Banana Pancakes
This ultra easy, breakfast or brunch recipe is one the whole family will want to try! Each forkful is so fluffy and light to the taste. With just six, added-sugar free ingredients, these pancakes can easily be loaded with all the toppings you’re craving. They’re nutritious and so lovingly simple, grab a fork, and enjoy!
Ingredients:
1 ripe banana
1/4 cup almond butter
2 tbsp coconut oil, melted + cooled
1 tbsp ground flax seeds
1/4 cup almond flour
1 tsp cinnamon
1/4 cup chocolate chips (totally optional, sort of!)
Directions:
In a small bowl, mash the banana until smooth.
Stir in the almond butter and coconut oil, followed by the ground flax.
Gradually mix in the almond flour and the cinnamon, along with the chocolate (if using).
Lightly grease a skillet and place it over low-medium heat.
Scoop dollops of batter onto the warm, greased pan. Once the batter bubbles all over the top, flip to the other side for about one, final minute.
Stack them up and serve with extra, creamy nut butter, cacao nibs, or simply a fork.
Enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to 5 days.
