September 26 is National Pancake Day. And who doesn’t love a warm stack of delicious flapjacks? If you love pancakes as much as I do, but want to avoid the anti-nutrients like lectins, gluten, and phytates that are found in grain, try this simple four ingredient recipe for banana pancakes.
You will need:
2 overripe bananas
2 tbsp almond butter
1/4 cup chopped almonds
In a medium sized bowl, mash the bananas with a fork. Mix in the almond butter and eggs. Add the walnuts and stir until they are incorporated. Grease a frying pan with coconut oil and bring the pan to medium heat. Spoon the batter into the pan, using approximately 1/4 cup for each pancake (smaller pancakes will stay together better and will be easier to flip than large ones). Brown the pancakes on both sides and enjoy while they are warm!
The pancakes will be sweet because of the bananas, so try enjoying them on their own without any syrup. Be creative and mix blueberries into the batter or top your pancakes with fresh fruit!