I have to admit that while I’m diligent about working out and keeping active, I’m not always as diligent about nutrition. So this month, I’m recommitted to focusing more on nutrition – and what better month to do so?!
This past weekend, I made a fun twist on pancakes using only five ingredients! Even Brett loved them and he’s usually pretty hesitant to try new things. These are definitely getting added to our short list of go-to breakfasts along with the green smoothie I shared a few weeks ago, both using my new secret ingredient, Beckah’s Bangin Butter!
Another thing that I love about these pancakes is that you can experiment with different spices and toppings. I used cinnamon in my mix, but I’m thinking that pumpkin spice would be amazing to try! I used real maple syrup, fresh Maine blueberries, and almond butter to top our pancakes, but you can really use any combination of fruits, whipped cream, chocolate syrup, etc..etc..there are just so many possibilities!
5 Ingredient Almond Butter Banana Pancakes
2 medium bananas
4 large eggs
1 tablespoon Beckah’s Bangin’ Butter (almond butter)
¼ teaspoon baking powder (optional, but I used it to make the pancakes fluffier)
¼ teaspoon ground cinnamon
Toppings: Real maple syrup, blueberries, and more almond butter
In a medium sized mixing bowl, slice 2 bananas and use a potato masher until you reach a smooth consistency.
Then, add the eggs and mix together with a whisk.
Next, add the baking powder, ground cinnamon, and almond butter to the mix and combine. That’s it for the mix – how easy is that?!
Heat a flat skillet and add butter to avoid sticking. Be sure that the skillet is very hot before adding the mix. I made the mistake of not waiting long enough for the skillet to heat so when I added the first few batches of the mix, it quickly spread to the sides and was difficult to keep the pancakes looking like pancakes!
Cook until you are able to flip the pancake without it falling apart; about 2-3 minutes.
Flip and cook on the other side for another 2-3 minutes. You want the pancakes to be slightly golden in color.
Repeat until you’ve cooked all of the mix. I used our toaster oven to keep the pancakes warm.
Remove from oven and add your choice of toppings! Enjoy!
Note: This recipe made about 3 servings, so feel free to increase or decrease for desired amount.
Don’t forget about the September giveaway!
Each week during the month of September, I’ll be posting recipes using Beckah’s Bangin’ Butter (like this one) and YOU will have a chance to win a jar of each of the BBB flavors! To win, all you have to do is share this post with your friends on Facebook, making sure to tag me (Fittestah) and Beckah’s Bangin’ Butter. Every time you share, you’ll be entered to win. We’ll select the lucky winner on October 1st.
Beckah’s Bangin Butter is a vegan, Paleo jar of almond butter. It has zero-sugar, gluten free, and is packed with protein. Each jar is made fresh and ready to eat and can be stored just about anywhere. It is the perfect partner to fruits, veggies, marinades, baking, smoothies, and many more. You can purchase online at beckahsbanginbutter.com or visit the Beverly Farmers’ Market every Monday from 3-7 PM located at Veteran’s Memorial Park.