My kids are early risers. And you would think that by the way they act when they wake up we never feed them. My son often greets my husband and I in our bed in the early morning with his breakfast picks. Thankfully he has learned to navigate pretty well though the kitchen with the step stool he received from his Nona. He will open the fridge and get out a cup of milk we have there waiting for him and its also pretty typical for him to pick out fruit or nuts he finds in the pantry. As always, I’m happy he brings it to us in bed so we can share a little “breakfast in bed” together as a family. As hard as it is sometimes waking up at these early hours, I truly enjoy these sweet memories we are making.
This was one morning we had fun in the kitchen making a pancake stack filled with berry goodness!
This pancake recipe is simple. You can make it as complex as you want it. All you do is combine equal parts egg and banana. So for our family, I used 5 bananas, 5 eggs and 1 tsp of cinnamon. If I were to make this for myself, I would just use one banana, one egg, and a few dashes of cinnamon. Super simple, right?
It’s also super forgiving if you want to be creative and add something to the batch as well. I like to add in almond butter for the extra protein and I think the flavor is brilliant with the raspberry syrup! I simply swirl it in as the pancakes are on the pan. You can do this with fun toppings too, such as pecans, chocolate chips, etc.
What you’ll need: (serves 4)
For the Pancakes:
5 Bananas
5 Eggs
1 tsp Cinnamon
1/4 cup Almond Butter (optional)
Coconut oil for greasing pan
For the Sauce:
6oz container of raspberries
1/4 pure maple syrup
How to make:
-Scoop out 1 tbsp of coconut oil onto medium heat pan and allow it to melt. (Re-grease pan between each batch)
-Mash bananas into bowl until there are just fine chunks. Stir in eggs and cinnamon.
-Poor batter onto pan whichever size of pancake you’d like.
*I personally have found the smaller ones are more manageable to flip.
-If you wanted to add in the almond butter swirl do it now. I use two spoons. One to use for scooping the almond butter out of the jar scooping onto the pancakes and another spoon for swirling it in.
-At this point you’re probably ready to flip your pancakes.
*I have found you can keep them warm in your oven if you set it to 250°F as you’re cooking the rest of the pancakes without over cooking them or drying them out.
For the sauce:
-Take about 2/3 of the berries and add them to the frying pan, greased with coconut oil on medium-high heat. -Use a masher to break down the berries, add in the remaining berries and stir in.
-Add in Maple Syrup and allow it to thicken while stirring occasionally.
-You’ll know it’s done when you can take your spatula to spread the sauce and it takes a while for the sauce to come back to the center. (About 3-4 minutes.)
-Pour syrup over Pancakes and Enjoy!
