Makes: 5 large cakes
4 whole eggs
2 tbsp almond butter
1 tbsp coconut oil
Strawberry preserves or strawberries (optional)
1) Blend the bananas, eggs, and almond butter to make a batter (you can use a blender on a low setting or mix the ingredients with a fork).
2) Heat a medium-size skillet on high. Pour in the coconut oil. When it’s hot, add the batter to form cakes. Cook until bubbles form and burst and then flip. Cook another minute or until undersides of pancakes are brown.
3) Plate the pancakes and cover with strawberry preserves or fresh strawberries, if you like. (The pancakes are sweet enough without it.)
812 calories, 34g protein, 60g carbs, 52g fat