Recently Hugo made our favorite family pancakes for Oliver's breakfast while I was at the farmers' market, and when I got back there was one left. I tasted it and asked, "where's the banana?" The recipe calls for 3 eggs, 2 tbsp nut butter, and 1 ripe banana....but the banana hadn't made it in there. The resulting thin crepe-like pancake was flexible and tasty -- and not too eggy! I added some homemade garlic-thyme yogurt cheese, a few strips of leftover bacon, and some fermented veggies, and wrapped it in aluminum foil for later. It made a surprisingly enjoyable snack!
I've made this a few times since, with a little extra cashew butter and salt. You can make about 4 thin crepes using 3 pastured eggs, 3 pinches of salt, and 3 Tbsp nut butter (I like homemade cashew butter made from soaked and dried organic cashews). Combine and blend in a food processor or blender. Pour the batter into a hot skillet coated in bacon fat or coconut oil to cook. Add grated cheese and a few strips of cooked bacon after you flip each crepe. Then top with shredded fermented veggies, roll up, and enjoy!
