So this unique combination of avocado and banana has been on my mind lately. Just a small addition of cocoa powder will transfer these few ingredients into a healthy and simple chocolate pudding. The only thing is I’m not supposed to have chocolate anymore, of any kind. Yes…very depressing.
But as I was scrolling through my instagram feed this morning I found a post about banana nut cookies with an avocado/banana base. This coincidence stopped me in my tracks and I decided to test them out right away. The result was a light and airy cake that matches perfectly with a dab of butter and a drizzle of honey on top.
Banana Nut Pancakes
Preheat oven to 275
- 2 bananas; mashed
- 1/2 avocado; mashed
- 1/3-1/4 cup of honey
- 1 TBS vanilla bean paste
- 2/3 cup gluten free flour
- 1/4 cup pecans; chopped
- 2 1/2 tsp baking soda
- 1/2 tsp cinnamon
1. Mix the wet ingredients.
2. Mix the dry ingredients, and add to the wet.
3. Fold in the pecans.
4. Spoon the batter onto a parchment paper covered baking sheet and bake for 7-10 minutes.
5. Remove from the oven and let sit for 2-3 minutes. Top with a slab of butter and drizzle of honey.
Protein pancakes have been around the block for a while now. I’m not too sure why I was so timid to jump on the bandwagon, but I’ve made my leap and I’m whipping up these pancake recipes left and right. I started out with a basic recipe, finding the right combination of ingredients that produce a quality pancake. I wanted the flavors to stand out, the recipe to be simple, and the pancake to have a decent amount of protein.
I’m constantly playing around with different ingredients and a variety of flavors. Such subtle changes can produce a completely unique pancake to keep you entertained each day of the week. Perhaps my next project will be to create a menu and recipe for a different pancake/waffle every day. How would these flavor profiles sound? Salted maple bacon, pear ginger, spiced chai, espresso, spicy coconut mango, and maybe a chocolate lovers (chocolate waffle dipped in chocolate/coconut sauce.). They’re all just ideas, and I’m hoping it won’t be too hard to find some guinea pigs to taste the recipes.
To be honest, I’m not a pancake kind of girl. I like a crispy, slightly crunchy, moist bite of a waffle. I want to be able to dig my teeth into the surface of the crust and feel a mix of textures. Pancakes seem too flat and soft for my palate. However, I’m not trying to exclude any of you pancake lovers out there. These recipes are easily interchangeable. Cook your flapjacks on a skillet if you prefer more of a soft, smooth texture. If you’re looking for something with a little more crunch, ladle your batter over a waffle maker. Either way, your taste buds should be happy and your belly full.
(Servings: 2 pancakes/waffles)
- 3 tablespoons coconut flour
- 1 whole egg + 2 whites
- 1-2 tablespoons almond milk
- 1/2 scoop protein powder (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon flax
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- pinch of sea salt
Mix all ingredients together and cook with your prefered method. Ideas for toppings: almond butter, maple syrup, Walden Farms syrup, roasted pecans/cashews, fresh berries, coconut butter, sea salt, chocolate shavings, banana slices, bacon, coconut shavings and mango… Be creative with your ingredients and see what you can come up with. You really can’t go wrong when it comes to toppings.