With simple, healthy and unprocessed meals in mind, I’ve included my favorite pancake recipe below. I’ve made these pancakes for friends on various occasions. And, while I personally enjoy them with a small amount of Grade B (dark amber) maple syrup drizzled on top, one friend has told me that they’re “so good they don’t need anything!” You can be the judge of that.
Makes: 7 or 8 small pancakes
Preparation Time: 5 minutes
Total Cook Time: 15 minutes
- 1 cup raw macadamia nuts or 2 tbsp. macadamia nut butter
- 1 egg
- 1 very ripe small banana
- Coconut oil (for pan)
- Food processor
Pour cup of macadamia nuts into food processor and process until the nuts turn into a smooth butter. This should take no more than 2 minutes.
If you already have macadamia nut butter, you can skip this step. Peel banana and mash with fork. Mix 2 tablespoons of macadamia nut butter with banana and add egg. Grease pan with coconut oil and heat to medium-high heat. Pour large spoonful of batter into pan and let cook for 30 seconds to 1 minute. Observe the edges for a good indicator of when to flip. Once you flip, let other side cook for another 30-45 seconds. You can drizzle them with honey or maple syrup or eat as is. They’re so good that you don’t need any toppings. For variation, you can replace macadamias with nut of choice or add fresh blueberries to the batter.