Since I’ve been trying to cut down on my sugar intake, I haven’t really had any pancakes.
Devastating, I know.
In fact, I haven’t really made any desserts lately. Why ?
Well, because of something I like to call portion control.
Having a lot of treats in my house is just too tempting. Out of sight, out of mind is my motto. They may be healthy, but when I eat ten pumpkin squares, a handful (or two) of chocolate chips, AND lick the bowl – there may be a slight problem.
But sometimes you just wake up on the weekend and need a lil somethin’ somethin’.
I created a recipe that satisfied my cravings without having to load up on carbs/processed sugar.
HALLELUJAH *Praising hands emoji*
This past weekend I watched a documentary called “Fed Up” which was about processed sugar and how it’s effecting us. (A MUST SEE!!) We all need to start lowering our processed sugar intake. The only sugar you’ll find in these pancakes is from one of my favorite fruits.
I actually enjoy eating them plain right off the pan, but if you’re looking for something sweet to top them with – I found a low glycemic syrup replacement! Coconut Nectar. I’ll link where you can find it in the recipe!
YOU WILL NEED:
Himalayan Pink Salt
Besides tasting great, and being healthy they’re also SUPER simple to make. You can even double/triple the recipe for the whole family!
⇓ Keep scrolling for the full recipe! ⇓
Simple Banana Pancakes
Yields six pancakes –
Total Calories: 316
- 1 Large Ripe Banana
- 3 Small/Medium Eggs
- 1 Tbs. Coconut Flour
- 1/4 tsp. Xantham Gum
- 1/4 Tsp Baking Soda
- Pinch of Himalayan Pink Salt
- Tsp. Cinnamon – I put cinnamon on everything with banana!
- 1 Scoop of Bulletproof’s Upgraded Collagen Protein
- Coconut Oil for the bottom of your pan while cooking the pancakes.
- Coconut Secret, Coconut Nectar for your pancake syrup. You can find it – HERE.
- In a blender place all of the ingredients. Start with banana, and eggs so that the dry ingredients don’t stick to the bottom. – I use my Nutribullet because it’s easy to clean and can make small servings!
- Using a flat pan I add a small amount of coconut oil, and set the temperature to medium/high heat.
- Once the oil is melted and spread evenly you can begin to pour your pancakes. Mine came out to be around 3×3 and it yielded 6 fluffy pancakes.
- Once they’re bubbly on top, give them a flip!
- Top with your choice of syrup – I use coconut nectar because it’s low glycemic !
Until Next Time,