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"two ingredient" banana and egg pancakes.

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  • #91
    I dont know if it makes a difference but I dont use over ripe bananas. maybe thats why mine work in the blender? overripe are softer so might make a thinner batter.
    I also make my pancakes small.. maybe 4" across? bigger might get messy to flip.
    Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

    http://primaldog.blogspot.co.uk/

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    • #92
      I've noticed that if you let the batter stand for a little bit before you start using it, (like 5-10 minutes maybe?) it is easier to work with. Also, I think a hotter pan helps. I made a pretty big batch, 6 eggs and 3 large bananas, and the first couple pancakes were thinner and harder to work with than the later ones.
      No disease that can be treated by diet should be treated with any other means.
      -Maimonodies

      The cure for anything is salt water - sweat, tears, or the sea.

      Babes with BBQ

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      • #93
        I've used my scale to make this and have come to this ratio for egg to naner:

        56g egg
        70g-90g (2.5-3.2 oz) banana

        and I usually just throw banana into my magic bullet container throw in the egg and blend. i have not had trouble with it being too watery or not being able to flip, even when i've used frozen banana.

        for just egg whites i've found that 2 egg whites( about 60g) needs 114g(4 oz) of egg to work.

        fwiw

        hoped ive helped anyone who needs it.

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        • #94
          i have made this twice. the first time i found them difficult to flip but overall failry tasty. the second time instead of making pancakes i blended a little dark chocolate and cooked in the frying pan more like an omelette. it worked better that way
          SW 333 PBSW 308 CW 291 LW 254 GW 220

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          • #95
            I'm brand new to primal eating and this sounds like an easy enough recipe to try-going to make them tomorrow for breakfast
            *Sara*

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            • #96
              As I venture deeper and deeper into the primal community and lifestyle, it can be difficult to part ways with foods you have an emotional attachment to. Pancakes are a huge one for me. I have been doing well on primal, but I still feel a dissonance when I say I cant have "pancakes" to the average person. I would think about IHOP, or various gluten free varieties, but it would mean I would have to compromise with gluten (not fun), or find some weird premade mix, or various GF recipes that have far too many nuts or carbs. This recipe has single handedly resolved that dissonance into a beautiful harmonious orgy in my mouth.

              I thank you from the deepest regions of my stomach, this is absolutely wonderful!

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              • #97
                I just started making this into muffins. I loved banana-nut muffins as a kid, and this is perfect. We put in a few chopped walnuts (you don't need many) and we also add some pie spice which is great!

                I think if i added avocado-chocolate icing (which also has vanilla extract, honey, a bit of salt and cinnamon) -- you'd have some killer cup cakes.

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                • #98
                  I use almond meal along with banana and eggs, but I'm thinking about switching up the proportions a bit. Right now it's about 1 large egg per 1/3 cup meal and 1/3 banana. I normally double make 2x this amount. It's delicious, just a tiny bit dry, so I may cut the amount of meal down to 1/4 cup per serving.

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                  • #99
                    Made these for the first time and loved them! I bragged about them to my sister in law, who has gut issues and is cutting back on processed foods, and she made them too, and said they were awesome
                    *Sara*

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                    • Just got around to making these today, and my daughter loved them! Thanks!!
                      I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                      • Hm. I'm wanting something savory to wrap around some lamb or sausage as an excuse to bury it in homemade yogurt tzatziki sauce. What if I used plantains with some garlic and oregano to make thin pancakes, then use them like pita bread to support my lamb and tzatziki? I'm gonna work on it.

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                        • Originally posted by Glenview View Post
                          Hm. I'm wanting something savory to wrap around some lamb or sausage as an excuse to bury it in homemade yogurt tzatziki sauce. What if I used plantains with some garlic and oregano to make thin pancakes, then use them like pita bread to support my lamb and tzatziki? I'm gonna work on it.
                          I think there is a nice recipe for a flaxseed wrap somewhere in the WheatBelly community websites (not sure which one but you can google).

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                          • I'm avoiding flax. It seems to make my brain go foggy, and now that my gut has adjusted to being free of CW fiber, I don't have much tolerance for grains or ground flax.

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                            • DUCK EGGS!!!
                              2 duck eggs and 1 large banana in the blender.
                              Even better than the origanal recipe
                              Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

                              http://primaldog.blogspot.co.uk/

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                              • i took someone elses idea from here and made these into muffins for breakfast. I used two bananas, three eggs, added some other home dried fruits, a handful of walnuts and a tiny bit of dark chocolate and blended together. THey taste a tiny bit eggy still but made five muffins, breakfast for the week and has plenty of protein and quite filling
                                SW 333 PBSW 308 CW 291 LW 254 GW 220

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