(Grain-free) Almond Butter & Banana Pancakes

I love morning time.  It’s such a gift to wake up and be present as the day slowly begins to unfold before you.

I believe that what we eat for breakfast, sets the tone for the entire rest of the day.

Last winter, I posted a recipe for Paleo Pumpkin Pancakes, but now that it’s summer, I’ve switched it up a bit.

{Grain-free, sugar-free} Paleo Banana Pancakes: Makes 10 – 15 pancakes

Ingredients:

2 medium bananas
3 pastured eggs
1 tbsp. almond butter
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. vanilla extract
Pinch nutmeg
Pinch sea salt

Directions:

• Put all the ingredients into your blender and blend until smooth.

• Heat 1 – 2 tbsp. of stable cooking fat, such as grass-fed butter or coconut oil, in a large pan on the stove top (medium heat). Wait until the pancakes have fully bubbled up before flipping (these pancakes tend to be thin so you want to make sure they are fully cooked on one side before flipping them over). (**Tip – Make them small, about 3″ – 4″ across so they are easy to flip).

• Add more cooking fat to the pan after each round of pancakes.

• Serve warm with toppings of your choice: butter, real maple syrup, or fresh fruit.

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