Friends, I have officially created the most delicious recipe ever.
As in, brunch will never be the same.
Introducing my Specific Carbohydrate Diet friendly MINI BANANA CUSTARD PANCAKES!
Thinly sliced banana coins, coated in banana pancake batter, and cooked to golden brown perfection.
Now let me clarify, there is no actual custard in these pancakes, HOWEVER, when cooked, the banana coins literally melt, creating this creamy, gooey, absolutely divine, center that melts in your mouth.
And with a drizzle of honey: these little pancake bites are out of this world, truly.
And it’s outrageous that they’re actually healthy and good for you!
They’re gluten free, grain free, dairy free, Specific Carb Diet friendly, and Paleo!
Here’s What You Need: (Serves 2)
Cook time: 25 minutes
1 ripe banana with brown spots, sliced into the thinnest coins you can make (use a paring knife)
Pancake batter:
1 ripe banana with brown spots
5 dates, pitted
2 eggs
2-3 Tbsp raw, unfiltered honey
1 Tbsp EVOO
1/4 cup dried coconut (unsweetened and unsulfured)
1/2 cup almond flour
1 Tbsp almond butter
1 Tbsp cinnamon
Strong dash of sea salt
Toppings:
Fresh blueberries — or any berries
Raw, unfiltered honey
Grain-free granola
Tools:
Food processor
Large, nonstick skillet
Fork
Two small spatulas to flip
Paring knife
Directions:
1. Into the food processor, add your dates, cinnamon, salt and coconut. Blitz until they resemble sand. Then add your banana, eggs, EVOO, honey, almond butter and almond flour. Process until it forms a thick, smooth batter with no lumps.
2. Using a paring knife, slice your banana into coins — as thin a possible. (The thinner they are, the easier it is for the pancakes to cook all the way through. Set aside.
3. Transfer your pancake batter into a bowl.
4. ** Preheat your nonstick skillet over medium heat.**
5. Put several banana coins into the bowl with the batter, and flip them several times to fully coat them with the batter.
6. Add about 1-2 Tbsp EVOO to the preheated pan. Add your batter-coated banana coins one-at-a-time to the pan. Let them cook about 1.5 – 2 minutes per side, until golden brown and little bubbles start to form around the edges.
7. Using two small silicone spatulas, flip each banana coin, and let cook for another 1.5 – 2 minutes.
8. Remove from the pan and set aside. You will need to do several batches. ALSO – this batter can make 2-3 sliced bananas – worth of coins. We only made one banana worth of coins, and then made regular pancakes with the remaining batter (it made 6 extra silver dollar pancakes). But if you’re making this for a crowd, you can make up to 3 bananas-worth of coins!
9. Serve warm, topped with fresh berries and a drizzle of honey!
OH MY GOSH, this is my absolute new favorite food.
I’m telling you — the way the banana coins melt and become like custard when you’re cooking is truly something Heavenly.
I paired these with some scrambled eggs with kale, and let me tell ya – that brunch will go down as THE best brunch we’ve had yet in married life.
This is such a fun recipe to make in the kitchen together too.
And did I mention it’s a healthy recipe that kids will gobble up too?
They’ve protein, fiber, potassium, iron, Vitamin C, healthy fats and no refined sugar?!
And they’re absolutely delicious.
I think we’ve officially started a new after-church brunch tradition at our home!
Until tomorrow!
xoxo Caralyn