| 6 | 20 | 396 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 2 medium | Banana (s) |
| 1/2 cup | Almond butter (100%, or pecan butter) |
| 4 medium | Egg |
| 1 tsp | Baking soda |
| 2 cup | Blueberries (frozen organic) |
| 1 tbsp | Ghee (or butter or coconut oil + extra for pancakes) |
Mash the bananas in a large bowl.
Stir in the almond butter, eggs, and baking soda.
Cook the pancakes in a greased skillet until golden brown, then flip and cook on the other side.
Meanwhile, prepare the blueberry compote. Add the blueberries and ghee to sauce pan, cook at medium until the fruit softens and juice begins to thicken.
Top each pancake with a heaping spoonful of blueberry compote. Enjoy!
| Fruit | 1.4 |
| Meat Alternative | 1.5 |
