Almond Butter and Banana Pancakes

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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