Anyone who is required to eat a grain-free and/or dairy-free diet, can tell you it’s the breakfast item they miss most of all.
We did a whole foods cleanse in January, and it took all my willpower to stay away from some of my favorite breakfast dishes.
1 large ripe bananas
1 large egg
1 teaspoon of any nut butter
Coconut oil for frying
Preheat a non-stick skillet over medium heat.
Place the bananas, eggs, nut butter, and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable.
Brush the skillet lightly with coconut oil. Pour in a 3-inch circle of batter. Shake the skillet gently to spread the batter into a 4-inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
Flip gently with a flexible spatula, and continue cooking another 2-4 minutes.