Growing up in South Africa, pancakes – called by their English name – crumpets, were a weekend a teatime treat. Served with butter and thick syrup, they never had a place at the breakfast table.
Fast forward to moving to New York, Frank and I first encountered pancakes for breakfast when they arrived as part of a breakfast order that included eggs and fruit, all on the same plate. We had honestly never seen anything like it and it really wasn’t at all appealing.
Over time however, we got used to the idea of pancakes for breakfast, however with a healthy makeover . Here is one of our favorite recipes created by Tricia Williams and an easy healthy treat for kids to make on Mother’s Day.
- 2 eggs
- 2 bananas, mashed
- 2 tablespoons almond butter
- 1 tablespoon coconut flour
- ½ teaspoon cinnamon
- Pinch of salt
- 1 teaspoon grass-fed butter
- Mix the eggs, bananas, almond butter, coconut flour, cinnamon and salt in a medium bowl until thoroughly combined.
- Melt grass-fed butter in a cast iron skillet over medium heat.
- Spoon a tablespoon of batter on to pan to make a pancake.
- Cook for 2 minutes on each side or until golden brown.