Skip to main content

Mini-Surprise Banana Pancakes with Nut Butter Drizzle

pancakes

Makes: 16, serves 2 Prep: 5 minutes Cook: 10 minutes

Ingredients:

2 bananas, sliced into coins

½ cup gluten-free flour

1 scoop Noway Vanilla

½ tsp baking powder

1/4 cup almond milk

1 egg

1 tsp vanilla extract

Nutty sauce:

2 tbs Noya nut butter, we used the almond chia

2 tsp coconut oil, melted

1 tsp maple syrup

Method

  1. In a medium bowl, whisk egg and almond milk together, add remaining dry ingredients except for banana until a thick smooth batter is formed.
  2. Heat a frypan over medium heat (add a small amount of coconut oil if needed).
  3. Individually dip banana coins into batter until fully coated and place into a hot frypan. Cook for 1-2 minutes on each side. Repeat with remaining banana and mixture.
  4. For nutty sauce, combine the nut butter, coconut oil, and maple syrup in a small bowl until combined and forms a runny consistency.
  5. Place desired amount on a plate and drizzle with nutty sauce and extra toppings if preferred.

Enjoy!

Macros:

Per Serving:

Calories: 434

Carbs: 55g

Fat: 15g