My recent ventures onto the paleo diet have opened up a whole new world of cooking without dairy. This pancake makes for a hearty breakfast with no need for maple syrup – my favorite is to defrost a bag of organic berries for the topping. Thank you to Mark’s Daily Apple for the inspiration!
- 2 ripe bananas
- 1 egg
- 1 heaping tablespoon almond butter (feel free to substitute with your favorite nut butter)
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon vanilla extract
DirectionsPreheat oven to 170 degrees and place an oven safe plate inside. As you cook each pancake, transfer it to the plate to keep it warm.
In a mixing bowl, mash the bananas and combine the remaining ingredients – mix well. On a skillet heated to medium, lightly “butter” the griddle. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and then transfer to your warming plate in the oven.