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The Healthy Pancakes I Want To Eat Every Morning (and afternoon)

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Ingredients
  

  • 5 eggs
  • 2 large bananas yellow to brown work best
  • 1/4 cup almond butter
  • 2 tablespoons ground flax seed optional
  • 2 teaspoons cinnamon optional
  • Makes 10-12 pancakes

Instructions
 

  • Put all ingredients into a high powered blender or Vitamix. Blend until everything is well incorporated.
  • Use a non-stick spray or coconut oil on your griddle or pan.
  • Pour the batter into the pan until you have the desired size cake (I recommend 5-6 inches). The batter is very thin - this is normal!
  • Let cook until bubbles start to form in the batter. This usually takes about 3 minutes. (These flip easily if they are fully cooked on one side, but will be tough to flip if you try to flip them too soon!)
  • Carefully flip the cake and let it cook 2 minutes on the other side.
  • Remove from the heat and either serve immediately or cool completely and then store in an airtight container in the fridge or freezer.
  • They will last 3-5 days in the refrigerator or up to a month in the freezer.
  • Serve with almond butter, organic yogurt, sliced almonds and/or fresh fruit.