A Plan for the Perfect Pancake

One of my favorite breakfast items is the pancake, no doubt.  I am always hunting for the perfect pancake recipe, or skillet in that matter I cannot burn them on.  I recently met up with a friend of mine who passed along her favorite pancake recipe that is yummy and healthy.  I will discuss that in a second.. but I first wanted to talk about pancakes in general. 

If there is one item that does not upset my stomach before a run or workout.. it is the pancake.  The pancake does not require you to stuff your face, because just one of them has great deal of calories and energy to get you on your way.  For a runner, the pancake is fulfilling and can be made with nuts, berries, bananas and the list goes on.  The pancake also sits well in your stomach for a long run. 
Runners World (October 2012 ) magazine put together a GREAT article by Ted Spiker on pancakes that I kept.  The Runners World contributing Chef Pam Anderson and author of Cook Without a Book: Meatless Meals put together a few various spins on the buttermilk stack! Here is one of my favorite: 

The Stomach Soother:
Mix Fresh Apricot and fresh ginger into batter; top pancakes with honey.  Fiber from apricots, slow digesting honey, and ginger can help calm an upset stomach (via Runnerworld 2012)

Okay...Here is my friends spin on her Banana Cinnamon Pancakes:

My friend recommends to cook them in coconut oil and top with fresh fruit and maple syrup. 
Ingredients:
1/2 cup ripe banana, mashed (about 1 banana)
2 eggs
1 tablespoon almond butter
1 tablespoon maple syrup (optional)
1 tablespoon canned coconut milk (I cut the calories and added coconut milk from carton from Sprouts)
1 teaspoon vanilla extract
1/2 cup almond flour
2 tablespoon coconut flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking soda

Instructions: Heat griddle or non-stick skillet over medium heat. In a large bowl add banana, eggs, almond butter, maple syrup, coconut milk, and vanilla and using a hand mixer combine the ingredients until smooth and blended.
Add almond flour, coconut flour, cinnamon, salt and baking soda to the wet ingredients and mix again with hand mixer until everything is incorporated. Melt a little coconut oil on the heated skillet. Then add about 1/4 cup to about 1/3 cup batter to the skillet to make a pancake size circle. Allow the pancakes to cook on one side for 3 to 4 minutes. You do not want to flip the pancakes too soon or they will break apart. (I did this twice hahahaha :-)  So allow them to cook on one side until golden. Then carefully, using a spatula, flip the pancake over to cook on other side.
Continue with remaining batter. And AGAIN, these will need to cook on the skillet longer than traditional pancakes so be patient.    Also, keep the heat on medium to avoid them from burning (I may have burned my first batch!)
Top with topping of choice and enjoy! Makes about 4 to 5 pancakes

If you cook pancakes often... suggest to invest in a stove top griddle.  If your pan smokes during pre-heating or in between batches (mine does), then remove it from burner until it subsides.  Keep in mind the batter should pour in smoothly, whisk in water (a tsp at a time).

Good Luck... and let me know what you think!!