Our grandson Liam calls me “Tanana,” which just melts me. Liam loves these delicious pancakes, so they are dedicated to him.
We recommend skipping the maple syrup for this recipe. The banana and strawberry make it sweet enough.
SERVES 2 (8 TO 10 SMALL PANCAKES)
INGREDIENTS:
½ cup fresh strawberries, stems removed
3 eggs
1 banana
1 teaspoon almond butter
½ teaspoon baking powder
1 teaspoon arrowroot
OPTIONAL INGREDIENTS:
1 teaspoon coconut oil
2 tablespoons flaxseed meal
PREPARATION:
1. In advance, blend strawberries in a high-powered blender until mixture is a saucelike consistency. Place sauce in a small serving bowl and set aside.
2. Place all other ingredients in a blender and blend on medium speed for 30 seconds or until mixture is thoroughly blended. Instead of using a blender, you may place ingredients in a bowl and use an immersion blender.
3. Heat a ceramic nonstick pan or griddle or spray with a light coat of coconut oil cooking spray.
4. Ladle small circles of batter onto the heated pan, about 3 inches in diameter (about the size of an average can top). If you make them too large, they will burn and be difficult to turn. Watch closely, as they cook quickly—usually about 30 to 45 seconds per side.
5. Plate pancakes, and spoon a small amount of strawberry sauce over the top.
NOTE: Swap strawberries with your favorite berry or seasonal fruit.
NUTRITIONAL INFORMATION PER SERVING: 185.2 calories, 11.0g protein, 15.4g carbohydrates, 3.4g fiber, 7.7g sugar, 9.6g fat, 2.6g saturated fat, 279.0mg cholesterol, 229.7mg sodium