Three ingredients, a bowl, and a fork.
That’s all it takes to mix up a batch of these scrumptious pancakes! Toss the batter on a griddle, and breakfast is ready before you know it! AND, bonus! They’re almost all protein, so there’s no gut bomb/carb crash an hour after breakfast. AND if your kids decide they want only pancakes, you’ll just pile them high and not be concerned they won’t get enough protein.
Just in time for the weekend, here’s the recipe I use for our Grain-Free Pancakes! (This amount will satisfy our family of five eaters, and can be multiplied or divided to meet your needs.)
3 ripe bananas, mashed
1 cup nut butter of your choice (today I used almond butter, though I often use organic peanut butter.)
Mash the bananas with a fork. Add eggs and stir thoroughly. Mix in the nut butter. You can use a whisk or a hand mixer if you prefer, though a fork generally works fine.
Spoon onto a hot griddle (350* F). Flip when bubbles form and the edges look slightly shiny and dry. Cook the second side for approximately one minute.
Slather with butter and syrup or some fresh berry compote and enjoy your creation!
Any leftovers can easily be refrigerated and reheated! I’ve even been known to make a bunch of these pancakes ahead of time and pass them out as car snacks on a road trip. 😉
May your weekend be blessed!