Almond Banana Pancakes
Contents
These delicious banana pancakes are a perfect breakfast option, packed with nutritious ingredients and bursting with flavor. They are quick and easy to prepare, making them an ideal choice for a busy morning. Let’s dive into the ingredients and the steps to create these fluffy and healthy pancakes.
How To make banana pancakes with almond flour?
The Ingredients
- Almond flour (1 cup) – This gluten-free flour provides a nutty flavor and a light, fluffy texture. Ensure it’s not almond meal for a finer consistency.
- Tapioca flour (2 tablespoons) – Helps bind the ingredients together and adds a slight chewiness to the pancakes.
- Banana (1 large, mashed overripe banana) – Adds natural sweetness and moisture, making the pancakes tender.
- Eggs (2, room temperature) – These help bind the ingredients and give the pancakes their structure.
- Baking powder (1 teaspoon) – Provides extra rise, ensuring the pancakes are fluffy and light..
- 1 tsp kosher salt
- 1 tbsp maple syrup
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla extract
Directions:
- Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl.
- Whisk all ingredients together with a fork.
- Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.
- Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.
- Cook until the bottom is golden brown. Flip and cook for another 2 minutes.
- Serve with your favorite toppings.
Storing pancakes
- Leftover pancakes can be stored in the refrigerator, in a covered container, for up to one week.
- Place individual servings of pancakes in ziplock bags and store them in the freezer for up to 6 months.
- You can reheat the pancakes in a microwave for 30 seconds or heat them on a non-stick pan until warm.
Banana Pancakes
Ingredients
- Almond flour 1 cup
- Tapioca flour 2 tablespoons
- Banana 1 large, mashed overripe banana
- Eggs 2, room temperature
- Baking powder 1 teaspoon
- 1 tsp kosher salt
- 1 tbsp maple syrup
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl.
- Whisk all ingredients together with a fork.
- Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.
- Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.
- Cook until the bottom is golden brown. Flip and cook for another 2 minutes.
- Serve with your favorite toppings.
Nutritional Facts (per serving):
Calories: 250
Protein: 9g
Fat: 14g
Carbohydrates: 22g
Fiber: 3g
Sugar: 8g
