Description
These pancakes are a delightful blend of almond flour, eggs, and banana, providing a healthy yet delicious option. With simple prep, they’re ideal for a quick breakfast or brunch that everyone will love!
Ingredients
Scale
- 1 cup almond flour
- 4 eggs
- 1 ripe banana
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- In a mixing bowl, combine almond flour, eggs, mashed banana, almond milk, vanilla extract, baking powder, and salt.
- Stir until the mixture is smooth and well combined.
- Heat a skillet over medium heat and lightly grease it with coconut oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Serve hot and enjoy with your favorite toppings.
Notes
For a sweeter pancake, add maple syrup or honey to the batter.
You can substitute almond milk with any other nut milk or regular milk if not following a paleo diet.
These pancakes can be stored in an airtight container in the fridge for a few days.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg