1 medium banana
1 heaping tbsp almond butter
cacao nibs (optional)
1 tbsp coconut oil
Blend banana, almond butter and eggs in a blender or food processor until a batter-like consistency is reached. Heat a large skillet over medium heat and add the coconut oil. Pour batter into the pan. Wait for bubbles to appear, then flip the pancakes and allow to cook on the other side. Remove from the pan and top with cinnamon and cacao nibs.
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