In an attempt to avoid protein powders after workouts, my standard PWO snack is often just 2 hard-boiled eggs and a spotty banana. Buuuuuut that gets old after a while. I’ve tried the egg and banana pancake idea before (well, like once) and it was a disaster…so I kinda gave up. They are a little tricky and I’ve seen different ratios of egg to banana…like one egg to one banana, two to one, one to two, whatever…but the fact that there’s no dry binding agent means that you need to cook them at a pretty low temperature. And low temps mean a longer cooking time. And I’m inpatient.
I decided to give them another go as I started getting sick of bananas and hard-boiled eggs. Don’t ask me why it took so long, but it finally occurred to me to mash them all together and make pancakes out of them. Best part? They’re great cold, too, so I can toss them in a baggie into my cooler and take them to class.
Like I said, they take a little time and love to make, so my preferred method is to make a ton at the beginning of the week and freeze them. They heat up very nicely in the toaster oven and make a good breakfast on the go (which I’m eating way more of since I have early classes). Make sure you use plenty of fat in cooking…these babies stick easily…and besides, fat is good for you, remember? Duh. Plus a lot of coconut oil makes them all crispy around the edges…OMG. SO GOOD.
- 1 Ripe Banana,
- 2 Whole Eggs
- Butter or Coconut Oil, for frying
- Mash your banana really well.
- Beat in the eggs.
- Heat some coconut oil over a MEDIUM heat skillet.
- By ¼ cup-fulls or so, drop into the hot coconut oil.
- Fry for 2-3 mins on each side, flipping CAREFULLY.