Ingredients
The following ingredients have 3 Servings
- 2 eggs (- whisked)
- 2 ripe bananas (- mashed)
- 1 cup almond butter ((I'm obsessed with crunchy almond butter for this recipe))
Instruction
- Preheat your oven to 225 degrees fahrenheit.
- Preheat your skillet or griddle over medium heat. You want the pan hot when you're ready to start cooking your pancakes.
- Mash your bananas and set them aside for a moment. I use a ziplock baggie so I can mash them up with my hands without a mess. It's faster and requires no extra dishes. Done and done.
- In a medium sized mixing bowl whisk your two eggs.
- Add the mashed bananas and almond butter. Seriously crunchy is the best, but use creamy if you must.
- Stir the ingredients until everything is combined.
- Pour the batter into your hot skillet and let them cook. You'll know your pancakes are ready to flip when they start to bubble just a bit.
- Flip your pancakes and let them finish cooking.
- Place your finished pancakes on a plate in the oven to keep them warm while you make the rest of your pancakes.
- Gather your favorite toppings (mine are currently cashew butter and honey).
- Pull the finished pancakes out of the oven when they're all done and enjoy these simple, yet super satisfying paleo banana pancakes!