This recipe is a new twist on one of America’s favorite breakfast foods—pancakes. Instead of the high glycemic white flour used in traditional pancake batter, this grain-free (gluten-free) and dairy-free flourless pancake is easy to prepare and delicious to eat. Combining eggs with nut butter provides enough protein and fat to keep you satisfied all morning. The recipe calls for almond butter which can be substituted for any nut or seed butter of your liking. My favorite new product is Nuttzo, a combination nut and seed butter. Here is a list of the ingredients in Power Fuel Nuttzo: organic cashews, organic almonds, organic brazil nuts, organic flax seeds, organic hazelnuts, organic chia seeds, organic pumpkin seeds, sea salt.
2 organic eggs
1 Tbsp almond butter (or any nut/seed butter of your liking)
½ tsp cinnamon
Preheat pan on medium with coconut oil or organic, grass-fed butter
Combine eggs, bananas,and almond butter and mix well. Using a food processor or blender makes this an easier step.
Ladle with ¼ cup and pour into pan, cover with lid and cook for 2-3 min
Flip pancake and brown other side
Sprinkle with cinnamon and Enjoy!
Tasty Extras: Experiment by adding in blueberries, chopped nuts, hemp seeds