I may very well be the second-to-last person on Earth to have tried this recipe, as a quick Google search will reveal that it’s been circulating the interwebs for quite some time now. But in the off-chance you’re that lucky last person to have heard about it, I wanted to share it again here.
Which culinary magician originally invented this? No clue. I just happened to find out about it from a former co-worker, Claire, who posted some pictures on social media that had me drooling. Cue the following morning’s brunch where Ben and I tweaked a double batch and devoured the entire thing ourselves.
Traditionally, it’s a two-ingredient pancake with just banana and eggs. But in lieu of drenching the ‘cakes in maple syrup (damn you, Whole 30!), we spiced things up instead and added some extra protein to make them a more substantial meal.
- 2 ripe bananas
- 4 eggs
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 2 Tbsp coconut oil
- 4 Tbsp almond butter
- Add bananas, eggs, vanilla and pumpkin pie spice to a medium-sized bowl.
- Mix until smooth with an immersion (or regular) blender.
- Cook on pre-heated griddle, greased lightly with coconut oil, until both sides are browned.
- Keep hot, and serve immediately — with almond butter!
I love recipes where you can throw everything into one bowl; you can also change the flavor profile by adding other spices, fruit, cocoa powder, etc.
Next step? Blend, baby, blend! Don’t be surprised if the batter gets all aerated and frothy.
Spoon batter onto a hot griddle, and flip when pancakes are bubbly and have set.
Cook on the other side for about a minute until lightly browned and cooked through.
Layer hot ‘cakes with almond butter…and get ’em while they’re hot!