Almond Flour Banana Pancakes
User Reviews
5
Almond Flour Banana Pancakes
Description
The Almond Flour Banana Pancakes use a base of ripe mashed bananas combined with eggs and almond flour, along with baking powder to aid leavening. The batter is blended smooth and cooked buttered in a skillet over medium-low heat with a lid to allow gentle cooking through the thick batter. The result is pancakes with a tender texture and mild banana flavor balanced by the nuttiness of the almond flour. Optional additions of cinnamon and sweetener provide customizable warmth and sweetness. Making about eight pancakes, this recipe yields four servings, with each pancake approximately 10 centimeters in diameter. For extra fluffiness, separate and whip the egg whites before folding them into the batter.
Ingredients
- 4 egg large, room temperature
- ⅔ cup banana 170g, 2 small bananas. Must be overripe, with many dark spots, mashed
- 1 ¼ cup almond flour 125g
- 2 teaspoon baking powder
- butter for frying, or coconut oil
Optional
- 2 tablespoon granulated sweetener
- ½ teaspoon cinnamon
Instructions
- Put the eggs and chopped banana into a high-speed blender. Blend until smooth. Or, mash the banana well, then mix it in a large mixing bowl with a handheld electric mixer.
- Add the almond flour and baking powder into the mixture (plus cinnamon and sweetener, if using). Blend for 1 minute or until a smooth batter forms.
- Melt butter or oil in a large skillet or non-stick frying pan over medium heat. Spoon 3 tablespoons of batter per pancake into the skillet and spread it into a round shape. You can fry 2 pancakes at the same time.
- Reduce to a low heat and put a lid on the pan. Fry the pancakes for 2-3 minutes on one side. Once the edges are firm, the top is beginning to set and you can see bubbles form, flip the pancakes with a large spatula.
- Fry the pancakes on the other side for another 1-2 minutes or until golden. Clean the pan with kitchen paper between batches and add more butter for each new batch of pancakes. Continue until all batter is used up.
Notes
- This recipe makes eight pancakes, serving four people with two pancakes each around 10 centimeters in diameter.
- Using overripe bananas with dark spots ensures natural sweetness and easier mashing.
- For fluffier pancakes, separate eggs and whip the whites to stiff peaks, folding them in last.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 955 | |
| Calories | 293kcal | 15% |
| Total Carbohydrates | 15.5g | 5% |
| Protein | 13.4g | 27% |
| Fat | 21.3g | 33% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 4.2g | 17% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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