Want fresh pancakes in the morning? Combine the four ingredients in the blender, store them in the fridge overnight, and take five minutes to cook the pancakes in the morning. It can’t get any easier to eat a healthy breakfast.
Nutrition (per serving)
Calories: 301; protein: 10g; fat: 15g; carbs: 35g; sugar: 17g
Recipe by Allison Schaaf, M.S., R.D., L.D., of PrepDish.com. Photo by Michele Rosen, Paleo Running Momma.
Makes 4 servings
- 4 ripe bananas
- 4 eggs
- 4 Tbsp almond butter
- ½ Tbsp ground cinnamon
- 4 Tbsp maple syrup (optional)
How to make it
Place bananas, eggs, almond butter, and cinnamon in a blender, and blend until smooth.
Cook on pancake griddle or sauté pan over medium heat for 2-3 minutes per side.
Top with any remaining almond butter and drizzle with maple syrup, if using.