Almond Butter and Banana Pancakes
Delicious grain-free pancakes made with mashed bananas and almond butter, perfect for a healthy breakfast. These protein-rich pancakes are naturally sweetened with ripe bananas and topped with fresh banana slices and cocoa nibs.
Ingredients
- •2 large large, very ripe bananas
- •½ cup smooth almond butter
- •4 large large eggs
- •1 teaspoon ground cinnamon
- •1 tablespoon coconut oil
- •1 serving Sliced banana and cocoa nibs
- •1 serving for serving
Cooking Instructions
- 1.
In a large bowl, mash the bananas until smooth.
2 min
- 2.
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
3 min
- 3.
Stir in the cinnamon.
1 min
- 4.
Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
5 min
- 5.
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
2 min
- 6.
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
5 min
- 7.
Serve topped with sliced bananas and cocoa nibs.
2 min
