Almond Flour Banana Pancakes
10min
20min
4
616
Chef's Note
For the fluffiest pancakes, make sure your bananas are very ripe (with brown spots) for natural sweetness, and don't overmix the batter. If you prefer thinner pancakes, add a splash of almond milk to the batter. These pancakes freeze well - just place parchment paper between each one and store in a freezer bag for quick weekday breakfasts!
Tags
Ingredients
4 large ripe bananas
8 large eggs
2 cups almond flour
2 cups oat flour (gluten-free certified)
4 tablespoons honey
2 teaspoons baking powder (gluten-free)
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons coconut oil
1/2 cup maple syrup
2 cups fresh berries
2 cups Greek yogurt
Instructions
- 1
In a large bowl, mash 4 large ripe bananas until smooth with minimal lumps.
- 2
Whisk in 8 large eggs, 4 tablespoons of honey, and 2 teaspoons of vanilla extract until well combined.
- 3
In a separate bowl, mix 2 cups of almond flour, 2 cups of gluten-free oat flour, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and 1/2 teaspoon of salt.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; some small lumps are fine.
- 5
Let the batter rest for 5 minutes to allow the flours to absorb the liquid.
- 6
Heat a large non-stick skillet or griddle over medium heat and add a portion of the 2 tablespoons of coconut oil.
- 7
For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface, about 2-3 minutes.
- 8
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- 9
Repeat with remaining batter, adding more coconut oil to the pan as needed.
- 10
Serve pancakes warm, topped with fresh berries, a dollop of Greek yogurt, and a drizzle of maple syrup.
Nutrition Information (per serving)
616
39g
69g
21g
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