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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a large bowl, mash the bananas until smooth.
Step 2
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
Step 3
Stir in the cinnamon.
Step 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.
Step 5
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Step 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.
Step 7
Serve topped with sliced bananas and cocoa nibs.
Recipe notes
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