Summer break is winding down. It’s time to start getting the children back to a healthy sleeping pattern to get them ready for the first day of school. After months of staying up late and sleeping in, the transition can be quite the struggle. Perhaps, a nutritious and delicious breakfast would help? FoodFacts.com shares this banana and almond butter pancakes recipe that the kids will sure love to wake up to. Time 10 minutes Serving 4 - 5 Ingredients 1 large ripe banana 1/4 cup smooth almond butter 2 large eggs Agave nectar amber and additional banana slices for serving, optional Directions In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs. Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter to the skillet and cook until bubbles begin to burst around the edges and in the center. Flip and cook until the underside is golden brown. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. Serve with agave nectar amber and sliced bananas, if desired. Recipe adapted from Woman’s Day.