Almond Banana Pancakes
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
- 2 small to medium ripe bananas
- 4 eggs
- ⅔ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt optional
- ¼ teaspoon vanilla extract optional
Instructions
- 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.)
- Mix the eggs, almond flour, baking powder, and optional salt and vanilla. Stir until well combined.
- Heat a skillet over medium heat and spray with cooking spray.
- Scoop ¼ cup batter per pancake into the skillet. Cook until bubbles form and the edges are set, then flip and cook until golden.
- Top with chopped pecans or almonds, and drizzle with your favorite low-carb topping.
Nutrition
Serving: 1pancakeCalories: 90kcalCarbohydrates: 7gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 140mgFiber: 1.5gSugar: 3g
Tried this recipe?Let us know how it was!
