Photo by Evi Abeler

Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.

4 servings


    • 2 large, very ripe bananas
    • 1/2 cup smooth almond butter
    • 4 large eggs
    • 1 teaspoon ground cinnamon
    • 1 tablespoon coconut oil
    • Sliced banana and cocoa nibs, for serving


    1. In a large bowl, mash the bananas until smooth.
    2. Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
    3. Stir in the cinnamon.
    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. Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
    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.
    7. Serve topped with sliced bananas and cocoa nibs.

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