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
Directions
Preheat 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.
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