Grain-Free Pancakes

By BClover

From Paleo Diet Solution Cookbook
Serves 4
Nut butter and eggs makes a fine substitute for flour in these pancakes.

The pancakes cook up light, flavorful and slightly creamy, and with 9.5 grams of protein per serving, they’ll keep you full for hours. Drizzle them with a bit of honey or agave nectar for a sweet taste if necessary, but remember to watch your sugar intake—especially for breakfast.
Ingredients:

Ingredients

• 4 ripe bananas
• 4 large, cage free, organic eggs
• 1/2 cup nut butter
• 2 teaspoons butter or olive oil
• Freshly ground black pepper to taste

Preparation

Step 1

Place the bananas in a large bowl and mash them with a fork until smooth.
Beat the eggs in a separate bowl until frothy. Add them to the bananas.
Add the nut butter and mix well until creamy and smooth. Season with freshly ground black pepper to taste.
Heat the butter or olive oil in a skillet or on a griddle. Pour 1/4 cup pancake batter for each pancake onto the griddle or skillet. Cook pancakes for 2 minutes and then flip with a spatula. Cook an additional 2 minutes, or until the pancake is golden brown