Banana Egg Pancakes

by Claire, 2 years ago

Eureka! Finally – after MONTHS and MONTHS of trying to perfect these Banana Egg Pancakes (gluten-free, dairy free and added sugar-free) – success! All thanks to a secret ingredient!

You’ll find that most recipes for this list only the ingredients of banana and egg – #eatclean right? Unfortunately, these two ingredients don’t stick together very well and you end up with a soggy mess in your pan and something that resembles scrambled eggs – it’s just heartbreaking and you yearn for a proper pancake!

But not anymore! With the help of our Guest Blogger Part-Time Veggie, I’ve finally managed to figure out what makes it work – wait for it… PEAS! Yes, peas!

I used Pea Flour (because I had it in the cupboard, but you could use Pea Protein for an even higher nutrition benefit!)

Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. I am a fan of the Phyto Pro Pea Protein Isolate from Faithful to Nature (no added sh*t!) – http://www.faithful-to-nature.co.za/Pea-Protein-Isolate-p-3420.html

Check out the recipe below! Enjoy and let me know how they turn out!

Happy eating!

 Prep time: 3mins | Cooking time: 10mins

Ingredients

1x Large Banana
1x Large Egg
1/2 cup Almond Milk
1/2 cup Pea Protein or Pea Flour
1 tsp Cinnamon (can be added to mixture or sprinkled over afterwards)
1 tsp Raw Organic Honey

Method:

Mix Banana, Egg and Almond Milk together – you can do this manually, but I use a food processor to get a smooth, silky batter
Add just enough Pea Protein/Pea Flour until you are happy with the texture – it should have a firm, “flap jack” bulky feel. Blend until smooth.
You can add the Cinnamon into the batter now, or sprinkle on top as a garnish afterwards.
Heat up a frying pan using a tsp of Coconut Oil – it’s important to use Coconut Oil, as it has a low melting point, so it prevents the banana from burning before the egg is cooked.
Spoon about 2x TBS into the pan to make a flap-jack shape. Cook until golden brown on each side.
Keep in the microwave covered with a towel until ready to serve all. They don’t keep very well, so eat immediately!
Sprinkle Cinnamon on top, garnish with a drizzle of honey and ta dah – a #eatclean breakfast!

Banana Egg Pancakes

Ingredients

Method:

Share

Recent recipes

Sugar Free Chocolate Granola

Chickpea, Butternut & Coconut Cream Curry (Slow-Release Carb & Plant Based!)

Wheat, Dairy and Sugar Free Banana Pancakes!

Halloumi Salad | PLANT BASED & LOW CARB

Rich and hearty lentil stew

How can the "full circle" approach to wellness help you find balance?