The first time someone suggested blending bananas and eggs into a “pancake” I could not wrap my mind around the idea.
Within a week, a second friend told me she had tried it and she said it was marvelously good.
So I decided to give it a try. I’ve made it three times so far, always tweaking the recipe for a specific reason. You will get the most refined version of my experimentation in this post.
My first exposure to this was allegedly as a pancake, but the fact of the matter is that this batter is too liquid and too loose to bind together in “pancake fashion”. I have even added Almond Meal to add a bread-like texture like a real pancake. But I never added a leavening agent, so that may be a future experiment.
Instead I make it a “scramble”. Just pour the batter in the skillet and scramble with a spatula like you would scramble eggs.
Do it until it is browned enough and dry enough for your liking. This recipe is very subjective, just do it the way you like it. That’s when it’s done.
- 3 ripe bananas
- 5 eggs
- 1 Rounded Tablespoon of Almond Meal
- 1/4 Cup Almond Butter (because I eat almond butter on everything)
- 1 Teaspoon Ground Cinnamon
- 1 Scoop of Protein Powder (I use SFH or Progenex)
- 1/2 Cup of Fresh or Frozen Blueberries
- Serves 2-3 persons (if this is the whole meal)
Toss all the ingredients into the blender, except the blueberries. Blend everything for about 30 seconds. You will have a thin, sweet smelling batter. If you think you want to thicken it, you could try adding more almond or coconut flour to the mix.
If you’re using frozen blueberries, toss them in and blend for a few seconds. If you go longer then you will simply pulverize them and blend them into the batter. It’s not a problem, but you will not recognize them as berries in your batter. If you are using fresh berries, add them to the batter after you pour it into the skillet.
Heat a heavy skillet (I have a favorite Le Creuset 9 inch porcelain skillet for this purpose) on a Low Medium heat (4 on a scale of 10). When the skillet is hot add oil. I prefer ghee, but you could also use coconut oil. Coat the pan with the oil and pour in batch of batter, enough to cover the bottom of the skillet. Scramble until ready and serve.
This is sweet enough with the bananas, but I step outside of bounds and add some Kerry Gold Butter and a little dark maple syrup as an homage to my old pancake-lover days.
Try it, I think you’ll like it. Feel free to tweak it. Share this page with all your friends.