Gluten and wheat free, these little cakes are a tasty alternative to regular, grain-based pancakes. The bananas and the dates provide natural sweetness and the eggs and the almond butter help to bind them together. They are light and fluffy, but provide just enough calories and protein to get you through your busy morning.
Place bananas, dates, almond butter, vanilla and eggs into a food processor and blend until fairly smooth (less than 30 seconds). Heat a grill pan, spray with cooking spray. Place about 2-3 tablespoons of banana mixture on to the grill. Cook until brown on one side (a few minutes), flip and brown the other side. Serve with a sprinkle of powdered sugar. Makes about 12 small pancakes. JudyMatusky.comFlourless Bananas, Almond butter and Date Pancakes
Ingredients
Directions
Judy Matusky, RDN, LDN 