“Like waking up too early
Maybe we can sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now”
Let’s all agree on something. Jack Johnson is hot. Sadly, this recipe for banana pancakes will not bring him into your kitchen. BUT it will leave you plenty of time to fire up some of his music, and perhaps a video of him on youtube. And you will say, DANG I want to feel like a hot groovy surfer too. Or, DANG I want a hot groovy surfer to make me banana pancakes on a rainy day.
The best part about this recipe is its simplicity. 3 ingredients, and no measuring at all. Oh yeah baby. We’re talking weekend.
The original recipe calls for almond butter, which really is excellent, but my Cali sister informs me that using almonds is not cool with the drought. You can use any nut butter. I also tried peanut butter and tahini, and much preferred the tahini to the peanut butter. So do what you must, but file this recipe in your head (along with some Jack Johnson videos) for the next time you need some really healthy pancakes and something to make you smile.
Banana Almond Butter Pancakes
Makes enough for 2 people who like each other
- 1 Tbsp Almond Butter (or good quality nut butter of choice)
- 1 ripe but not overripe banana
- 1 egg
dash of cinnamon or vanilla (optional), oil or butter for cooking
Stay with me here. There are some pesky details. Mash all ingredients up and mix until smooth. Heat griddle, but don’t make it sizzling hot. Grease up the griddle or pan. I have the best luck with coconut oil but you can use butter or canola oil. Don’t skimp though.
Spoon batter on to griddle so you have roughly hockey puck diameter pancakes. They will be thin. Let them cook until you can romance a spatula underneath them all the way around. It takes some patience so make sure they have some integrity before you flip. Flip those babies and cook them a minute or so on the other side. Use your best pancake judgment on this.
Enjoy, as ever, with pure maple syrup. And some music.