I have this distinct memory of eating banana macadamia-nut pancakes on a rainy Seattle morning when I was growing up. They were fluffy and perfect, and probably doused in syrup. While I still love a breakfast on the sweet side, I don't love the idea of having to carry on with my day feeling like a pile of pancakes.
Which is why I was so excited to see nutritionist, health coach and author of the new The Simply Real Health Cookbook Sarah Adler's take on this breakfast classic. Her two-ingredient pancakes are special enough to make on a slow morning at home, yet simple enough for a weekday breakfast. The best part is, with banana used as the base, you can get as crazy as you want with the toppings. Sarah recommends peanut or almond butter, seasonal fruit or a drizzle of maple syrup or honey, and I'm thinking that coconut whipped cream and fresh berries sings brunch in the spring. Check out Adler's website for more information on healthy eating made simple, and catch her at an upcoming cookbook signing party in your area.
- Sunday, March 22 - Fly Fitness Studio, Kirkland, 2-4 p.m.
- Tuesday, March 24 - Evolution Fresh, University Village 7-8 p.m.
- Wednesday, March 25 - Evolution Fresh, Bellevue Sqare 4-5 p.m.
- Saturday, March 28 - West Elm, 2-3 p.m.
- Tuesday, March 31 - Makers Space, Seattle, 7-9 p.m.
- 1 large ripe banana
- 2 organic cage-free eggs
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Add all ingredients to a blender and blend until smooth. Or, mash banana by hand, then add eggs, baking powder and cinnamon to a bowl and mix well.
- Transfer mixture to a measuring cup with a spout for easy pouring.
- Heat a bit of butter or coconut oil on a griddle or cast iron skillet on medium-high heat.
- Once warm, pour batter as you would with normal pancakes, flipping halfway when slightly browned, approximately 4 minutes on each side.
COCONUT WHIPPED CREAM
Serve this chilled sweet topping on its own, with fresh berries or other seasonal fruit, on top of the Apple Cinnamon Morning Quinoa, or the Two Ingredient Pancakes. Divine over chocolate desserts and the Seasonal Fruit Crumble too! Use regular coconut milk in this recipe, not the light version.
- 1 can regular coconut milk
- 1 teaspoon vanilla extract - Coconut Whipped Cream
- Place a can of coconut milk upside down in the fridge for 2 hours. When ready to prepare, flip the can right side up and open, scooping only the thick part of the mixture into a blender.
- Leave the coconut water behind (and use it in other smoothies, coffee, or iced tea).
- Add 2 teaspoons vanilla to the blender, and blend on low speed for 1 minute or until fluffy in texture.