That’s right… pure and simple. That is what I am all about. With a baby running around like a wild monkey in the morning, and a pretty tight schedule we adhere to, pure and simple is what I aim for. I love bananas, and if you are not a fan of banana you will not like this recipe, because their is one simple ingredient in this recipe a BANANA! I grew up in Orlando Florida and spanish cuisine is everywhere. I was raised on chinese food (my mom), black beans, rice, chicken, and plantains (my friends and fellow floridians lol). So this recipe takes me back to Florida and I love it!
I have made it a point to remove wheat and gluten from my diet for most of my meals if not all of them. So far I have seen a major change in my energy levels, how my body looks, and how flat my stomach is. I am seeing my abs again! I am not totally sure I have a gluten intolerance really, I just know that my body thrives more without it. Even if you are not intolerant of gluten, give a wheat and grain free diet a go. You will find yourself eating more fruits and veggies than ever before, and there is nothing wrong with that. Its also a ton of fun to explore what you can do with fruits and veggies in the kitchen.
So here you have it
1 Large Banana
1/2 teaspoon of maple syrup (topping)
1/2 tablespoon of coconut oil
1 pinch of salt.
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So here is how you do it.
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1. Take your banana and smash it up in a bowl. Make sure it is really really mushy. A few chunks are fine.
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2. Heat up your coconut oil on high in a frying pan.
3. Pour your banana puree into pan. Make sure you form it into a pancake shape. You can split it up into two.
4. Bananas caramelize and turn brown on the outside when fried… THIS IS A GOOD THING! That brown stuff you see… its delicious!!!
5. Decrease heat to medium and let simmer on each side for 3 minutes. The pancake should be tough like a regular pancake.
6. Put on place and top with a pinch of salt and maple syrup.
