Description
Enjoy these fluffy Almond Flour Banana Pancakes, a gluten-free and nutritious breakfast option that combines the natural sweetness of bananas with the nutty flavor of almond flour.
Ingredients
Scale
- 1 cup almond flour
- 1 ripe banana, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Oil or butter for cooking
Instructions
- In a mixing bowl, thoroughly combine the almond flour, mashed banana, eggs, vanilla extract, baking powder, salt, and cinnamon if using. Mix until smooth.
- Heat a skillet or non-stick pan over medium heat and add a small amount of oil or butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form and edges are set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown. Serve warm with your favorite toppings.
Notes
For more flavor, try adding chocolate chips or berries to the batter. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg