Almond Butter and Banana Pancakes

From the kitchen of Carly

Three-ingredient pancakes that taste indulgent but keep it simple. Mashed banana and almond butter create a naturally sweet, protein-packed base, while cinnamon adds warmth. Top with fresh banana slices and cocoa nibs for contrast and crunch. No flour required.

Almond Butter and Banana Pancakes

Almond butter and bananas do the heavy lifting here, binding into a fluffy pancake with almost no flour in sight. Four eggs plus two very ripe bananas become something closer to a custard inside, crispy at the edges, requiring just a cast-iron pan and decent heat. The cinnamon whispers under cocoa nibs and fresh banana slices, making breakfast feel less accidental.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 large, very ripe bananas
  • 1/2 cupsmooth almond butter
  • 4 largeeggs
  • 1 tspground cinnamon
  • 1 tbspcoconut oil
  • 1Sliced banana and cocoa nibs
  • 1for serving

Instructions

  1. Drop the bananas into a large bowl and mash them until completely smooth with no large lumps remaining.

  2. Add the almond butter and whisk it in thoroughly, then crack in the eggs one at a time, making sure each one is fully worked into the batter before adding the next.

  3. Sprinkle in the cinnamon and stir to combine.

  4. Set a large cast-iron or ceramic skillet over medium-high heat. Once a few drops of water splashed onto the surface sizzle and skitter across it, add the coconut oil and let it melt.

  5. Scoop the batter onto the skillet in 2-tablespoon portions, spacing them far enough apart that they have room to spread.

  6. Let each pancake cook 2 to 3 minutes until the bottom is set and releases cleanly, then flip and cook the second side for another 2 to 3 minutes.

  7. Pile sliced bananas and cocoa nibs on top before serving.

Tips from the kitchen

  • Make sure your bananas are very ripe, almost past the point you'd eat them raw, so they mash into a smooth base and the batter comes together without lumps.
  • Use medium-high heat and wait for the water drop test, that audible sizzle tells you the pan is hot enough to set the bottom before you flip without it sticking.
  • These spread as they cook, so drop smaller scoops with space between them, two tablespoons per pancake, or you'll end up with one giant pancake instead of four.

Variations

  • Swap almond butter for tahini or sunflower seed butter if you want to cut back on richness or dodge a nut allergy.
  • Skip the cocoa nibs and top with a drizzle of almond butter thinned with a little maple syrup instead.
  • Add a pinch of sea salt and a quarter teaspoon of vanilla extract to the batter for a less straightforward flavor.
  • Dust the top with powdered sugar or a little cacao powder before serving if you want the sweet-tooth version.

Make ahead and storage

Leftovers keep in the fridge for two days in an airtight container. They reheat fine in a 300 degree oven for five minutes, or eat them cold if you're in a hurry.