Almond Flour Banana Pancakes
Moist and fluffy almond flour banana pancakes are easy to make using five ingredients. They're perfect for people who follow a low-carb or gluten-free diet. And the best part? They're ready in 10 minutes!
Servings 6 pancakes
Calories 152kcal
Ingredients
- 100 grams almond flour
- 2 bananas ripe, mashed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt (optional)
Instructions
- In a medium bowl, combine the almond flour and baking powder (add salt if using).
- In a separate bowl, mash the bananas using a fork - or a potato masher.
- Add the eggs and vanilla to the mashed bananas and mix well.
- Add the almond flour mixture to the banana mixture and whisk well. Let the pancake batter rest for 10 minutes before using.
- Heat a cast-iron skillet or a good quality non-stick pan with a bit of oil (coconut, olive or butter) over low, medium heat. Use an ice cream scoop to scoop out the pancake batter (or use a ¼ cup measuring cup) and drop it into the pan.
- Spread the batter out a little, shape it into a circle, and cover the pan with a lid.
- Cook the pancakes for 4 minutes covered.
- Flip very gently and cook on the other side for 2 minutes when the edges have set. Repeat with the remainder of the pancake batter. Serve with your choice of toppings.
Notes
- Use fine almond flour - not an almond meal. Almond meal will make the pancakes grainy.
- When flipping the pancakes, the batter should still be a little wet. Once the edges start to look dry, flip them. (don't expect to see the holes form as you do with regular pancakes).
- Cover your pan with a lid. Unlike your traditional pancakes, these need a little extra time.
- Ensure to cook the pancakes on low, medium heat - this also helps prevent burning and keeps the pancakes from getting soggy.
Nutrition
Serving: 1pancake | Calories: 152kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 1g