Ditch the usual, mundane breakfast and enjoy a stack of these 3 ingredient, easy to make, healthy paleo pancakes. You won’t believe how something so simple can taste so good and pretty soon you’ll join this new diet cult I’m trying to start called the #24hourpancakediet. They are the perfect combination of overripe bananas, almond flour, and eggs to make a delicious healthy breakfast that you will absolutely love.
I gotta start this post by saying, can you believe my new banner?! I reached out to Georgie from init4thelongrun a couple weeks ago to for a banner for my site and I had no idea that my jumbled dream of a logo would come out quite like this. Georgie was so patient with me and took all of my crazy thoughts and turned them into something that is so me and I couldn’t be more pleased.
In other things I’m super pleased about, I’m taking a personal day tomorrow, which means no working for me, sleeping in (a little), and diving batch of these pancakes when I finally get around to waking up.
I need a rest day and a pampered breakfast especially since I’ve worked my butt off in terms of running this week. I haven’t given y’all a training update so why not just throw that in with a recipe?! Conventional, right?
Sunday: I was sick all last week so I got my long run done a little later in the week. 10 miles on Sunday, a lot of which was on the trails and jumping over more trees than I can count like the one pictured below.
Monday: 6 miles with Fleet Feet
Tuesday: I started with a new run group at Lululemon that just started to train for Race 13.1 Memphis. Tuesday is usually my rest day, but I enjoyed the 5 hilly miles with some fun people.
Wednesday: I was going to take Wednesday off, but my friend Rosie came over for a short 3-mile run followed by wine, chatting, and dinner.
Thursday: Last night I met the Fleet Feet crew for our Thursday night track work. We warmed up 1.25 miles, did 4×1200’s with 400m jog recover in between and then 8x 100m strides with 100m recovery and a 1.25 mile cool down. It was definitely a tough workout, but it felt good to work that hard again.
Friday: There’s no way I can take the day off today because it’s going to be beautiful and I can’t not run when I have a full free day to do whatever I want. I’ll probably do something around 5-6 miles.
Saturday: I hope to do the Fleet Feet long run at 7am, but my parents are coming in town, which means there’s no telling how much wine I’ll have had the night before.
Back to the recipe! You’ve probably picked up by now that I live with my sister and her husband. That could be a whole blog post in itself, but I will say it’s really fun and not weird at all. But I do feel bad for them when they eat the same meal for weeks on end while I test and try a thousand different versions to get the perfect recipe. I joke about a #24hourpancakediet, but our household has been doing that times like 14.
You’d think in a recipe that has so few ingredients, there’d be one set way to do it and I know there are a lot of versions out there. But like with all of my recipes, I like to create (content) before I consume (content) so it’s completely original to myself and with that there’s obviously going to be a lot of trial and errors. That’s half the fun though (the second half of the fun involved eating) because it’s very rare that 100% pleased with my recipe on the first try.
The batch is perfect for 2-3 people so just double or triple it if you have a larger group. All you need is some sort of blender or food processor to make sure the banana is more of a creamy soup consistency and a good nonstick pan or griddle.
- ½ c + 1 tbsp almond flour
- 1 egg
- 2 large over ripe bananas
- Process the bananas for at least 30 seconds into a soup consistency using a blender or food processor
- Transfer to a bowl and add your other two ingredients
- Stir very well
- Heat a non stick pan or griddle over low to medium heat for two minutes
- You can add a tsp coconut oil or ghee depending on the non stick quality of the pan
- Pour about 2 tbsp of batter for each pancake
- Allow them to sit on each side for about 3 minutes or until you see bubbles near the middle
- Serve with almond butter, coconut whip, coconut flakes, nuts, honey, pure maple syrup, fruit, or all of the above!
If you had the day off today what would you do?
How many times do you usually make a recipe before you post it?
What’s your favorite thing to eat for breakfast every morning or on special occasions?