Protein Pancakes aka Paleo in Wyoming

This post comes to you from the depths of Wyoming, where gluten-free is as existent as flying pigs. But compromise is out of the question for me, and I've already gotten good at improvising in a pinch.

Breakfast is always the hardest meal on Paleo. Smoothies and scrambled eggs just get old after a while. Enter protein pancakes. A delicious, nutritious alternative that melts in your mouth. I even got my grandpa to eat them multiple times.

I've been experimenting with this recipe for quite a while. The trick is all in how you cook them, so be careful or you'll end up with mush.

Ingredients:

2 ripe bananas
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons chopped almonds ( or coconut or almond flour, if you are not me and not in Wyoming for two weeks.)

Method:

Heat griddle to 350 degrees. These also cook well in a cast-iron skillet. Coat griddle with a bit of your oil of choice.

Mash bananas until mushy. Mix in remaining ingredients. The amount of nut flour will depend on how ripe the bananas are. The batter will be slightly thicker than regular pancake batter, but not lumpy pudding.

Scoop 1/3 cup batter onto griddle and spread around a little with cup or spatula to get a relatively normal shape. Let cook almost all the way through (2 -3 minutes) then loosen edges carefully and flip. Cook for 30 seconds to 1 minute more, or til brown. Remove from griddle. Repeat with remaining batter. Makes approximately 6 pancakes.

Top with peanut or almond butter, peaches, blueberries, coconut whipped cream, maple syrup or some combination thereof. Yum!