pancakes cook up light, flavorful and slightly creamy, and with 9.5 grams of protein
per serving, they’ll keep you full for hours. Drizzle them with a bit of honey or
agave nectar for a sweet taste if necessary, but remember to watch your sugar
intake—especially for breakfast.
Ingredients:
4 ripe bananas
4 large, cage free, organic eggs
1/2 cup nut butter
2 teaspoons butter or olive oil
Freshly ground black pepper, to taste
Directions:
Place the bananas in a large bowl and mash them with a fork until smooth.
Beat the eggs in a separate bowl until frothy. Add them to the bananas.
Add the nut butter and mix well until creamy and smooth. Season with freshly
ground black pepper to taste.
Heat the butter or olive oil in a skillet or on a griddle. Pour 1/4 cup pancake
batter for each pancake onto the griddle or skillet. Cook pancakes for 2 minutes
and then flip with a spatula. Cook an additional 2 minutes, or until the pancakes
are golden brown.
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