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Thread: Luxe banana pancakes page

  1. #1
    queen_sheba's Avatar
    queen_sheba is offline Senior Member
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    Luxe banana pancakes

    Primal Fuel
    100g Almond flour
    4 eggs
    2Tablespoons oil
    1 tablespoon creme fraiche
    1 mashed banana (i guess you could add more - i'm not a great banana fan)
    Cinnamon to taste
    (a drizzle of honey if you want a bit of sweetness)

    combine flour and eggs. Add oil - stir well
    add the creme fraiche and the banana (s)

    heat a touch of oil in your pan (frying pan) until it sizzles

    spoon desired amounts into pan and press/stretch into shapes - flatter for thinner cakes, leave as dropped for thicker and moister in the middle

    I got 7 decent sized pancakes out of this mix

    these are practically identical to a scottish favourite called "drop scones" or "scotch pancakes" - without the flour!

    we usually have them with toppings - mine today is a drop of creme fraiche and chopped up strawberries but would be just as nice with smoked salmon and cream cheese/chopped dill.(especially not using the cinnamon or honey. you could also substitute the banana for something vegetable of a similar consistency and add fresh herbs like the basil i have sitting on my window sill!

    Any other topping suggestions for these beauties?

  2. #2
    PhDenial's Avatar
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    I'm trying this tomorrow!

  3. #3
    Adrianag's Avatar
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    Queen Sheba,
    I am in your debt! I made a slightly modified version of these this morning and they were delicious. The bananas are sliced not mashed, which gives you bursts of sweet banana flavor when you bite into them.

    BANANA BURST PANCAKES
    1 cup almond flour (I used the kind with the hulls ground in)
    4 eggs
    1 tablespoon yogurt
    1 tsp. Ground vanilla bean
    2 tablespoons melted coconut oil
    1 banana cut into 1/8" slices
    Cinnamon to taste
    Coconut oil for the griddle, be generous!

    Heat a generous amount of coconut oil on a griddle until hot (1/16" deep). Drop 2-3" blobs of batter into hot pan. Reduce heat to medium. Cook until "flippable", then flip and cook the other side.

  4. #4
    queen_sheba's Avatar
    queen_sheba is offline Senior Member
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    glad I could help!

    I've made pumpkin ones too - very tasty.

    Don't put lemon juice in them though. Top Tip. Bogging. LOL

    yours look very luxe too though!
    Scottish Sarah

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  5. #5
    Adrianag's Avatar
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    Quote Originally Posted by queen_sheba View Post
    glad I could help!.....

    yours look very luxe too though!
    Sarah the ingredients and proportions are all yours, I simply Americanized those pesky grams and sliced the bananas instead of mashed. I did substitute yogurt for creme fraiche since it takes a trip to a fancy store for us to find it.

  6. #6
    queen_sheba's Avatar
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    lol...yeah pesky americans and their' "cups" heehee...i did have a set up measuring cup - who knows where they are...

    yeah that french stuff is easy to come by here...creme fraiche, chantilly cream, president butter...

    we like the french
    Scottish Sarah

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  7. #7
    Adrianag's Avatar
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    Made these with blueberries today instead of nanners. Good.

  8. #8
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    naiadknight is online now Senior Member
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    I did my own variation
    Banana bread pancakes
    4 eggs
    1 tbsp coconut milk
    1 c pecan flour
    1 banana
    butter
    Mash/ whisk all but the butter together together. Brown butter in the pan (maybe 1/2" deep of butter.) Ladle banana mixture into the pan. When you can tilt the pan and see the pancake move, wait another 45s- 1 min, flip. when it moves when you tilt the pan on this side, plate. It looks like I'll get 6 pancakes out of this batch.
    They taste EXACTLY like banana pecan bread.
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  9. #9
    Adrianag's Avatar
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    Primal Blueprint Expert Certification
    I did my own variation
    Banana bread pancakes
    4 eggs
    1 tbsp coconut milk
    1 c pecan flour
    1 banana
    butter
    Mash/ whisk all but the butter together together. Brown butter in the pan (maybe 1/2" deep of butter.) Ladle banana mixture into the pan. When you can tilt the pan and see the pancake move, wait another 45s- 1 min, flip. when it moves when you tilt the pan on this side, plate. It looks like I'll get 6 pancakes out of this batch.
    They taste EXACTLY like banana pecan bread.
    I tested this pecan meal version this morning and they were truly, truly delicious, and yes they did taste just like banana bread...I used coconut oil for cooking, and topped them with some Coconut Manna (aka coconut cream) after the first flip. A definite keeper

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