I grew up eating pancakes for breakfast, so when it comes to this fluffy breakfast indulgence, there is a sense of nostalgia that reminds me of all the mickey-mouse shaped pancakes my mom would make us before school. As I got older and more invested in my own health, I have found alternative ways to make my favorite comfort foods. I like to combine the fluffy, moist, mouth-watering flavor of banana bread pancakes with nutrition that is good for my body and wont leave me in an eneregy slump later in the day. When banana bread comes in pancake form and delivers vitamins and nutrients that our bodies needs to be happy and healthy, only good things can happen. 

Banana Bread Pancakes

(adopted from roost) 

Ingredients:

2 cups almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon ground nutmeg

3 very ripe bananas

2 eggs

butter or oil for greasing pan

Directions:

Combine all ingredients in blender; putting the eggs and bananas in first makes for easier blending.

Heat oil or butter in a pan.

Use 1/4 cup measuring cup to pour batter into 4-inch rounds. Use back of spoon to help spread out the batter. 

Cook and flip until each side is a golden brown (about 2-3 minutes on medium heat).

Drizzle with fruit or jam, nut-butter, maple syrup, or any of your favorite toppings! 

Enjoy!

Be well and eat deliciously!

Mercedes