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Thread: "two ingredient" banana and egg pancakes. page 16

  1. #151
    picklepete's Avatar
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    Quote Originally Posted by Cyborcat View Post
    EDIT - Just curious, does the final product taste very bananna-like? I could go either way, I'm just wondering. If it does, I bet it'd taste awesome with nut butter (or even if it doesnt, probably XD).
    Ripe bananas with nothing added = yes
    Firm bananas with cinnamon, vanilla, frozen berries = less so
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  2. #152
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    Makes sense.
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  3. #153
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    Don't be disappointed when they taste like ass.

    I don't know what you all were eating as pancakes before primal. You know those Jelly Belly 'beanboozled' hoax flavors? That's about how close these are to actual Pancakes.
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  4. #154
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    Well, I hadn't eaten pancakes in over a decade because even pre-primal I knew that flour+syrup+butter wasn't even close to nutritious, and that they had too many calories for a small woman to stay small unless eaten so rarely it was better just to not eat them anymore. So I have to agree that if a person likes tasteless discs of flour which need an additional 500 calories of goo to taste like anything, these will probably disappoint.

    Rarely do substitutes taste like the original. These do however taste like a nice little banana treat.
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  5. #155
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    Quote Originally Posted by Sandra in BC View Post
    Don't be disappointed when they taste like ass.

    I don't know what you all were eating as pancakes before primal. You know those Jelly Belly 'beanboozled' hoax flavors? That's about how close these are to actual Pancakes.
    LMAO, Sandra! My kids just discovered beanboozled jelly beans last week at camp!

    Seriously, though - "real" floury pancakes, they ain't. But we actually really, really like them here; they are as close to a pancake that Third has come to since starting the SCD in 2006. We use slightly green-topped bananas, as they fry up puffier and more flouredy-like that way for us here. They do taste of bananas, but not overwhelmingly, and are tasty little treats. We use lard to fry them in, sometimes butter-flavored organic palm fat (health food store thing), as the family members this recipe targets are dairy-allergic.
    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

  6. #156
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    Quote Originally Posted by Sandra in BC View Post
    Don't be disappointed when they taste like ass.

    I don't know what you all were eating as pancakes before primal. You know those Jelly Belly 'beanboozled' hoax flavors? That's about how close these are to actual Pancakes.
    Did you do them wrong? I make KILLER conventional pancakes, and I think the egg and banana ones (sometimes tweaked) are really freaking good.

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  7. #157
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    Expecting them to taste like real pancakes makes about as much sense as expecting spaghetti squash to taste like pasta, "riced" cauliflower to taste like white rice, etc..
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  8. #158
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    I can't stand eating a really ripe banana all by itself, but the banana pancakes taste really good to me. They remind me more of the flavor of a Swedish pancake--which is mostly milk, butter and sugar with less flour than regular pancakes. I actually don't really care for regular pancakes and love Swedish ones, so the flavor of banana pancakes works for me. I use a LOT of butter when frying my banana pancakes (1/4-1 tsp of butter per pancake), so that likely impacts the flavor positively as well. Mmmmmm, BUTTER!

  9. #159
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    I make something similar. but I add almond butter. 1 banana, 2 eggs, 1 big scoop almond-butter. Makes 3 pretty big pancakes.

  10. #160
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    Quote Originally Posted by Aldergirl View Post
    I can't stand eating a really ripe banana all by itself, but the banana pancakes taste really good to me. They remind me more of the flavor of a Swedish pancake--which is mostly milk, butter and sugar with less flour than regular pancakes. I actually don't really care for regular pancakes and love Swedish ones, so the flavor of banana pancakes works for me. I use a LOT of butter when frying my banana pancakes (1/4-1 tsp of butter per pancake), so that likely impacts the flavor positively as well. Mmmmmm, BUTTER!
    Definitely! Loads of butter is key. Might I suggest a pat of butter on top to finish them off

    Actually since I do these for my kids sometimes I also like to make them calorie bombs so I add both butter and honey to the end product. But thats for the kiddies.... just butter for dad
    Last edited by Neckhammer; 07-19-2013 at 02:00 PM.

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