I was thinking back to a period of time when my usual breakfast was toast spread with peanut butter topped with sliced bananas. Easy, quick, and delicious. I was a young professional eager to get my day going and needed something quite substantial to nourish me. Fast forward a few years after marriage and two children, it was still a popular breakfast.
These days I typically have smoothies for breakfast; however, I was hankering for a bread-type meal without the bread; I wanted to create a gluten-free recipe that includes peanut butter and banana. If you search for "banana and egg pancakes" you'll get various recipes. I experimented a bit and developed this one, using the base of eggs and bananas. If you like the combination of peanut butter and banana like I do then I am sure you'll like this recipe. Yes, it's gluten-free.
What you want to do is buy organic peanut butter. Peanuts are susceptible to mold so most often they are sprayed. You also want to read the ingredients; there should be only two: organic peanuts, and sea salt.
The sauce for the pancakes includes coconut milk, more peanut butter, and raw honey. The Thai basil and bee pollen take the nutritional value to a whole new level. I feel, all in all, the pancakes and sauce give a tropical-like taste. Bee pollen contains a wealth of nutrition that supports immunity and overall health. Just be careful with bee pollen if you or any of your family are allergic to bees. Talk to your local bee beekeeper or supplier about how to first consume. It is wise to begin slowly in order to build a tolerance for it, even if you're not allergic to bees. I use it almost daily in my smoothies to help keep my immune system strong.
As I write it's #PancakeDay so consider it your meal for anytime today, even supper! Never mind today, why not any time of the year too? Just keep the staples like eggs, bananas, peanut butter and coconut milk on hand to immediately whip up a meal to satisfy the family schedule and your stomach too.
While I still enjoy peanut butter and bananas on toast this is now my favorite gluten-free way to get the taste, now part of my food story.
Do you eat pancakes, and if so, what kind? Perhaps you may want to give this one a try. What's #urfoodstory?
- Coconut oil
- 1 medium ripe banana
- 2 local eggs
- 1 tbsp organic peanut butter
- ¼ cup organic coconut milk
- 1 tsp organic peanut butter
- ½ tsp local raw honey
- Toppings (optional)
- 1 tsp local Thai basil, finely chopped
- Sprinkle of local bee pollen
- Mash banana. Add eggs that have been beaten with a fork. With the fork, blend the banana and eggs together then add the peanut butter. Note: the mix does not have to be smooth. Set aside.
- Heat coconut oil in frying pan. Ladle approximately ¼ cup of mixture into the pan for each pancake. The idea is not to make them too big for ease of flipping.
- After cooking for about 3 minutes, flip to cook for another 2 minutes. Stack on top of other as they are finished.
- While pancakes are cooking make the sauce by mixing together well, the coconut milk, peanut butter, and honey.
- When all pancakes are done, drizzle the sauce over top and if using, add the Thai basil along with the bee pollen. Eat immediately.