Actually, there are more than three ingredients, but we'll get to that a little later. These have seriously satisfied my cravings for fluffy, sugary, buttery oh-so-gluteny pancakes. I make them for breakfast when I get sick of eggs, which does happen from time to time. They are also super quick and easy to prepare. You can whip them up at the beginning of the week, freeze some, and have breakfast for the rest of the week. (Just pop them in the toaster oven for a couple of minutes to reheat.) 

Now back to the three ingredients. The three MAIN ingredients are banana, egg and almond butter, but you can pretty much customize them any way you like. I add a little flax meal, hemp hearts, and blueberries to mine. They are packed with protein and belly filling fiber. They are so wonderfully satisfying that you won't even miss those OTHER pancakes!

3 Ingredient Pancakes

1 very ripe banana 

1 egg

1 heaping TBSP creamy almond butter

Add-ins (blueberries, strawberries, unsweetened coconut, flax meal, hemp hearts, etc.)

Mash the banana, add egg and almond butter and mix well.

(Batter should be fairly smooth with small banana clumps.)

Stir in add-ins.

Warm coconut oil in a pan over medium heat.

Using a 1/4 cup, pour batter into pan.

Brown on one side; flip.

Serve warm with a side of bacon.

*Makes 5 pancakes

*DF/SF/GF