Almond Butter Banana Pancakes

Ah pancakes. A forgotten art form. I was visiting my family recently and my sister made pancakes for my nephew. I don’t think I’ve had pancakes in a solid five years, and I forgot how good they are!

I’ve been experimenting with some healthy pancake recipes that omit the white flour and butter. After some trial and error, I finally made some awesome healthy pancakes of my own!

The base of these pancakes are primarily made from smashed bananas and almond butter. I added in some oat flour (you can really use whatever flour you want here, I just love the oat taste), and baking powder to help the pancakes rise (optional). How does one make oat flour? Easy. Blend some rolled outs and you have oat flour.

I love adding these into my breakfast routine. Especially after a workout! They are so easy to make and absolutely filling and delicious.

Now let’s pour some out for Bisquick.

{Almond Butter Banana Pancakes}

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Serves 2

Ingredients:

• 2 ripe bananas

• 4 tbsp oat flour (or flour of choice)

• 1 tbsp almond butter

• 1 egg

• 1 tsp vanilla

• 1/4 tsp pumpkin spice

• 1 tsp baking soda

• Optional toppings:

  • Maple syrup

  • Bananas

  • Blueberries

  • Almond Butter

Directions:

1. In a mixing bowl, smash the bananas with a fork until they are creamy. Fold in the almond butter, egg, and vanilla.

2. Add the oat flour, pumpkin spice, and baking soda to the banana mixture and stir well to combine. Small bubbles should begin to form in the batter.

3. Heat a nonstick pan (I use a cast iron) over medium heat and coat in oil (coconut or avocado).

4. Working in batches, and the batter to the pan. Reduce the heat to medium low to prevent burning the outside of the pancake, and cook the inside. Cook for 3-4 minutes per side, and flip.

5. Serve with toppings of choice (my favorites are blueberries, sliced bananas, and pure maple syrup).