Pecan Cacao Pancake

Pecan Cacao Pancake)

I see so many posts on Facebook showing that mashed banana and egg pancake.  People get so excited by it which is good.   No grains or preservatives that you likely find in most pancake mixes…and that’s great.  What the posts don’t say is how it tastes.   Sounds like it would be delicious but frankly, it isn’t.   It’s bland.  I don’t want to waste my time eating bland food.  So, I jazzed up my “banana omlette”.

Pecan Cacao Pancake
Prep Time: 9 minutes
Serves: 1

1/2 tbsp coconut oil (for pan)
1 banana, mashed
1 egg
1/8 cup pecans, chopped
1/8 cup unsweetened shredded coconut
1 tsp cacao nibs
dash ground cinnamon
1/4 tsp vanilla extract

In a small skillet over medium heat, melt the coconut oil.
In a small bowl, mash the banana.  Add egg and mix thoroughly.
Let rest a minute or two.
Add the rest of the ingredients and combine.
Pour the mixture in to the pan after it has warmed up.
Cover and cook for five minutes.  Flip and cook for another two minutes.
Remove from pan and drizzle honey or maple syrup on top (optional).

Try other chopped nuts or seeds to change up the flavour.