On Vacation Through January 6

LiThese mouthwatering Gluten Free, Paleo-ish pancakes get an upgrade with the irresistible nut butters from GroundUp PDX. They only use a tiny bit of honey to lightly sweeten these mouthwatering nut butters but you'll swear it must be more because it tastes so good. These are so good you simply don't need syrup at all, but we won't tell if you add some. 

Makes 2-4 pancakes

Ingredients:

1 ripe banana (the more ripe the better)

1 egg

2 Tablespoons Cinnamon Snickerdoodle Almond, Cashew and Coconut Nut Butter or Coconut Cardamom Chia Nut butter

1/4 teaspoon vanilla extract

1/8 teaspoon salt

Butter, Ghee or non-flavored oil for frying

Directions:

Lightly beat the egg in a bowl, Add the banana and nut butter and smash with a fork to combine. Add vanilla and salt and beat until it is smooth and roughly the texture of pancake batter.

Ladle the mixture into a pre-heated, greased skillet as you would pancake batter over medium heat.  Cook until the edges get crispy and bubbles form (approx 2-3 minutes). Flip and cook until golden brown and caramelized.  Top with additional slices of banana and nuts. Syrup is optional but delicious.


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