Recipe: Banana Minis
Often, a sweet breakfast selection like pancakes may leave us less than satisfied an hour or two after the meal. If not properly balanced with proteins and fats, we may experience ups and downs in our blood sugar levels from the carbohydrate-rich properties of traditional, sweet breakfast foods. Luckily, these Banana Mini Pancakes are a lovely blend of the two – sweet taste with a healthy dose of protein and fat to satiate hunger and stabilize blood sugar.
While they don’t have the standard, fluffy texture of pancakes made with flour, these delightful minis are like a cross between a crepe and a sweet omelet. Imagine the subtle flavor of banana bread served up on a plate, topped with a drizzle of nut butter and your favorite fruit. Yum! Are you running to the kitchen to prepare your ingredients yet?
Banana Minis
Serves 1
Ingredients:
- 1 ripe large banana
- 1 tsp ground cinnamon
- 2 eggs, lightly beaten
- 1 tsp coconut oil or butter, for cooking
- 1 Tbsp nut butter (optional)
- 1/4 C fruit of choice (optional)
Directions:
- Peel the banana and add it to a medium bowl. Mash the banana with the back of a large fork until a mostly smooth consistency is achieved (only a few small lumps remain). Add the cinnamon and stir to combine.
- Crack both eggs into the banana cinnamon mixture; stir briskly to thoroughly incorporate the eggs.
- Heat a skillet on the stove over medium heat. Add cooking oil or butter.
- Once oil or butter is melted, drop 2 Tbsp of batter into the pan. It should immediately sizzle. If not, turn up the heat slightly.
- Repeat with another 2 Tbsp of batter, leaving 1-2 inches between pancakes. Cook 1-2 minutes, or until bottoms are golden.
- Flip each pancake very gently and slowly, using a thin, flat spatula. Cook 1-2 minutes on the second side. Flip pancakes as needed to evenly brown.
- Transfer cooked pancakes onto a plate and repeat steps 4-6 with the remaining mixture.
- Enjoy immediately, topped with nut butter and/or fruit, if desired.
