My “go to” for quick, healthy, simple breakfast that is gluten and dairy free. It’s great pre-workout fuel for a long weekend bike ride!!!
- 2 bananas (ripe, mashed)*
- 1 egg white (or whole egg is fine too!)
- 1 T almond butter (or any nut butter – peanut, cashew, etc.)
- Dash of cinnamon (optional)
Heat skillet over medium heat – coat with cooking spray or a dab of oil (any kind)…the mix will be a little sticky, so it’s a good idea to use something.
Scoop about 1/4 – 1/3 C. of mix to make 4″ pancakes. Let cook until well browned 4-5 min., flip and cook another 4-5 min.
To serve, sprinkle with cinnamon and desired toppings such as: maple syrup, honey, almond butter, fresh berries, more bananas…
*can substitute 1 C. mashed butternut squash or sweet potatoes too!
Enjoy – Sarah Barkley!
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