I’m working from home today, so I took advantage of the opportunity to make myself a fun breakfast.
I’ve been loving egg & banana breakfast pancakes lately! Have you tried making them yet? I’ve been seeing them all over the internet lately. It’s an awesome way to enjoy a pancake that’s higher in protein than the usual, and they taste really good and have a nice texture, too.
Here’s the recipe variation I’ve come up with that has become my fave:
Protein Packed Flour-Free Breakfast Pancakes
Makes 1 gluten-free pancake
- 2 eggs, whisked
- 1 medium very ripe banana, mashed
- 1 Tbsp. ground flaxseed (great source of healthy fat!)
- 1 tsp. of vanilla extract (mmm)
- Few shakes of cinnamon
To make the pancake, mash the banana in a bowl, then add eggs and whisk together. Next, add the flaxseed, vanilla extract, and cinnamon and mix gently.
Then, pour the mixture into a pan (that has been greased or sprayed with cooking spray) over medium heat. I recommend using a small omelette sized pan (mine is 8″) – the pancake will be too runny for a large pan and will spread out too much, making it hard to flip. The other key here is to leave the pancake sitting for about 10 minutes. Don’t touch it – it will take awhile to cook. Go do something else and ignore it for a little while.
After about 10 minutes, check to make sure the pancake is solid enough to flip. If it is, flip away! It will only take about another minute on the other side.
Eat it plain or top with fresh fruit, yogurt, or whatever you like! Mmm… I know egg and banana in a pancake sounds gross, but it really does taste good. I promise!
Give it a shot and let me know how you like it.