Pacakes with Seeds and Fruit
I keep going back to my TRIED-AND-TRUE recipe and making two/three ingredient pancakes and modifying the recipe.
Today I used:
Three Eggs from Papas Garden
Three RIPE bananas
1 TBSP cinnamon
2 TBSP Coconut oil (to coat the pan when cooking)
NOTE ... Eggs to Bananas Ratio is 1 to 1
I topped the dish with:
1/4 cup Hemp Seeds from InterstateB8
1/4 cup pumpkin seeds (shelled/raw)
1 cup organic raspberries
Optional:
Add a drizzle of honey or SunButter
Add nuts
Instructions:
Mash the bananas, add the egg, and stir to combine
Add cinnamon (or vanilla or maple or almond - you pick the flavor) and combine
Let rest 5 minutes
Warm the pan and add part of the oil (cook on low to medium heat)
Add the pancakes
Flip when the edges are sturdy enough to support the flip ... 2-4 minutes per side
Today I used:
Three Eggs from Papas Garden
Three RIPE bananas
1 TBSP cinnamon
2 TBSP Coconut oil (to coat the pan when cooking)
NOTE ... Eggs to Bananas Ratio is 1 to 1
I topped the dish with:
1/4 cup Hemp Seeds from InterstateB8
1/4 cup pumpkin seeds (shelled/raw)
1 cup organic raspberries
Optional:
Add a drizzle of honey or SunButter
Add nuts
Instructions:
Mash the bananas, add the egg, and stir to combine
Add cinnamon (or vanilla or maple or almond - you pick the flavor) and combine
Let rest 5 minutes
Warm the pan and add part of the oil (cook on low to medium heat)
Add the pancakes
Flip when the edges are sturdy enough to support the flip ... 2-4 minutes per side
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