown.
No comments:
Post a Comment