Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.

　　

Ingredients

4 servings

　　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

　　

Step 1

In a large bowl, mash the bananas until smooth.

　　

Step 2

Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.

　　

Step 3

Stir in the cinnamon.

　　

Step 4

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.

　　

Step 5

Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.

　　

Step 6

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.

　　

Step 7

Serve topped with sliced bananas and cocoa nibs.

　　From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.