so how can I make these more "post heavy weight lifting" friendly?
(but still taste good)
I imagine I'd have to cut the fats down a bit...
When I made these the first time, the recipe called for baking them in the oven on parchment paper (maybe 10 mins at 350 degrees?) It was a great way to deal with a more delicate batter--my egg/pancake creations often become scrambles.
They also (when baked) had more tensile strength, like I could imagine saving some to use as the base for nut-butter sandwiches to take along somewhere.
My non-paleo son *loved* these, thought they tasted like banana bread, and actually ate them without syrup.
Those of you who said you make banana/egg muffins or bread, what oven temperature do you cook them at?
I only have a small skillet, so making enough pancakes to eat takes forever. I'd love to try baking them instead. Thanks!