Almond butter and banana pancakes for a delicious breakfast

Ingredients for Almond butter and banana pancakes

• 2 large very ripe bananas

• 120 g smooth almond butter

• 4 large eggs

• 5 ml ground cinnamon

• 15 ml coconut oil

• sliced banana, cocoa nibs (for serving)

How to make Almond butter and banana pancakes

1. In a large bowl, mash the bananas until smooth.

2. Whisk in the almond butter, then add the eggs one at a time, ensuring each is thoroughly incorporated into the mixture.

3. Stir in the cinnamon.

4. Heat a large frying pan over medium-high heat. When hot enough that a drop of water sizzles and bounces, add the coconut oil.

5. Scoop 2 tablespoons of the batter per pancake onto the frying pan, leaving space for them to spread.

6. Cook for 2–3 minutes, or until the bottom is set, then flip and cook on the opposite side for an additional 2–3 minutes.

7. Serve topped with sliced bananas and cocoa nibs.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.