EASY 4 Ingredient Pancakes with Smashed Raspberry Compote

1 tbsp. almond flour

1 ripe banana, mashed

1 egg

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.


Serves 1.