Monday, January 17, 2011

Banana Almond Butter Pancakes (SCD, GFCF)

My parents are visiting and these pancakes were a big hit for breakfast. When it finally dawned on me I had not taken a photo yet, they were nearly devoured, except for this lonely one. I got the idea for these from this recipe on Marks Daily Apple.

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.


  1. MMMMMMMM,..I must make these tasty gf almond butter & cinnmaon vanilla pancakes!

    Yummie food!

  2. These look really good! I wonder if they would work with peanut butter?

  3. Thanks ladies. I bet peanut butter would work just fine.

  4. I 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.

    I 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. ;-)