EASY 4 Ingredient Pancakes with Smashed Raspberry Compote
1 tbsp. almond flour
1 ripe banana, mashed
1 tbsp. peanut butter, room temperature
½ cup fresh or frozen raspberries
2 tbsp. water
1 tsp. lemon zest (optional)
Fiercely whisk the egg, almond flour, mashed banana and peanut butter until it creates a batter. Let rest 5 minutes. While resting, heat a pan over medium heat and spray with cooking spray. Use a tablespoon to ladle the batter into the pan. Cook until bubbles start to form and then flip.
Heat a small pot over high heat and add the raspberries and the water. Bring them to a simmer, then turn the heat to low. Mash the raspberries with a fork and cook until they are soft and falling apart. Pour over pancakes and top with lemon zest.