Breakfast is THE BEST. Anyone who doesn’t agree with that, k bye.

But really, these 4 ingredient gluten and dairy free pancakes are bomb. They’re filling, easy to make, and can be refrigerated for the next morning. I wish I could take credit for this recipe, but my sister is actually the brilliant mastermind behind it. It took her a few rounds of experimenting to get it right, but I think she’s finally got it down. Here we go!

Ingredients

• 1 very ripe banana
• 1 egg
• 4 TBSP almond flour
• 1/4 tsp baking powder
• 1 TBSP coconut oil
• toppings: any of your favorite fruits and maple syrup, or my personal favorite – almond butter

Instructions

1. Mash up the banana with a fork until smooth and pasty. Put into bowl.
2. Stir in the rest of the ingredients until creamy like texture.
3. Over medium heat, pour the coconut oil into a stovetop pan. Wait until it melts, then spread it around. Pour batter into the pan (in whatever size you want your pancakes) and let sit until you reach your desired doneness, checking often. We like to wait until ours get a little darker.
4. Flip and make as many as you want.

Enjoy!