Almond Flour Banana Pancakes
These fluffy golden pancakes are made with almond flour and ripe bananas for a naturally sweet grain free breakfast treat. They are completely paleo and dairy free making them perfect for a weekend morning that does not require any compromise on taste.
Fluffy naturally sweet almond flour banana pancakes that are paleo grain free and dairy free.
Nutrition per serving
Ingredients
Base
Binder
Flavoring
Leavening
Cooking
Instructions
Make the Batter
In a large bowl mash the bananas until smooth then whisk in the eggs and vanilla extract. Fold in the almond flour and baking soda until a smooth thick batter forms with no dry lumps.
Heat the Pan
Heat a non stick skillet or griddle over medium low heat and add a small amount of coconut oil. Allow the oil to melt and coat the surface evenly before adding the batter.
Cook the Pancakes
Pour approximately one quarter cup of batter per pancake onto the skillet. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set before carefully flipping.
Flip and Finish
Cook the second side for 2 to 3 minutes until golden brown. Repeat with remaining batter and serve stacked with fresh berries and a drizzle of pure maple syrup.
Substitutions
Common mistakes
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