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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
Servings: 8 -10 small pancakes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. In a medium bowl, whisk the flour, baking powder, and salt. Slowly stir in the wet ingredients and mix until just combined.
  3. 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.
  4. To flip the pancakes, gently wedge a spatula under. The spatula should easily nudge under, otherwise leave on another minute.
  5. Add all your favorite toppings and enjoy. Save leftovers for up to five days in the fridge. I don't recommend freezing.
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