I woke up Saturday and Sunday morning craving pancakes.  Usually on the weekends, I take the time to make something fun like pancakes, egg bakes, or French toast (I still have happy memories of this breakfast).  However, since I had to leave for class before 7 AM both days, this weekend’s breakfast were typical oatmeal and eggs.  I’m not going to lie and tell you that I jumped out of bed this morning, but when the BOY left for the train (he has his last final today), I made my way downstairs with pancakes on the brain.  And not just any pancakes…

 

Tina’s OMG. Pancakes!

 

I have been eyeing these guys on Carrots ‘N’ Cake all week, and I picked up a few extra bananas and the the one ingredient that I didn’t have last night at Trader Joe’s.

 

 

This morning, I pulled out my hard working food processer and threw in all of the ingredients with a few minor adjustments.  I left my almond butter at my parent’s last week, so I used peanut butter instead and I added in 1/4 cup of ground flax.

 

 

 

I have a history of being a bad pancake flipper, so I carefully measured out small pancakes, spaced nicely in the pan.

 

 

 

And waited patiently before trying to flip!

 

 

I was shocked when these pancakes flipped over so easily and even impressed myself with how pretty they looked.

 

 

 

I don’t think I have ever made pancakes pretty enough to stack before!!!

 

 

 

I topped my pancakes with this new Trader Joe’s find…

 

 

And a drizzle of agave before digging my fork right in.

 

 

These pancakes remind me of Paleo Pancakes (but these guys photograph much better).  They are really light, fluffy, and super filling.  I love the flavor combination of peanut butter and banana!  It is much more exciting than your typical buttermilk variety.  I ate half of my pancakes this morning and saved the other half for tomorrow’s breakfast.

 

 

Can you guess whether or not I liked them????

 

 

Happy Monday!

 

 

 

Tina’s OMG. Pancakes!

From Carrots ‘N’ Cake

 

Ingredients:

• 3 bananas
• 3 eggs
• 1/4 cup almond butter
• 1/4 cup almond meal/flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract

Directions:

Mash bananas.  Combine all ingredients in a food processor and blend well. (You could always mix by hand; it’ll just take some elbow grease to get the batter really smooth.)  Pour batter onto a pre-heated, coated-in-non-stick-cooking-spray skillet or fry pan. Cook and flip.  Top with almond butter, fruit, agave, or whipped cream!