When you are in need of a last-minute dish to bring to a get-together, this twist on a holiday classic is the perfect choice!
Ingredients
- 2 eggs
- ½ cup almond butter
- 2 ripe bananas mashed
- 1 tablespoon raw honey
- 1 teaspoon cinnamon
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 1 cup Pamela's Gluten Free Baking & Pancake Mix
- 2 tablespoons ground flaxseed
- 1 teaspoon coconut oil
Servings:
Instructions
- In a mixing bowl, beat eggs. Stir in almond butter, bananas, honey, and cinnamon. Add melted butter and vanilla, mixing until well combined.
- Stir in baking mix and flaxseed. Heat skillet to medium heat and add coconut oil.
- Pour ⅓ cup of the batter into the skillet for each pancake. Cook 2-3 minutes on each side or until golden brown.
- Top with butter and raw honey or maple syrup. Makes 8-10 pancakes.
