Almond Butter and Banana Pancakes

Directions

1. 1.

   In a large bowl, mash the bananas until smooth.

2. 2.

   Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.

3. 3.

   Stir in the cinnamon.

4. 4.

   Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.

5. 5.

   Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.

6. 6.

   Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.

7. 7.

   Serve topped with sliced bananas and cocoa nibs.