I cannot recall where I stumbled upon this recipe, but boy, what a game changer. I was sure I would have to give up life with one of my favorite breakfast foods when I had to give up gluten: Pancakes! These pancakes are dense, moist and utterly delicious. They are best paired with seasonal fruit or berries on top. Another added bonus is that it is such a simple recipe to remember!
Ingredients:
1/4 cup almond butter
3 eggs
3 ripe bananas
Coconut oil or butter for the pan
Instructions:
Mash bananas in a bowl using a fork
Add eggs and continue to mash until smooth
Add almond butter to the mix and whisk until smooth
Heat oil or butter in a pan on low heat
Use a small dry measuring cup as a scooper or pour slowly from the bowl onto the pan
Do not make your pancakes too big or they will be impossible to flip!
Cook until little bubbles start to show in the batter and then flip to the other side
Cook about the same time on this side (1-2 minutes or so but varies by stove/heat)
Repeat process for each pancake
Add any toppings and serve!
Brunch is served!
Love,
{CC} Collegiate Cooker (but really the Cooker with a job this summer!)
P.S Apologies for my infrequent posting
The Collegiate Cooker 