The paleo diet. You may be thinking it’s not for you because of its restrictions of grains, sugar and dairy. But you might be surprised by how a little creativity can lead to very satisfying meals! Though I don’t have a big problem adhering to the plan, I sometimes get in an egg rut in the morning. Enter the two-ingredient paleo banana pancake that is also gluten-free goodness!
These pancakes are super easy to make. For two large pancakes, simply combine two eggs and two ripe bananas.
That’s it! You can also add a dash or two of cinnamon if you wish. I usually do. Here’s how to make these delicious, healthy, paleo banana pancakes:
In a food processor or blender, combine your bananas and eggs. I use the super handy, jack-of-all-trades kitchen device, the NutriBullet.
Next, pour your pancakes in a thin layer onto your skillet or griddle over LOW heat (they can burn easily). Pour each one in a spiral so that it’s not too thick in the middle. Today, I made one pancake at a time in a small skillet. I’m so ready to buy a griddle!
Set your timer for 10 minutes and then check the pancake. If the bottom is completely cooked, use a wide spatula to carefully flip it over. Set your timer for 8 minutes, and the second side should be done. No need to put syrup on these. The banana naturally sweetens them. If you want, you can save part of your batter for the next day. Or, you can use it all up and refrigerate additional pancakes for a snack later in the day.
Protein and fruit, all in one dish. So easy. So yummy. Nom, nom, nom!
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