Break the Fast with Banana Pancakes
Photography: Jillian Clark
Ingredients:
1 Banana (not too ripe).
3 Eggs
Coconut Oil, Ghee or Butter
Pinch of Sea Salt
Directions:
Blend banana and eggs together with an immersion (stick) blender or any type of blender. Use the blender to whip air into the batter to make them fluffy. If your banana is too ripe, the batter will be too watery.
Heat a cast iron skillet to medium-high with a tablespoon of oil.
Pour small discs into the pan. Cook 1 minute or less and flip to the other side.
Finish with a pinch of sea salt to taste.
Keep cooked pancakes in a heated oven until ready to eat.
Words by:
Charman Driver
Breakfast is the first meal of the day and it literally means to break the fast from the period of time when you haven’t eaten overnight.
For example, if you eat dinner at 7pm tonight, you won’t eat again until 7am the next morning. This fast gives your mind and body a nice break from the work of digesting your food. In fact, there are many types of fasts with real, scientific health benefits.
I feel best and my mind is clearest when I’ve had at least 12-16 hours between my last meal of the evening and my first meal of the next day.
One of my favorite breakfasts to nourish my hungry brain and body are banana pancakes. These pancakes are not your typical carbohydrate bombs doused in maple syrup that will have you falling back to sleep by noon.
Eat these nutrient-dense pancakes for breakfast to stabilize your hunger and accelerate your metabolism with just two beneficial ingredients: bananas and eggs. They couldn’t be easier to make. I promise you they are delicious with the added bonus of being gluten and dairy free. Kids love them too.