An easy recipe to try at home with your “aged” bananas and a few simple ingredients!

Happy weekend, friends, followers and first time blog visitors! 🙂 I know this isn’t a typical week/weekend for many of us as the world battles the COVID-19 pandemic. It’s hard to know what to do during this time – I crave the feelings of productivity I get from being able to work at my job full time remotely, do a million cleaning tasks that were kicked to the side, and pick up old hobbies/projects along the way. However, I am trying to remind myself each and every day to take time away from some of these tasks and check-in with myself. Have I meditated? Exercised? Eaten well? BREATHED for a second? And I find that cooking is something that grounds me in the middle of all these feelings – I feel present and in-tune with my body cooking nourishing meals, but also productive for completing a small “task”. This recipe is not in any way complicated- if you search the web you will likely find many versions of something similar. But, this is the perfect balance I have found experimenting in my kitchen today and I wanted to share it with you all. Transform those slightly browned bananas and nourish your body with something good! Happy pancake making!

Makes 1 Serving

Recipe by © Alysha Melnyk 2020

The Kitchenologist©

@alyshamelnyk

Kitchen Tools:

Sauté Pan

Measuring Spoons

Spatula

Mixing Bowl

Ingredients:

1 Ripe Banana

2 Large Eggs

2 Tablespoons Almond “Flour” (*You can try this recipe with other “flours” too or real flour)

Olive Oil

Cinnamon or Cinnamon/Sugar Blend

Fresh Fruit

Powdered Sugar

Maple Syrup

Instructions:

1. First, heat your sauté pan on medium heat with a teaspoon of olive oil drizzled across it until warm (this will help to brown and crisp the pancakes).
2. While your pan is heating, peel and break the banana apart into pieces and place these in your mixing bowl.
3. Use a fork to mash the banana, and then add the eggs and mix.
4. After that, add your almond flour and mix until blended. (*You can use a fork for all the mixing, it works just fine.)
5. I recommended pouring ~3 tablespoons of your pancake mix per 1 pancake. Depending how large your pan is, you may cook one or multiple pancakes at a time.
6. After pouring, sprinkle the top of these with a light layer of cinnamon/cinnamon sugar blend if desired.
7. Wait for the edges to set and bubbles to start popping through before gently flipping the pancake. These pancakes are delicate and crepe like since the base is bananas/egg.
8. Add a little bit of olive oil in between cooking pancakes as needed.
9. Once all pancakes are made, top with your favorite additions: fresh fruit, syrup and powdered sugar are all great options.
10. Enjoy! 🙂