This post is linked to "Fightback Fridays" at the Food Renegade
Banana Almond Butter Pancakes
1 ripe Banana
1/2 cup Almond Butter
2 Eggs
2 TBSP Honey
1/4 teas Sea Salt
1/4 teas Baking Soda
1/2 teas. Vanilla
dash of Cinnamon
In a medium size mixing bowl, puree banana, with a hand mixer or with a potato masher. Mix in the rest of the ingredients. Cook over a medium heat on a lightly oiled griddle. They burn easy so you may need to lower your heat a tad. Makes 10-12 palm sized pancakes.
MMMMMMMM,..I must make these tasty gf almond butter & cinnmaon vanilla pancakes!
ReplyDeleteYummie food!
These look really good! I wonder if they would work with peanut butter?
ReplyDeleteThanks ladies. I bet peanut butter would work just fine.
ReplyDeleteI make these pancakes all the time, but simply with a 1/2 of medium banana mashed, a beaten egg, and sometimes a rounded teaspoon of Dutch process cocoa, cooked in coconut oil, ghee, or a combination of the two fats. Half a medium banana and one large egg makes two 5" pancakes, double or triple accordingly. I adjust the banana portion if the banana is on the small or large size.
ReplyDeleteI ditched the almond butter for a couple a reasons. One was concern my family was eating too many nuts overall, thereby raising our omega-6 intake a bit too high. The pancakes cook and taste well without the almond butter, as long as the banana to egg ratio is about right.
The other reason I ditched the almond butter was it often left a smear on the bottom of the bowl that was stubbornly resistant to coming clean in the dishwasher. I'll put extra effort into cooking, but I resist the extra cleaning. ;-)