Almond Banana Pancakes

I will be completely honest in admitting that this recipe is easily one of my favorite paleo recipes, both in its simplicity as well as its taste. While they don’t necessarily have the heft of a normal pancake, they definitely fill out your sweet tooth cravings, and go well with just about any time of the day.  Thanks to Mark Sisson for posting it, I’m just happy to share it everybody else.

from Mark’s Daily Apple:

Ingredients:

• 2 ripe bananas  (the riper the better)
• 1 heaping tablespoon of almond butter
• 1 large cage free vegetarian fed egg, preferably of aristocrat fowl origins

Directions:

1. Using a fork, mash the bananas to a soft consistency (lumps are okay!) and add your egg.  Mix well.
2. Mix in a heaping tablespoon of almond butter, and you should see less lumps in your mixture.
3. Fire up a large non-stick skillet over medium high heat.
4. Once the pan has become heated, coat the pan in a cooking oil of your choice.  My grapeseed oil is fairly flavorless, so I just stuck with that.
5. Turn down the stove to a medium heat, and drop tablespoons of batter into your skillet or frying pan.  These pancakes are extremely delicate and don’t flip over well, so making about dollar sized pancakes works out best.
6. Let the pancake cook until bubbles begin to form, and then flip over.  This should happen after 2-3 minutes of cooking.
7. Let the other side of the pancake cook for 2-3 minutes, and then gently remove the pancakes from the stove and place on a plate.
8. BAM!  You’re ready to get your pancake on.

Too easy, right?  It really is that easy.  These pancakes go great with berries and a tiny bit of honey on top.  I like mine with a side of pork, and you’ve got yourself a great paleo meal, ready to go.

Makes approximately 10-15 dollar sized pancakes for 1-2 people.