What could be better than the smell of banana and coconut wafting from your pan as you cook up a mess of these amazing HEALTHY breakfast goodies. I gotta have eggs and crispy bacon with these but that’s my North American upbringing rearing it’s head.
The real bonus is that you don’t need to add maple syrup or honey to this recipe; the cinnamon and fruit in the cakes and the topping give you the sweet flavour without a massive sugar overload. Which is perfect for when you’re trying to cutup for your upcoming CF Comps: Who needs to pull up any extra weight when doing Toes-to-Bar or Muscle-Ups?!
2 Bananas, ripe (with spots)
2 Eggs, room temperature
2 Tbs Nut butter (other than peanut…it’s not Paleo or Primal)
1 Tbs Vanilla extract
1 tsp cinnamon
2 Tbs Coconut flour
1-2 Cups Berries (blueberries, strawberries, mulberries…any in-season fruit)
Coconut oil for frying
PREHEAT pan or griddle over medium-low heat.
IN A MEDIUM MIXING BOWL, mash bananas into submission.
BEAT in the eggs.
ADD nut butter, vanilla and cinnamon, and incorporate into mixture.
MIX in coconut flour and let stand for a few minutes.
WHILE CAKE MIXTURE IS SETTLING, take ½ of the berries and mash them gently with a fork, releasing some of their juices. DON’T OVER MASH IT TO A PUREE… My suggestion is to leave chunks of fruit floating in the juice.
GREASE pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. If the batter seems too thin you may need to add a very small amount of coconut flour to achieve the desired consistency. Be careful, as a little coconut flour goes a long way toward clagging up a batter.
COOK on one side for approximately 3 minutes, plopping a few bits of the remaining berries in to the top of the cakes as they fry. Flip and cook an additional 2-3 minutes.
Serve hot using your mashed berry topping. I suggest to also serve this with no-nitrate bacon and eggs to get a full, high-protein breakfast in your belly!