2 ripe bananas
1 to 2 tablespoons of almond butter (you could probably use other nut butters in place of this)
Vanilla Extract (or other flavoring extracts)
Chocolate Chips (I made a few for the kiddos one morning and added these!)
Mash the bananas in a bowl. Add the egg and almond butter. Mix until combined. I also opted to add cinnamon and a little vanilla extract. Heat coconut oil (or whatever you have on hand) in a frying pan over medium heat. Once hot, I used a 1/4 cup measuring cup to pour each pancake onto the frying pan.
Top with fresh fruit, honey or maple syrup, or grassfed butter. Eat plain if you’d like. Read the comments below for tips from people who have tried. These pancakes tend to give people lots of trouble due to the fact that there is no gluten to make them stick together.
Topped with Fresh Strawberries & Blackberries
Topped with Chocolate Almond Butter, Strawberries and Honey
Banana Slices in Batter and Topped with Bananas and Honey
Blueberries in Batter, Topped with Blueberries and Honey