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–+ servings

Almond Flour Banana Pancakes

Light and fluffy almond flour pancakes sweetened with banana
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 -10 small pancakes

Equipment

  • 1 blender
  • 1 mixing bowl
  • 1 measuring spoons and cups
  • 1 pan to cook pancakes

Ingredients
  

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs
  • 2 tsp vanilla
  • 3 tbsp olive oil
  • 2 tbsp milk of choice
  • 1 large, very ripe banana

Instructions
 

  • Blend the banana, eggs, vanilla, oil, and milk in a blender until just combined. Alternatively you could just hand mash the banana then whisk in the other wet ingredients, but you won't get as the smooth consistency of a blender.
  • In a medium bowl, whisk the flour, baking powder, and salt. Slowly stir in the wet ingredients and mix until just combined.
  • I find the pancakes turn out best when the batter sits for at least 5 minutes. Then scoop about 1/4 cup per pancake into a warm (medium heat) well oiled pan. Cook for a few minutes each side.
  • To flip the pancakes, gently wedge a spatula under. The spatula should easily nudge under, otherwise leave on another minute.
  • Add all your favorite toppings and enjoy. Save leftovers for up to five days in the fridge. I don't recommend freezing.
Keyword almond flour, banana bread, pancake
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