Banana Almond Pancakes

Banana Almond Pancakes

Yield: Makes about 18 pancakes.

by Shannon Doleac, MS

Ingredients

  • 5 Ripe Bananas
  • 4 Heaping Tbsp Almond Butter (about 3/4 cup) or Sunbutter
  • 5 Eggs
  • 3 Tbsp Coconut Flour
  • 1 Tbsp Cinnamon
  • 1 tsp. pure Vanilla
  • Coconut oil (or butter)

Instructions

  1. Mash bananas in a large mixing bowl with a potato masher (or fork).
  2. Mix in almond butter with a fork until well combined.
  3. Add eggs and mix until well combined.
  4. Stir in remaining ingredients and to form a batter consistency.
  5. Heat a griddle or large pan over medium heat.
  6. Coat with coconut oil (or butter) and pour batter into roughly 3-inch diameter pancakes.
  7. Allow to set. Once bubbles form (about 3 minutes), use a spatula to carefully flip. Cook on other side for another few minutes (until cooked through) and enjoy.

Once comfortable with this basic recipe, experiment with your favorite flavors. Add a couple scoops of pureed pumpkin and pumpkin pie spice, or wild blueberries. Keep extras in the fridge or freezer for easy to grab pre- or post-workout fuel.

https://eatsparkcity.org/recipes/banana-almond-pancakes/

Shannon-Mike-Doleac_cook-with-EATS
Shannon and Mike Doleac cook Banana Almond Pancakes with EATS