Baked and Flourless Banana-Almond Butter Pancakes
Once you see how easy and guilt-free they are, you’ll be making them daily!
Equipment
- Baking trays
- Parchment paper
Ingredients
- 3 ripe bananas
- 2 tablespoons of almond butter or another nut butter of choice
- 2 eggs* See Notes for eggless option
- 2 teaspoons of cocoa powder
- 1/4 teaspoon of baking soda
Topping options:
- Blueberries
- Strawberries
- Blackberries
- Pomegranate
- Almond butter
- Unsweetened coconut flakes
- Cacao nibs
- Maple syrup
- Powdered sugar
Instructions
- Preheat oven to 375 degrees
- Peel all 3 bananas and mash in a mixing bowl until small chunk and semi-thick paste forms
- Add the almond butter and eggs and mix until well combined.
- Then, add cocoa powder and baking soda. Mix until well combined
- Add parchment paper to 2 baking trays, and ladle on 1/2 cup of pancake batter per pancake
- Bake for 15 minutes and let cool. Plate the pancakes and sprinke with suggested topping options or toppings of your choice. Enjoy!
Notes
As an egg-less option, you can substitute for one flax egg which consists of parts ground flax seed to 1 part water. Stir until well combined and add to mixture at the same point as the eggs.