Banana Blueberry Almond Pancakes

A perfect gluten-free power breakfast!

Ingredients

2 large Bananas
1 Egg
1 1/2 tbsp Raw Unsalted Almond Butter
1 pinch Sea salt
1 tsp Vanilla extract
1 pinch Fresh ground nutmeg
1 tsp Cinnamon
1 cup Fresh blueberries


Instructions
Combine all ingredients except for blueberries and puree them with a hand-held blender until creamy. Add blueberries at the end. We cook ours in with a little ghee in a cast iron pan on medium.

Serve with freshly whipped cream and fresh strawberries. This is a power breakfast that will keep you going for quite some time. We love to make ours on a Sunday morning before heading out for the trails.

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11 Comments Add yours

  1. Zachary says:

    These pancakes were out of this world. The picture doesn’t even do the taste justice. I am moving in to the Svendblads guest house to eat 3 meals per day plus 2 snacks daily.

    Watch out.

    Like

  2. Caitlin says:

    These pancakes look great! Can’t wait to try them tomorrow morning. I have been needing a good, easy recipe for pancakes (sans the starch). Thanks!

    Caitlin

    http://strengthin.wordpress.com/

    PS – I added your great blog to my blogs “Resources” page.

    Like

  3. Mary says:

    These really work? They have no flour at all! Does the egg act as the binder? I must try them. I can’t imagine that they work without rice or tapioca flour.

    Like

    1. Hi, yes they do, give them a try and let us know how they come out. JO

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      1. Liz says:

        it says almond butter…did you mean almond flour???

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      2. Hello Liz, no it’s almond butter, you will love these, just make them slow and follow the recipe – they are so great. Let me know how they turn out. J

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  4. Lulu says:

    I don’t know what I did wrong… but these did not work at ALL. 😦

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  5. My favorite fo sho!!!

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  6. I just made these. I used strawberries instead of blueberries because they are what I had. This could be one of the best things I have ever eaten. SOOO GOOD!

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  7. Lois Bowen says:

    I made these for the second time this morning. They taste wonderful, but how do you get them to hold together in the shape of a firm pancake and look like the picture? Mine fell apart when I tried to flip them. They ended up looking like a pile of unidentified mushy shapes which tasted heavenly. I’d love to have them look as good as they taste.

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    1. Hello Lois, patience is the key and the right amount of oil and spatula. We lightly coat the pan (the pan should not be too hot) and then pour it on, watch it rise a bit and then carefully flip them with a thin blade spatula. It’s in the wrist. 🙂 give yourself a few tries and let me know if you are still having issues. Jo

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