Ingredients
- 2 medium overripe bananas mashed
- 1/3 cup smooth almond butter unsweetened
- 3 Tbsp unsweetened applesauce
- 1 1/2 tsp pure vanilla extract
- 2 flax eggs: 2 Tbsp flaxseed + 5 Tbsp water set aside for 10-15 mins
- 1 1/4 cup blanched almond flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 cup chopped pecans
Directions
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Preheat your oven to 375 degrees and grease 2 small skillets (6″) or 1 larger skillet (9-10″) with coconut oil, or line a square baking pan with parchment paper.
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In a large bowl, whisk together the mashed bananas, almond butter, maple syrup, applesauce, and vanilla until smooth. Add in the flax eggs and whisk to combine.
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Stir in the almond flour, cinnamon, baking soda and salt until a smooth batter forms. Fold in pecans, leaving 2 Tbsp to sprinkle over the top.
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Divide batter between the 2 6 inch skillets or a 9″ baking dish/pan and bake in the preheated oven for about 25-30 minutes if using skillets and 35-40 if using a single baking dish.
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Recipe Notes
*To make the flax eggs, mix 2 Tbsp flaxseed with 5 Tbsp water and set aside for 10-15 mins, then add to recipe as you would raw eggs.
Recipe from: https://www.paleorunningmomma.com/banana-breakfast-bake-paleo-vegan/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ThePaleoRunningMomma+%28The+Paleo+Running+Momma%29
Total time: 40 minutes
