HAPPY PANCAKE DAY! Truly one of the most noble days of the year. I remember finding out that Shrove Tuesday was called ‘Mardi Gras’ in French, which translates to ‘FAT TUESDAY’, and feeling like that was the most glorious name for a day ever. So with that in mind, here’s my fairly healthy pancake recipe. In honour of Fat Tuesday, this dish features good fats, like the cashew nuts!
I added a scoop of cashew butter into my pancake mix as well as for a topping, because I wasn’t particularly sold on the two ingredient egg/banana pancakes everyone’s been raving about. I mean, they’re perfectly fine – but fine in a ‘wow, these are two ingredients, they actually taste alright for a healthy pancake’. I don’t want something that just tastes ‘ok for a healthy alternative’. Nope, these are delicious in their own right. The cashew butter fluffs everything up, and there’s no need for syrups when you’ve got pomegranate.
I hope you’ll enjoy them as much as I did!
1 ripe banana
1 egg, room temp
1/2 tbsp cashew butter
1 tsp cashew butter
Spoonful Greek yogurt (optional)
Sprinkle coconut palm sugar, if desired
1. Mash the banana together with the cashew butter, and whisk in the egg
2. Heat the coconut oil, spoon three dollops of mixture in and cook for a couple of minutes on either side, until golden brown
3, Add toppings as desired. EASY!