I’ve been feeling very tropical lately. Last summer my husband and I took a trip to beautiful Jamaica and I’ve been daydreaming of the white beaches, blue waters and all the fresh fruit that was in abundance there. While these pancakes aren’t exactly a tropical paradise, they are pretty close. In short, AMAZING!
This recipe serves 2 people. Or, as I found out, one very hungry girl who just worked up a monster appetite on a long run 😉
1/4 C mango, mashed
1/2 banana, mashed
2 egg whites
1 tsp baking powder
1 Tbs. slivered almonds (optional)
1/4 C blueberries
2 tsp. coconut butter
In medium bowl, mash up banana and mango. Add in egg whites and mix until blended. In separate bowl, mix together brown rice flour, baking powder and almonds. Add dry ingredients to wet mixture and stir. You may need to add a Tbs. or two of milk (cow, soy, almond, coconut) or water to get desired consistency.
Pour pancake batter into hot skillet sprayed with a little cooking spray. This makes about 4 pancakes depending on size. When the cakes start to set up around the edges and bubbles form in the middle, drop a few blueberries onto each pancake and flip, cooking until golden brown. A little coconut butter on top completes it! YUM!
Makes 2 Servings
Each serving: Calories 264/Carbs 45/Fat 6/Protein 10