Wheat-Free Banana Pancakes
Having only three main ingredients makes these easy. Good for breakfast or even dessert! Serves 1 or 2.
- 1 banana, ripe
- 1 egg
- 1 tbsp almond butter, tahini (sesame butter), or peanut butter
- Dash salt
- 1/4 tsp cinnamon
- Coconut oil for frying (butter burns more easily)
- Maple syrup, raw agave nectar, raw honey, and/or butter
Mash the banana in a bowl with a fork or mixer. Stir in egg, almond butter, cinnamon, and salt.
Melt coconut oil in a pan on medium heat...these will brown without high heat. Spoon out small cakes. Flip when edges begin to brown and the cakes hold their shape when flipped.
Serve warm; drizzle with syrup and/or butter.