10 September 2012

pancakes never get old

{image credit: Keith Prickett}
I have seen countless variations of this recipe all over the internet, but there's always the chance that one of my readers hasn't. So here you go: my very simple version, a quick and delicious breakfast. And though Jack Johnson may have you believe otherwise, you don't even need to wait for a rainy morning.

Last week we were in Vermont, staying at a cabin with a nice assortment of cast iron pans, and I realized how nicely these pancakes were turning out . . . well, I want a large cast iron griddle now.


Flourless Banana Pancakes
(particular credit goes to Well Fed Homestead) 

1 ripe banana
2 large eggs
1/8 teaspoon cinnamon
pinch of salt
1 tablespoon butter for frying

1) Combine all ingredients except butter in blender, processing until smooth.
2) In heavy skillet, melt butter over medium heat, until sizzling. (Pay attention and adjust heat if needed to avoid burning.)
3) Each pancake should use 3-4 tablespoons batter; pour onto pan, cook until firm around edges, then flip to finish cooking. They don't take very long to cook, and are best served with a drizzle of maple syrup.

You can add a tablespoon of nut butter to the batter if you'd like more protein. I usually do . . . or I accompany them with a piece of sausage. :) And though this is only a single serving, the recipe can of course be doubled, tripled, and so forth to feed more people.

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