Earlier this week I posted about Egg and Banana Pancakes. It’s a simple recipe with only eggs and bananas. Since that post, I bought some almond meal/flour to add to the eggs and bananas. This evening I tried it.
- 2 eggs
- 1 banana
- 2 Tbsp. Coconut Oil
- 3/4 cup almond meal/flour
- almond extract (to taste)
Mash eggs and banana with a fork. Add almond meal/flour and mix well. Add almond extract. Add Coconut Oil to griddle. Fill a ladle halfway for each pancake (makes 4-5).
The pancakes looked golden and fluffy and bubbled up while cooking like they usually do the normal way. The first pancakes without the almond meal/flour tasted great. The ones with the almond meal/flour had a wonderful flavor but were a bit on the mealy side. Mealy, or grainy, like almonds are. That’s the second part of this almond, egg, and banana pancake story. What happened before I decided to try it out was a disaster in the kitchen with soup. How can you go wrong cooking soup? I’ll tell you how. Heat it up on the stove and forget that you have it on high. Carry on a conversation on your cellphone so that you get distracted. That’s how. I cooked the soup yesterday and was heating some on the stove. My husband called, but the noise I was making putting soup in the pot was making it difficult for him to hear me. I set the pot on the stove and walked out of the kitchen. A few minutes went by (not sure how many, but enough to cause smoke in the kitchen and charcoal-cooked soup. Somehow, soup didn’t seem very appetizing to me after that. The almond egg and banana pancakes didn’t taste too bad after all.