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The Healthy Pancakes I Want To Eat Every Morning (and afternoon)

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Ingredients Method

Ingredients
  

  • 5 eggs
  • 2 large bananas yellow to brown work best
  • 1/4 cup almond butter
  • 2 tablespoons ground flax seed optional
  • 2 teaspoons cinnamon optional
  • Makes 10-12 pancakes

Method
 

  1. Put all ingredients into a high powered blender or Vitamix. Blend until everything is well incorporated.
  2. Use a non-stick spray or coconut oil on your griddle or pan.
  3. Pour the batter into the pan until you have the desired size cake (I recommend 5-6 inches). The batter is very thin - this is normal!
  4. Let cook until bubbles start to form in the batter. This usually takes about 3 minutes. (These flip easily if they are fully cooked on one side, but will be tough to flip if you try to flip them too soon!)
  5. Carefully flip the cake and let it cook 2 minutes on the other side.
  6. Remove from the heat and either serve immediately or cool completely and then store in an airtight container in the fridge or freezer.
  7. They will last 3-5 days in the refrigerator or up to a month in the freezer.
  8. Serve with almond butter, organic yogurt, sliced almonds and/or fresh fruit.