Sunday mornings remind me of two things: banana pancakes, and Jack Johnson. Growing up, I loved pancakes but my family really only had time for them on the weekends or a special occasion like my birthday. Traditional pancakes are also typically high in sugar, which my parents weren’t thrilled about me eating for breakfast all the time.

Now as an adult, nutritionist, and recipe creator I decided to change that little rule, and made this incredibly quick & easy grain-free banana pancake recipe you can make every day of the week, with absolutely no sugar added (thank you bananas!). The macros stack up to the perfect balanced breakfast — protein, carbs, fiber, and little healthy fat to top it off!

Ingredients

1 banana⁣
2 eggs⁣
4 Tbsp almond flour⁣
1/4 tsp cinnamon ⁣
Berries of choice for topping

Directions

Mash the banana in a bowl with a fork, then mix in the eggs until well combined. Add in the almond flour and cinnamon and mix. Heat a pan over medium heat and spray with cooking oil of choice. Pour spoonfuls of batter onto the pan. Let cook for about 2-3 minutes or until brown on one side, then flip and cook for another 2 minutes. Makes about 8 small pancakes. Top with berries of choice and enjoy!