Grain Free Pancakes

composition tasty breakfast pancakes

Nutritional Facts: 120 cal each pancake for 12 pancakes; 11g carbs


  • 4 ripe bananas
  • 4 large eggs
  • 1⁄2 cup almond butter
  • black pepper, to taste (I usually add about 1⁄2 tsp)
  • 2 tsp coconut oil


  1.  Place bananas in a large bowl and mash them with a fork until smooth.
  2. Beat the eggs in a separate bowl until frothy. Add them to the bananas.
  3. Add the almond butter and mix well until creamy and smooth. Season with freshly ground black pepper to taste.
  4. Heat the coconut oil in a skillet or on a griddle over medium-high heat. Pour 1⁄2 cup pancake
    batter for each pancake onto the griddle or skillet.
  5. Cook pancakes for 2 min and then flip. Cook 2 min on other side, or until golden brown.
    *Can make 1⁄2 recipe for fewer pancakes

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