It’s about time I post a new recipe. It’s been forever since I’ve shared one. Honestly, it’s because I haven’t been super excited about cooking lately, and I think that may a good thing. I’ve been obsessing about meal prep far less than I used to, and it’s probably because I’ve had more important things to think about than the ratio of fat, carbs, and protein in each of my meals. No time to stress over whether the store bought ketchup has organic cane sugar or high fructose corn syrup in it. It’s not as if I’ve completely gone off the deep end and started eating fast food all the time (not my style), or forgotten to eat altogether (how do you just forget to eat?!) In fact, I still really love the feeling of fueling up with good-for-you stuff, especially after a workout or before a long stretch of teaching. These little sandwiches are protein packed, filling, and comforting. They are my riff off that one flourless egg and banana “pancake” recipe that’s been floating around the internet for awhile.  You can whip up a batch on a Sunday and have them ready to grab n’ go on busy days. Or skip the sandwich part and sit down to eat them with a fork and knife like the sophisticated pancake eater that you are. Make the pumpkin variety to be festive for fall, or go bananas for banana!

Ingredients:

1/2 cup canned pumpkin +1 date

OR

1 large ripe banana

6 eggs

1/4 cup almond flour (optional)*

A TON of cinnamon

1 tsp pure vanilla extract

non-stick cooking spray (I like this kind)

Nut butter of your choice (peanut, almond, cashew, etc)

*almond flour makes the texture more like a pancake and less “eggy”, if that’s more your jam.

Combine all ingredients in a blender until smooth. Spray pan with non-stick and pour mixture into either a pancake pan like this one, or into a regular pan into 4 inch(ish) circles. Cook on medium for about 2-3 minutes on each side. Spread nut butter in between two rounds and take it on the road! Or sit down, get creative with your favorite pancake toppings (maple syrup, honey, fruit, granola, coconut, sunflower seed butter) and enjoy! This recipe makes about 8 pancakes or 4 sandwiches.