Almond Butter and Banana Pancakes

Ingredients for Almond Butter and Banana Pancakes

• 2 large, very ripe bananas

• 110g smooth almond butter

• 4 large eggs

• 1 teaspoon ground cinnamon

• 1 tablespoon coconut oil

• Sliced banana and cocoa nibs, for serving

In a large bowl, mash the bananas until smooth.

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

Stir in the cinnamon.

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.

Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.

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.

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.