mini-pancakes

We’ve-Gone-Bananas Postpartum Mini-Pancakes

This recipe is a super way to get some extra protein in with the nut butter, and they’re tasty too. I like to add flaxseed to the mix for extra fiber or blueberries for some color–totally optional!

Preheat frying pan or griddle on stovetop. Coat the inside of the pan with 1-2Tbsp coconut oil to cook the pancakes in.

Prep time: 15 min. Cooking time: 5 min Total time: 20 min

INGREDIENTS:

Pancake batter of choice (vegan, gluten-free, whole wheat, etc.) I like to use Pamela’s Gluten Free mix in a pinch, 2-3 medium bananas, 2 Tbsp nut butter of choice (peanut butter or almond butter are my favs).

Instructions:

  • Start by making your pancake batter of choice. I add ground flax seed with this step (1-2 Tbsp). Set aside
  • Slice banana into thick slices
  • Place a healthy dollop of nut butter of choice on each slice of banana
  • Place nut butter covered banana slices in the pancake batter one at a time and use a fork to cover the slice in batter. Don’t stir the batter again or it will damage the banana slices
  • Heat oil in frying pan/griddle over medium heat. Gently scoop banana slice and batter onto pan, trying to keep the bananas nut butter side up. Cook pancakes 3 minutes on 1 side and another 1-2 on the other until the pancake starts to bubble and turn golden brown
  • Serve immediately. I don’t use syrup, but you could if were so inclined. You could sprinkle the top of the pancake with coconut sugar. My favorite way to garnish these is with a dollop of coconut cream and a handful of blueberries! Yum!!
  • Can be stored in an airtight container for up to 3 days

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