Cookbooks
By Hannah Bronfman
3.8
(14)
Photo by Evi Abeler
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Recipe information
Ingredients
2 large, very ripe bananas
1/2 cup smooth almond butter
4 large eggs
1 teaspoon ground cinnamon
1 tablespoon coconut oil
Sliced banana and cocoa nibs, for serving
Preparation
Step 1
In a large bowl, mash the bananas until smooth.
Step 2
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
Step 3
Stir in the cinnamon.
Step 4
Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
Step 5
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Step 6
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
Step 7
Serve topped with sliced bananas and cocoa nibs.
From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.
TagsPancakeBananaFruitMainBreakfastDairy FreeGluten FreeVegetarianQuickEasyCookbooksHarper Collins
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Reviews (14)
Back to TopTriangleBefore I try this I would like SOME assurance that I do not need any flour.
lthammack
RRockville, VAR
1/8/2019
These came out great! Whole30 complaint and very satisfying with fresh berries and coconut cream. My husband really liked them too. I think it’s unfair to rate a recipe without trying it and I can confirm that zero flour is necessary (per the previous review)!
mmchiquita41438
Washington, DC
1/12/2019
Bananas + eggs = surprising but real pancakes. Yum
mjablons
Lakeville MA
1/13/2019
I also thought these were great - even better with a few blueberries dropped in. And totally agree it’s unfair to rate a recipe if you haven’t tried it. Gave 3 stars because they needed something - maybe chopped nuts or cacao nibs added to batter to give some texture. But if you’re looking for just plain pancakes, these fit the bill.
carolinetn
Nashville
1/13/2019
Wow! This recipe is great, especially for those of us trying to eat less grains yet still crave pancakes from time to time. The person who gave this recipe one star because they couldn’t fathom not using flour to get a good result is not being fair regarding the review process.
Dunesgirl
Cedarburg, WI
1/20/2019
I found these a bit on the eggy side for my tastes, but my 10 yr old loved them. I halved the recipe and made a bunch of smaller pancakes (more like crepes, really) and that worked well; also omitted the cinnamon as I'm not a fan of it - I know, I made some changes, but none were to the basic recipe or ratios. I will continue to make them as an alternative to regular pancakes as they fit the bill for a healthy breakfast with the eggs, almond butter and bananas. They are even almost fast enough for a school morning!
lisa_in_truckee
California
1/22/2019
Not convinced. My kids love fluffy buttermilk pancakes and these are not that. They're definitely eggy but without any of the rise of a traditional flour-based pancake. They are healthier, of course, but I ended up eating the extras cold out of the fridge and they weren't really as satisfying as I would have liked them to be.
tipiloo
New York
4/27/2019
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