Inspired by Elvis’s favorite sandwich cravings… but in pancake form! This is a great way to use up bananas that are overripe or partially eaten by picky kids.


1 cup Better Batter Gluten Free Flour
4 very ripe bananas
4 large eggs
4 tbsp. peanut butter or almond butter
1 tbsp. cinnamon
1 tbsp. vanilla
4 strips cooked bacon, crumbled
2 tbsp. coconut oil
honey to taste

Directions: Combine bananas, eggs, flour, cinnamon, and vanilla in a large bowl. Mix until blended, but it’s ok if there are still some large chunks of banana. Heat the coconut oil in a skillet on medium low heat. Ladle the batter onto the skillet in 4 portions. Cook each side until golden brown. Top with peanut butter, crumbled bacon, and honey. Serves 4.