Sydney Badger, outdoor chef and educator from Taste and Balance, serves us up a delicious, healthy and easy Sunday (or anyday) Brunch recipe….
Before I learned this recipe, I honestly thought pancakes were gross. Between summer camp breakfasts, university cafeterias, and becoming an adult who is conscious of sugar, they became the type of treat saved for fresh blueberry season, and not much else.
Enter the banana-egg pancake.
Seriously, that’s all you need to make them. Bananas. Eggs.
What’s so revolutionary about a pancake with no added flour, sugar, etc. is that they make you feel good, with energy that lasts! Moving our bodies in the mountains requires real fuel, not a blood sugar roller coaster that has you hungry by 10am. Chef bonus, they are gluten free & dairy free.
These pancakes are particularly pleasurable when you take the toppings seriously. My preferred selection is a combo of tahini (more energy / protein / good fat / etc.) and maple syrup (because come on, we’re still eating pancakes). Other popular accessories include peanut butter, almond butter, yogurt or honey. See below for recipe.