Almond Flour Banana Pancakes
These almond flour banana pancakes are a fluffy, gluten-free delight that’s perfect for a quick breakfast or weekend treat. Ready in just 30 minutes, they’re soft on the inside with a golden, lightly crisp exterior—irresistibly satisfying.
Ingredients
- 1 ½ cups superfine almond flour
- 1 teaspoon baking powder
- 2 medium ripe bananas mashed (about 1 cup)
- 3 large eggs
- ¼ cup milk or dairy-free milk
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together almond flour and baking powder.
- In a separate medium mixing bowl, combine the mashed banana, eggs, milk, and vanilla.
- Add the dry ingredients into the wet ingredients and stir until well combined and no large lumps remain.
- Heat a large non-stick skillet over medium heat. Once hot, add oil and turn the pan to coat the bottom evenly.
- Ladle a ¼ cup of the batter into the preheated pan. If you cook multiple pancakes at a time, just be sure to leave enough room for the batter to spread. Cook for about 3 minutes or until the bottom is golden brown and the edges look cooked.
- Carefully flip the pancakes with a thin spatula, and continue to cook until the pancakes are golden brown on both sides and the center is cooked.
- Transfer pancakes to plate or serving platter and repeat with remaining batter.
- Serve warm with syrup and butter, or your favorite toppings.
Nutrition
Calories: 391kcalCarbohydrates: 27gProtein: 17gFat: 26gSaturated Fat: 4gCholesterol: 146mgSodium: 212mgFiber: 7gSugar: 13g
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