Nut butter and eggs make fine substitutes for flour in these pancakes. The pancakes cook up light, flavourful and slightly creamy, and with 10 grams of protein per serving, they’ll keep you full for hours. Drizzle them with a bit of honey for a sweet taste if necessary, but remember to watch your sugar intake—especially for breakfast.

You can use either Peanut or Almond Butter in this recipe.

Nutritional Information

Energy 306 kcal
Sugars 15g
Carbs 29g
Fat: 18g
Saturated Fat 4g
Proteins 10g

Serves 1


1 TbspPeanut Butter

1/2 Tbsp Olive Oil

1 Banana

1 Egg


Step 1.
Place the bananas in a large bowl and mash with a fork until very smooth.
Step 2.
Beat the egg in a separate bowl until frothy. Add to the banana.
Step 3. 
Add the nut butter and mix well until creamy and smooth.
Step 4.
Heat the olive oil in a frying pan until hot. Pour a large spoon of pancake batter for each pancake onto the pan.

Step 5.

Cook pancakes for 2 minutes and then flip with a spatula. Cook an additional 2 minutes, or until the pancakes are golden brown.

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