Can’t you see that it’s just raining? Ain’t no need to go outside . . . My fellow Jack Johnson fans are grinning right now. More often than not I’m grooving to his mellow tunes while making messes in the RHR (Real Healthy Recipes) kitchen. If you aren’t familiar with the catchy song “Banana Pancakes,” then look it up or, better yet, put it on while you whip up a batch of these tender, delicious, grain-free pancakes. Pretend like it’s the weekend now . . .
Note: To make your pancakes fluffier, place a glass lid over them as they cook. Don’t ask me why! It’s a combination of heat, baking soda, and magic. This trick takes a little more time, since you’ll need to cook each pancake individually, but it really increases the fluffiness factor!
1 Banana, mashed
2 eggs
¼ cup coconut palm sugar
1 tablespoon vanilla extract
¼ teaspoon almond extract
1½ cups blanched almond meal
½ teaspoon baking soda
½ teaspoon sea salt
coconut oil
Preheat your pancake griddle or large skillet over medium-high heat.
Combine the banana, eggs, coconut palm sugar, vanilla extract, and almond extract in a food processor. Blend until smooth.
In a medium bowl, combine the almond flour, baking soda, and sea salt. (Or don’t. If you need pancakes lickety-split, then skip this step and settle for a few possible lumps. I won’t judge.) Add the dry ingredients to the food processor and pulse until smooth. Let the batter sit for 10–15 minutes, if you can muster the patience. This will help your pancakes bind together.
Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a 1⁄4 cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with fresh fruit, pure maple syrup, and your favorite tunes. Enjoy!
Calories: 274
Fat: 20g
Carbohydrates: 15g
Sodium: 424mg
Fiber: 6g
Protein: 11g
Sugar: 5g