Almond Banana Pancakes

June 27, 2010

Banana’s are amazing considering I use them in roughly 90% of my recipes.

Here’s a little primer on banana’s (quote from Marks Daily Apple):

”Did you know that the banana plant is not a tree? It looks like a tree, acts like a tree, and smells like a tree, but it is actually the world’s largest herb! (Herbs are defined as seed-bearing plants without stems, which die down after flowering.) Everyone knows that potassium is found in abundance in the banana. But so are seeds! Yep, seeds are embedded inside this fruit in the wild. That’s why we humans prefer cultivated bananas. The banana has had a rather political history: see banana republics.”

Moving on to the recipe:

Almond Banana Pancakes:


  • 2 Bananas
  • 1 Egg
  • 1 Tablespoon Almond Butter

Yet again, simplicity. I also add cinnamon and vanilla occasionally.


  • Combine all ingredients together (Blender or mash and mix. The latter is a bit thicker)
  • Pour onto hot stove in smaller-than-normal pancake shapes (otherwise flipping will be a bitch)
  • Cook until you can flip it (usually, bubbles on the top of the pancake will be present when it’s flippable)
  • Flip over and continue cooking for a couple minutes. Use your judgment for when you need to remove them

Pro-tip: Medium-Low heat if you have the patience. The pancakes cook much smoother but obviously it takes longer.

It’s too early for humor #11:30AM


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