Banana Egg Pancakes
Submitted by: Sarah Harper, Investigator, Office of Chief Trial Counsel 1 banana or medium-size sweet potato 2 eggs 1 tablespoon almond flour or coconut flour Splash of milk or nut milk 1 teaspoon vanilla or almond extract Optional 1 tablespoon chia seeds or flax (adds a nice nuttiness) (all measurements are approximate, helpful… I know!) Mash everything together. The consistency should be similar to regular pancake batter—not too dry but not too wet. Cook over low heat using butter, coconut oil, etc. Cover the pan. Flip once the top side seems to have started to solidify. Serve with maple syrup or my favorite: jam and almond butter in between each layer. Enjoy!