Pancakes & Zucchini Sausage

  

Pancakes:

1 ripe banana
Heaping spoonful of almond butter
1 egg
Dash of cinnamon
Drop of vanilla
If you have coconut flour or an almond flour, you can use a tablespoon or two of that to help stiffen your pancake up, but it’s not necessary to use it either.
1 Tbsp clarified butter or ghee

Mix well together in a bowl (or a blender works really well), turn heat to medium to low and melt a little clarified butter to help the pancake from sticking to the pan. Pour batter to the size of pancake you would like. Wait for the pancake to bubble then flip. Things to think about adding to the batter: blueberries or coconut flakes. These pancakes are a little more doughy then the usual flour-type pancakes.  Very tasty!

Sausage, Zucchini saute:

1 sausage (try new flavors like apple-bacon, jalapeno, etc.)
1/2 zucchini (I used a green one, but yellow ones are tasty as well)

Slice into small pieces, put in pan on a medium heat, saute until the sausage starts to brown and the zucchini starts to look a little transparent. I usually saute and add a few drops of water to help steam the zucchini, while it is sauteing.  Play with different spices like red pepper, onion powder, cumin, black pepper etc.

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