Almond Flour Banana Pancakes
Fluffy and flavorful gluten free pancakes that everyone will love!
Servings 4 people
Calories 449kcal
Ingredients
- 2 cups blanched almond flour not almond meal
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe banana about 2 medium bananas
- 3 large eggs
- ⅓ cup milk or almond milk
- 1 tablespoon pure maple syrup plus more for serving
- vegetable oil such as avocado oil or other neutral oil
- butter for serving, optional
Instructions
- In a medium bowl, whisk together almond flour, baking powder, salt and cinnamon.
- In a separate small bowl combine mashed banana, eggs, milk and maple syrup and whip with fork until smooth. Pour into almond flour mixture and stir until well combined.
- Heat large non-stick skillet over medium heat and add oil and swirl pan to coat evenly. Scoop ¼ cup mounds of batter into pan, leaving room around each for batter to spread. Cook for about 3 minutes or until bottom is golden brown and pancakes start to rise. Keep an eye on the pancakes and reduce to medium-low heat if the bottoms start to get too brown.
- With a thin spatula, carefully flip the pancakes and cook until golden brown on the other side and cooked through, about 3 minutes more. Transfer pancakes to plate or serving platter. Repeat with remaining batter. Serve as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. Serve pancakes with maple syrup for drizzling and butter and/or nut butter if desired.
Nutrition
Calories: 449kcal | Carbohydrates: 30g | Protein: 18g | Fat: 32g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 355mg | Potassium: 445mg | Fiber: 8g | Sugar: 13g | Vitamin A: 273IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 3mg