Almond Butter Banana Pancakes
These gluten-free Almond Butter Banana Pancakes offer a deliciously sweet and nutty start to your day. Perfect for a wholesome breakfast, they are made with ripe bananas and creamy almond butter to create a light and fluffy texture that everyone will love.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
2 ripe bananas
1/2 cup almond butter
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Coconut oil for cooking
Instructions
1. In a medium bowl, mash the ripe bananas until smooth.
2. Add the almond butter, eggs, baking powder, vanilla extract, and salt to the bananas and whisk until fully combined and smooth.
3. Preheat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 2 minutes or until golden brown.
6. Serve warm with your favorite toppings such as fresh berries or a drizzle of honey.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place pancakes in a toaster or microwave until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
