I know you’re judging me right now for eating pancakes whilst doing the whole30. It’s okay, you can admit it. Sadly, the joke is on your clowns because these pancakes have no flour whatsoever.
Did you get that?
I won’t lie, not even a little. Pancakes (and caramel) are my arch nemesis. No matter how hard I try, my pancakes always look like crapola and you know what? I’m okay with it. I’m over it. I’m 28 motherfucking years old and if my pancakes aren’t perfect, it isn’t the end of the world.
Without further ado, I give you…
No joke, I’ve eaten these nearly every day I’ve been on the whole30. Apparently it is S.W.Y.P.O. (sex with your pants on) but I give no shits. I am not an egg person. Well, that isn’t true. But I’m not an egg minus the hollandaise sauce or without cheese person. They make me gag. These pancakes do not.
Let’s not pretend, these are amazing. I may never make pancakes with flour again. Freal.
Raspberry Peach Pancakes (serves uno)
– 2 eggs
– 1 banana
– cinnamon & nutmeg (I like my pancakes to taste like french toast)
– frozen raspberries and peaches
Mash banana well or pulse in food processor or blend in a blender. You get it. Add two eggs and combine well.
In a small saucepan combine raspberries and peaches and warm over medium heat until defrosted and the liquid has reduced. Meanwhile…
Add two – three tablespoons of the “batter” into a heated pan over medium-low or low heat. Trust me, these things cook up quickly and the first few are a bit tricky so you may want to make them smaller until you get a handle on the situation. They take about three minutes on the first side and a minute and a half on the second. You won’t want to leave them unattended.
Make your stack and pour warm fruit syrup on top. Ta da!