INGREDIENTS
2 large, very ripe bananas
1/2 cup smooth almond butter
4 large eggs
1 teaspoon ground cinnamon
1 tablespoon coconut oil
sliced banana and cocoa nibs, for serving
DIRECTIONS
In a large bowl, mash the bananas until smooth.
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
Stir in the cinnamon.
Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
Serve topped with sliced bananas and cocoa nibs.
