Golden + crispy on the outside and so flavorful + moist on the inside— these banana pancakes are super nourishing but truly taste like an indulgent treat! Naturally gluten-free, dairy-free, vegan, + no added sweetener but you’d never know it. Inspired by Jack Johnson (of course) 🙂

Saturday Morning Banana Pancakes

Serving Size: 2
Cooking Time: 15 minutes

INGREDIENTS:

• 1 banana, mashed
• 1/4 cup full fat coconut milk
• 1/4 cup natural almond butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 flax eggs (2 tablespoons flaxseed + 5 tablespoons water, stir together in small bowl and let sit for 5 minutes to thicken)
• 1/2 cup almond flour
• 1/2 cup oat flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt

DIRECTIONS:

1. Heat a large pan or griddle over medium heat and coat with coconut oil (or oil of choice).
2. In a large bowl, stir all wet ingredients together until well combined. Stir in almond flour, oat flour, baking soda, and sea salt.
3. Pour onto pan, cooking on each side until golden brown. Careful when flipping since these pancakes are on the delicate side. Enjoy! I like mine with a little butter and pure maple syrup 🤤