The list of things I love about summer is long (heirloom tomatoes! beach! grilling! warmth! sun!) . Not on that list until now: bananas ripening to spotty brown and then black before I can even put some almond butter on ’em. Here’s a good use for those overzealous bananas: smash them up, add some protein and spices, and turn them into pancakes.
Banana Cinnamon Pancakes
- 3-4 overripe bananas
- 2 scoops vanilla egg protein powder (whey protein works fine, too)
- 4 eggs, whisked
- ¼ c almond flour (Honeyville Farms is my favorite)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup flaked coconut (optional)
- Coconut oil, for frying
- In a large bowl, mash the bananas with a fork or pastry cutter. Add eggs, vanilla, cinnamon, and coconut (if using). Add almond flour and protein powder and stir to combine.
- Heat 1 tsp coconut oil in a cast iron skillet. Ladle batter into skillet to form the pancakes – it’s a bit thinner than regular pancakes, so it will spread and cook quickly.
- Once you see bubbles popping on the top side, give those pancakes a flip and cook until brown.
You can eat these plain or with whatever toppings you’d like. Some of my favorites are: blackberries or any fruit in season, drizzle of honey, or grassfed butter and cinnamon. Another delicious option is to put frozen berries in a saucepan with a little water and cook down until they become a syrupy compote to serve on top.