This morning I made, gluten free, high protein low carb Banana pancakes!
Prep Time: 10 minutes
Cook Time: varies depending on pan size and pancake size
Total Time: ?? minutes
Serves: 3 hungry kids and one mom, about 25 4 inch pancakes
3 very ripe bananas
1 8oz package cream cheese*
3/4 cup coconut flour
1 tbsp Agave nectar
1 stick butter or margarine
Large bowl (second bowl if you want fluffy pancakes)
Mixer or sturdy whisk
Griddle or nonstick pan
Mix the 1st three ingredients together, when combined. Add the eggs one at a time allowing incorporate them. Then cook as you would regular pancakes, lightly butter the pan. When the butter is nice and warm and bubbly pour mix into 4 inch (or whatever size you like) circles cook until bubbles form all over. Carefully flip, then wait until brown remove and serve. Good with syrup, butter, banana curd or whipped cream.
*Note, your cream cheese if warm will incorporate fully; if it is cold it will leave tiny cream cheese clumps (like the size of a pencil tip). Either is fine both taste great!
A YUMMY and an easy way to get rid of those over ripe bananas.
This make thin flat tender pancakes, if you want them to be fluffy separate the eggs, whip them to soft peaks and add the yokes to the mix then fold the batter into the eggs.
You can also add chopped nuts or chocolate chips.
I would post a picture but we were hungry.. sorry…
So instead you get a link to a youtube video of minions singing the banana song.