Makin' Banana Pancakes

I love me some pancakes but honestly the sugary, carbo-laden version seen on most brunch tables just makes me want to crawl back into bed and sleep all day. These babies are one of my favorite things to make because a) I usually have all the ingredients on hand and b) they are super energizing and keep me full all day. Also did I mention they are tasty as hell?! Bring on the weekend! 

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Ingredients

  • 3 ripe bananas
  • 4 eggs
  • 1/4 C coconut oil, melted
  • 1 T pure vanilla extract
  • 2 1/2 C almond flour
  • 2 t baking soda
  • 1/4 t himalayan sea salt
  • 1 T cinnamon
  • 1 C blueberries (fresh or frozen)

In a large bowl mash the bananas with a fork or immersion blender to your liking (I prefer mine chunky!). In a separate bowl whisk eggs coconut oil and vanilla together - add to banana mixture. In a separate bowl combine almond flour, baking soda, sea salt and cinnamon until combined - combine wet ingredients with dry and stir until everything is mixed with no flour remaining. Add blueberries and mix until combined into batter. If batter feels too thick mix in a tablespoon or two of almond milk.

Preheat pan over medium heat (if you heat on high you'll get burnt pancakes- I've made this mistake MANY times!). Melt some coconut oil in the pan. Using a spoon add desired amount of batter to pan (I've found that making smaller ones works better). When the top of the surface starts to bubble and the edges start to cook, flip over with a spatula. Cover and cook for another 4-5 minutes until its browned on both sides and mostly cooked through. You can get creative with the toppings - I love topping mine with a little almond butter, hemp seeds, unsweetened coconut and maple syrup! 

BOOM.

BOOM.