Pre-empting the need for a hearty breakfast tomorrow after what is statistically ‘the most miserable day of the year’ today…
This will cheer you up!
2 ripe, squishy, nearly black bananas
2 heaped tsp almond butter
small pinch salt
Break the bananas into pieces and put in the food processor, whizz up until smooth. Add the eggs, almond butter, cinnamon and salt and whizz again until you have batter.
If you have a good non-stick frying pan, you shouldn’t even need oil or just a smidge; if your pan ain’t great, put a dollop of coconut oil or olive oil in. Get the pan nice and hot before you start but not so hot it’s smoking. Then spoon or pour in enough batter to make a scotch-pancake sized, er, pancake. Tilt the pan a bit to make sure it’s spread out nicely. When you start seeing the top bubble (so it looks a bit like a crumpet) get your spatula underneath and flip it over (the top will still be gooey at this point). Let the other side cook for just 30 seconds or so, then flip onto a warm plate. You can probably do two or three at a time (I do, and my multitasking isn’t great!)
Toppings – anything goes! I love blueberries, with or without a bit of coconut cream for a nice easy option. My luxury version is quartered nectarines, cooked in a bit of coconut oil with some mixed spice and sprinkled with chopped mint and crushed walnuts…mmm…
Or of course there’s always the good ol’ banana and melted dark chocolate version!