Almond Banana Pancakes (gluten/grain/dairy Free)

I created these a week ago and have not been able to stop making them since!! They are possibly my favorite new food. I almost hesitate to call them pancakes....because they are so much more complex tasting than a plain old white flour pancake. The only way I can think of to describe these is a delicate fluffy soufflé, in cute little pancake form. Trust me on this...if you are looking for a great gluten/dairy free alternative to the typical eggs & bacon breakfast, these are for you!

Side note: These can also be made with peanut butter, with equally delicious results. I prefer almond butter, because it has a slightly milder flavor than the peanut butter version.

3 eggs

3 large bananas

3/4 cup almond butter

1 teaspoon baking soda

1 teaspoon lemon juice

bittersweet choc chips (optional)

Heat your griddle to 300 degrees F (a slightly lower temp than I normally cook pancakes, these burn easily).

Put all of your ingredients (except for the choc chips) in the bowl of your food processor. Blend until completely smooth, stopping to scrape down the sides of the bowl as needed.

Transfer the batter to a bowl and add in the chocolate chips (if you like....these can be easily omitted). Using a 1/4 cup measuring cup, scoop your batter onto a griddle. The smaller you make the pancakes, the easier they are to flip (because the batter is so runny).

Cook until large bubbles start to come to the surface and pop. Flip over and cook another 60-90 seconds, until both sides are golden. Serve immediately.

This recipes makes about 12 (4 inch) pancakes. I serve them plain, because they are delicious enough without any butter or syrup. These store very well in the fridge for a few days.

You will be amazed at how much these little pancakes rise while they are cooking. They turn out super light and fluffy! I also make these without the chocolate chips and they are delicious plain too (almost like banana bread).