makes about 12 small pancakes – recipe can be doubled easily – I use a griddle
- 2 eggs
- 1 very ripe banana
- 1/4 cup almond butter – where to buy nut butters
- 2 Tbsp raw milk, kefir or coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1 tsp vanilla extract
- Coconut oil or ghee for cooking
Mush up banana and almond butter together thoroughly until smooth consistency. Add eggs and mix. Add milk and the rest of the ingredients.
Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more milk until you get the right consistency.
Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and butter and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles near the center flip and cook other side (each side 2-3 minutes). Add more coconut oil to cook surface as needed between batches.
Let your pancakes rest in the oven on “warm” on a paper towel lined plate until all batches are complete.
We smother these in maple butter – just mix 3 tbsp butter with 3 tbsp maple syrup (Grade B) and some cinnamon! – YUMMY!