A cozy twist on banana pancakes—with almond flour for a slower glycemic response.
Almond Banana Pancakes
Description
These pancakes are a staple in my kitchen. They’re naturally gluten-free, lower in sugar than traditional banana pancakes, and made with ingredients you probably already have on hand. The almond flour adds a gentle nuttiness and helps slow down digestion, making this a great option for a more balanced breakfast that will keep you feeling full.
Ingredients
Instructions
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Mash the bananas using a fork, potato masher, or food processor. I usually go with the food processor—it’s quick, and the smoother the mash, the better the pancakes turn out.
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Mix the eggs, almond flour, baking powder, and optional salt and vanilla. Stir until well combined.
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Heat a skillet over medium heat and spray with cooking spray.
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Scoop ¼ cup batter per pancake into the skillet. Cook until bubbles form and the edges are set, then flip and cook until golden.
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Top with chopped pecans or almonds, and drizzle with your favorite low-carb topping.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 140mg6%
- Total Carbohydrate 7g3%
- Dietary Fiber 1.5g6%
- Sugars 3g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gluten-free, Paleo, Breakfast, Meal-prep
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