Ingredients

The following ingredients have 4 Servings
  • coconut oil (butter, ghee, or a mixture for cooking)
  • 2 medium bananas (yellow or spotted)
  • 1 large plantain (yellow or spotted)
  • 3 large eggs
  • ¼ cup almond butter (can use as little as 2 Tablespoons if preferred)
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon vanilla (optional)
  • 2 tablespoons flaxseed (optional)
  • 1 ½ ounce blueberries
  • almond butter
  • real maple syrup
  • chia seeds

Instruction

  • Warm a nonstick or cast iron skillet over low-medium heat. (Note: if using stainless steel, you will need more oil/butter.) Melt your chosen fat in the pan.
  • Blend the chopped plantain and one banana until well blended. (If using a high speed blender, you can do this all in one go.)
  • Add remaining ingredients to blender and blend until quite smooth.
  • Pour batter into pan spatula-sized amounts. (Easier to flip if they're the same size as your spatula.) I usually fit 3 small-ish pancakes in at a time.
  • Cook until bubbles form on the surface, then carefully flip and cook another 2-4 minutes on the opposite side.
  • Serve with additional almond butter, blueberries, and a teeny drizzle of maple syrup.