Who wouldn’t love pancakes?! Since we went paleo, there is no place for wheat flour in our kitchen. Our pancake recipe is really simple – some homemade almond butter, bananas, eggs and now we have a really delicious addition to the recipe – pure vanilla bean powder. It gives the pancakes rich and creamy flavour, that just melts in your mouth.
To feed 2, you need:
4 eggs
2 ripe bananas
2 tbsp of homemade almond butter (1 cup of almonds blended in about 2 tbsp of coconut oil)
1 tsp of Summer Day Naturals’ Ground Vanilla Bean (adjust the amount to your taste)
Instructions:
1.Blend almonds and coconut oil until the butter has creamy texture. Add some oil, if needed. Store the leftovers in a tightly sealed jar in the refrigerator. You should use it in a week or so, but when stored in good conditions, it may last up to a month.
2. Crush the eggs and bananas with hand-held mixer (or in a blender). You may now turn the heat on and start heating the oil (I usually cook with extra virgin olive oil).
3. Add the almond butter and ground vanilla bean, mix well.
4. Make small pancakes and cook them in low/medium heat.
Note: These pancakes need less than a minute of cooking on one side. I normally put them on the pan and when the pan is hot enough, I can pretty much start flipping them already.
5. Serve with fresh or frozen berries and drizzle some organic honey on top. Enjoy!
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