Sundays in autumn are usually a kitchen, food prep day for me. I had a wonderful summer but am looking forward to the time of year that allows me to roast, toast, and broil!
After a long Sunday morning run and some home-time yoga, I was ready for a little breakfast treat. Pancakes have always been my favourite food. Growing up we celebrated holidays with either pancakes or waffles, topped with maple syrup, fruit, and moms special huckleberry sauce. This morning I was able to recreate my favourite meal and think back on some my fondest memories.
You can alter the following recipe to adapt to your own favourite flavours. I'm assuming some of you will be creating some pumpkin spice pancakes soon!
1 Tbsp grass fed butter
1 ripe mashed banana
2 Tbsp collagen powder
1 Tbsp almond flour
1 tsp cinnamon
Pre heat oven 150 F.
Pre heat a fry pan on medium heat (I used a small cast iron). If using cast iron, make sure you allow lots of time for the pan to get heat up. Heat a tsp of the butter in pan.
Mash the banana and whisk eggs in a separate bowl. Add the banana to eggs and mix thoroughly. Add the remaining ingredients (minus the butter) and mix until a batter forms. Depending on the size of your eggs you may need to add a bit more flour if batter is too runny.
Ladle a small amount of batter into pan and be patient. Allow the pancake to grab hold of its form, about 3 minutes, then flip. Once done, keep warm in oven. Add more butter to pan after each pancake to decrease any sticking.
I topped mine with plum butter, a little sprinkle of cinnamon and freshly grated nutmeg.
You may use 1/2 cup mashed yam, sweet potato, or squash of choice instead of banana.
Enjoy, and happy autumn.
"When you do something beautiful and nobody noticed, do not be sad. For the sun every morning is a beautiful spectacle and yet most of the audience still sleeps."