This recipe calls Banana and Almond Butter Pancakes With only three ingredients, these flapjacks couldn’t be easier.
1 large, very ripe banana, plus sliced bananas for serving
1/4 c. smooth almond butter
2 large eggs
Honey, for serving
- In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs.
- Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter (about 2 tablespoons each) to the skillet and cook until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Flip and cook 1 minute more, making sure the underside is golden brown.
- Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. (If your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch.) Serve with honey, if desired.
PER SERVING (3 PANCAKES) 219 CAL, 15 G FAT (2.5 G SAT FAT), 124 MG CHOL, 96 MG SOD, 9 G PRO, 15 G CAR, 3 G FIBER.