Banana and almond butter pancakes
These pancakes are perfect for Sunday morning breakfasts. Topped with your choice of fruit, cacao nibs, honey and/or maple syrup, they’re a versatile, light and healthy option for everyone!
GF / VG / SF
6-8 medium bananas
3 medium eggs
2 Tbsp almond butter
4 Tbsp desiccated coconut
2 Tbsp sesame seeds
2 Tbsp flax seeds
Coconut oil for cooking
Using a hand held blender, blitz banana eggs and almond butter until smooth consistency. Add remaining ingredients, stirring in with a spoon.
Add 1/2 Tsp coconut oil to pan on medium heat, adding one ladle of mix per pancake. Cook until edges have browned, then flip and continue cooking for 1-2 minutes.
Add choice of topping and voilà!
Mix should last 4 days in the fridge for continuous enjoyment.