Create a perfectly sweet, fluffy breakfast with our healthy peanut butter and banana pancake recipe. Whip up tender, gluten-free flapjacks in no time with a few pantry ingredients and fresh fruit for garnish.
Recipe yields 6 servings
In a large bowl, whisk together the egg yolks, bananas, almond flour, coconut flour, baking powder, cinnamon and salt. In a separate large bowl using a hand mixer, whip the egg whites until stiff peaks form, about 4 to 5 minutes.
Gently fold the whipped egg whites into the batter until evenly combined.
Lightly coat a griddle with nonstick cooking spray and heat over medium-low heat. For each pancake, pour about 1/4-cup batter onto the pan, spreading it out evenly. Cook, turning once, until both sides are lightly golden.
With a small star-shaped cookie cutter, cut star shapes out of 1 pancake. Smear peanut butter on pancakes and garnish with blueberries, raspberries, confectioners' sugar and star-shaped pancake pieces, if desired.