banana almond pancakes

Banana Almond Pancakes

Serves 3-4
Prep time 3 minutes
Cook time 10 minutes
Total time 13 minutes
Allergy Fish, Peanuts, Shellfish, Soy, Wheat
Dietary Diabetic, Gluten Free, Paleo, Vegetarian
Meal type Breakfast
Misc Child Friendly, Freezable, Serve Hot
Pancakes are my kids favorite breakfast so I spent many a morning perfecting a recipe. I tried all sorts of concoctions with almond butter, coconut butter and other wheat substitutes but ever since making these simple pancakes I've never looked back. They taste and have the texture of a true pancake and are very high in protein so keep you satiated for hours. Top with Kerry Gold butter and some real maple syrup and you won't regret being grain free again.

Ingredients

  • 1 Medium banana (yellow- green or ripe - doesn't matter)
  • 1 cup nut butter (almond, peanut, cachew etc.)
  • 2 Large eggs

Optional

  • 1 teaspoon vanilla
  • milk (if too thick, add milk to desired consistency (cow, rice, almond, coconut...))

Note

Pancakes are my kids favorite breakfast so I spent many a morning perfecting a recipe. I tried all sorts of concoctions with almond butter, coconut butter and other wheat substitutes but ever since making these simple pancakes I've never looked back. They taste and have the texture of a true pancake and are very high in protein so keep you satiated for hours. Top with Kerry Gold butter and some real maple syrup and you won't regret being grain free again.

Directions

Step 1. Mash the banana into a smooth texture, add in the nut butter and eggs. If desired you can add vanilla.
Step 2. Depending on the nut butter used or the size of the eggs, you may want to add a little milk to make the dough thinner.
Step 3. Cook like a traditional pancake on a well buttered griddle or skillet.
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