Then it's time to get creative in adding veggies! For today's batch, I used kale and collard greens, but I've also used spinach and other leafy greens - just whatever is on hand. Chopped the "green stuff" fine, and the amount is largely up to you.
To sum up today's breakfast:
3 ripe bananas, mashed
3/4 tsp salt
3 Tbsp coconut oil, just melted
almond flour - enough to make a thick batter
finely chopped green stuff
|a nice thick batter|
Then I melt a little coconut oil on the griddle and cook low and slow. Typically banana pancakes are crumbly and hard to flip on the griddle - but you can get around that by covering the griddle with a pan lid - a 12" skillet lid fits nicely over a standard-size griddle. Cooking the pancakes under a lid - still low and slow - makes them flip almost as easy as traditional pancakes! You will still want them to be smaller - about 4" around or so.
And it really is that easy - with ripe bananas, you won't need to add any form of sweetener, and they are tasty enough by themselves I don't top them with anything. :)
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