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By ginagibson

Almond Flour Banana Pancakes

Name: Almond Flour Banana Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups almond flour; 2 tsp baking powder; 1/4 tsp salt; 4 eggs; 2 tsp vanilla; 3 tbsp olive oil; 2 tbsp milk of choice; 1 large, very ripe banana

5 steps

Prep:5minCook:15min

Light and fluffy almond flour pancakes sweetened with banana

Updated at: Thu, 17 Aug 2023 11:34:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories247.3 kcal (12%)

Total Fat20.5 g (29%)

Carbs8.4 g (3%)

Sugars4.3 g (5%)

Protein8.6 g (17%)

Sodium227.6 mg (11%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsalmond flour

2 tspbaking powder

¼ tspsalt

4eggs

2 tspvanilla

3 Tbspolive oil

2 Tbspmilk

of choice

1banana

large, very ripe

Instructions

Step 1

Blend the banana, eggs, vanilla, oil, and milk in a blender until just combined. Alternatively you could just hand mash the banana then whisk in the other wet ingredients, but you won't get as the smooth consistency of a blender.

Step 2

In a medium bowl, whisk the flour, baking powder, and salt. Slowly stir in the wet ingredients and mix until just combined.

Step 3

I find the pancakes turn out best when the batter sits for at least 5 minutes. Then scoop about 1/4 cup per pancake into a warm (medium heat) well oiled pan. Cook for a few minutes each side.

Step 4

To flip the pancakes, gently wedge a spatula under. The spatula should easily nudge under, otherwise leave on another minute.

Step 5

Add all your favorite toppings and enjoy. Save leftovers for up to five days in the fridge. I don't recommend freezing.

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