Almond Flour Banana Pancakes
Packed with natural sweetness from bananas and the nutty goodness of almond flour, these pancakes are a perfect breakfast option for those looking to start their day with a nutritious and satisfying meal.
Equipment
- immersion blender or food processor
Ingredients
- 1 1/2 cups almond milk or milk of choice
- 1 tbsp apple cider vinegar or fresh lemon juice
- 1 banana
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup gluten-free flour of choice I used Bob's Red Mill brown rice flour
- 1 tbsp baking powder
- 1/2 tsp table salt
- 1 egg
- 2 tbsp unsalted butter or olive oil, cut up and divided between batches
Optional But Recommended
- 2 tbsp chia seeds
- 1/4 cup chocolate chips can use sugar free
- dash of cinnamon about 1/4 tsp
Instructions
- Start by making buttermilk. Mix the milk of choice with either lemon juice or apple cider vinegar in a bowl. Allow it to sit for 10 minutes.
- While the milk is curdling, sift the almond flour, gluten-free flour, and baking powder into a large bowl. Add the salt.
- Add the vanilla extract to the milk, and place the banana in the bowl or immersion blender cup with the milk. Using a handheld masher or an immersion blender, mash the banana up into the milk as much as you can so there are no clumps. (I recommend an immersion blender because the banana is slippery. You can also use a food processor).
- Pour the milk and banana mixture into the dry ingredients and mix well until fully combined. Add the egg and continue to whisk until all of the ingredients are combined.
- At this time you can add chia seeds, chocolate chips, and/or coconut flakes. I personally really enjoy the coconut flavor in this recipe, but it is up to you! I also recommend a dash of cinnamon, if you like that flavor.
- Heat a little bit of butter or olive oil in a large nonstick pan over medium heat. Once hot, scoop in about 2 tbsp worth of pancake batter per pancake. Allow the pancakes to cook for 2-3 minutes per side. Note that they will darken quicker than regular pancakes, and that you may need two spatulas to flip them if they are too big. Once you see them turning golden brown on the edges, they are ready to flip.
- Continue working in batches, adding more butter or oil to the pan as needed while cooking the remaining batter. Serve immediately and enjoy!
Notes
You can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, microwave for 30 seconds, flip, then microwave for another 20 seconds. They may lose some integrity in the microwaving process, but they will still taste amazing!
Nutrition
Calories: 139kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 259mgPotassium: 56mgFiber: 3gSugar: 4gVitamin A: 66IUVitamin C: 1mgCalcium: 142mgIron: 1mg
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