- 1 ripe banana
- 1 cup unsweetened applesauce
- 1 cup nut butter (almond, walnut, etc.)
- 4 eggs
- 3 Tbsp coconut flour
- 1 Tbsp cinnamon
- 1/2 tsp vanilla
- 1 Tbsp. ghee (and more for topping)
- 1 apple, finely diced for topping
- Heat a griddle or large skillet over medium heat.
- Mash the banana in a large mixing bowl (with a potato masher or a fork).
- Mix in applesauce and nut butter until uniform (stirring well with a fork).
- Add eggs and combine.
- Mix in remaining ingredients to form a batter consistency.
- Coat griddle or pan with ghee (or coconut oil) and pour batter into roughly 3 inch diameter pancakes.
- Allow to set and cook well (a few minutes per side). Flip once bubbles start to form and cook the other side.
- Top with a smear of ghee and diced apple.
Consistency may vary based on the ripeness of the banana. If the batter needs thinning, I like to use a touch of coconut milk or almond milk to reach the consistency I like.
These pancakes are great to keep in the freezer for easy snacks or breakfast options.