Servings: 12 Pancakes
Almond Flour Banana Pancakes
Almond Flour Banana Pancakes are a healthy grain-free pancake recipe for those mornings you just want something GREAT! They're moist, fluffy, and taste just like banana bread!
Ingredients
- 2 ripe bananas mashed
- ½ cup full-fat canned coconut milk
- ½ tsp pure vanilla extract
- 1 large egg
- ½ cup finely ground almond flour
- ½ cup brown rice flour or tapioca flour or GF AP flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
- ½ cup walnuts chopped, optional
Instructions
- Mash the bananas in a mixing bowl. Add the eggs, coconut milk, and vanilla extract and whisk together.
- In a separate bowl, combine the rest of the ingredients and stir together.
- Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
- Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature.
- Measure ¼ cup of the banana pancake batter and pour it into the skillet. Cook until the sides of the pancake begin to firm up, about 2 minutes. Flip to the other side and cook another minute or two until pancake is cooked all the way through.
- Repeat with remaining batter!
- Serve almond flour banana pancakes with butter and pure maple syrup.
Nutrition
Serving: 1Pancake, Calories: 98kcal, Carbohydrates: 12g, Protein: 3g, Fat: 5g, Fiber: 1g, Sugar: 3g