Ingredients
2 bananas
2 egg
1 Tbs coconut flour
1-2 Tbs almond butter
fresh or frozen blueberries
1/4 cup nuts of choice (walnuts, macadamia, almonds are good), chopped
1 tsp. coconut oil
Dash of sea salt (optional)
Instructions
Mash bananas in a bowl.
Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt, and whisk until well blended.
Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4" around). Theyll be easier to flip if you keep them from the edges of the pan.
Flip when batter loses its "tackiness" around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.
No comments:
Post a Comment