One Sunday morn I woke up with this recipe floating around in my head, just begging to materialize. I couldn’t deny that lovely, unseen request to make pancakes, could you? The idea of this came about because I remembered I had hazelnut flour in my fridge and I guess I was craving pancakes. Don’t you feel like pancakes and Sunday morn go hand in hand? This is my pancake love-child recipe of two other classics: peanut butter and banana. I used powdered peanut butter to help cut down on fat content. There’s also more protein content in these pancakes than traditional pancake recipes due to the hazelnut flour, 4 grams of protein per 1/4 cup flour; powdered peanut butter, 5g for 2 Tbps; and the eggs, 6g per egg. So here’s your more flavorful and nutritious pancake option; plus these take no time to put together. Did I mention these are gluten-free? Enjoy!
Ingredients
3 bananas, mashed
1 tsp pure vanilla extract
2 eggs, beaten
1 cup hazelnut flour
4 Tbsp powdered peanut butter
1/2 – 1 tsp ground cardamom *optional
Ghee or coconut oil for cooking with
Pure maple syrup and sliced strawberries for garnish
Put it together
Mash the bananas in a large bowl. Add vanilla extract and beaten eggs; mix well. Add flour, powdered PB, and cardamom, if using; mix well. Heat a cast iron skillet or non-stick skillet on medium-low. Add about 1/2 to 1 teaspoon of ghee or coconut oil, just enough to barely coat the skillet. Use a 1/4 cup measuring cup to scoop batter and pour into skillet, keep pancakes flat and on the small side. Cook for about 3-4 minutes per side, until golden brown. Since this batter is thick, bubbles may not appear, which signals time to flip pancakes. Add a scant amount of oil to skillet between batches if needed. Serve with garnishes.
Makes about 12 pancaks