Natalie Jill and her cousin Liana make pancakes with three ingredients: eggs, banana, and almond butter. No flour, no dairy, no fuss. A quick gluten-free breakfast that actually tastes good.
Hi, guys. Natalie, Jill. Welcome back to Unprocessed yous Diet. I'm cooking in the kitchen with my cous. Cooking with my cous again, Liana. And I love. What I love about Liana is I show her what to do for nutrition, how to eat right, how to unprocess your diet. But she is the master at putting together the recipes, making it taste great and simple and quick. Simple and quick, which is awesome. And so this time today, she's showing us a three ingredient pancake. This is crazy. Three ingredient pancake. That's all it is. And you would not believe that these three ingredients make this amazing pancake. It's gluten free, it's paleo, there's no grains. No grains. Totally healthy. What do we do here? What do we have?
So easy you wouldn't even believe it. This is a Sunday morning staple in my house. It is one egg, one banana, one tablespoon of almond butter. And I like to be fancy, so I add a little bit of vanilla extract and a little bit of cinnamon. But you don't need to use those. It tastes good just on its own.
So how do we turn that into a batter? Seriously? Because I would have never thought you can take like almond butter and an egg and a banana and make it like a pancake batter. Doesn't even sound like it would work.
Because this looks like batter.
Right?
How do you get from this to this? Basically, you just take. I prefer a riper banana and you just mash it together. You dump in one tablespoon of your almond butter and you put in one egg and you blend it together and this is what it looks like.
Super simple. And it really tastes like a pancake. I don't know if I believe it yet.
It totally tastes like a pancake.
Alright, let's make it up. I want to see what this tastes like. Let's do it.
I just put a little bit of coconut oil. If your batter is a little bit thin, you can use a little bit of coconut flour to thicken it up. And you'll see them start to form bubbles on top. And once the bubbles stay open, that means they're ready to be flipped. Now, after you flip them, you want to keep a good eye on them. Don't go checking your face. Whoops. Natalie, get out of there. Voila.
Oh, my God. How amazing is this?
Yum. Bon appetit. Yummy.
This is awesome. Thanks, Liana. I hope you guys will try this out. I've got the full recipe down below. Check it out and let me know what other meals you want to see from my cousin Chris cooking in the kitchen with my cousin because she's creative. Here.
Bye.
