Mix the mashed banana, almond flour and flaxseed powder in a medium bowl until combined. Gently fold in the whipped egg whites to keep the pancakes light and fluffy.
Brush a large nonstick skillet or griddle with butter and heat over medium-low heat.
Add 1/4 cup-fulls of batter to the pan and cook until the pancakes begin to bubble on the top and are golden on the bottom. Flip, and continue to cook until golden on both sides. Repeat with the remaining pancake batter.
Top the pancakes with mixed fresh berries, paleo granola and a drizzle of honey.
Active Time: 25 minutes
Total Time: 25 minutes
Ease of preparation: easy
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.