Best Almond Flour Banana Pancakes Recipes

ALMOND FLOUR BANANA PANCAKES

Steps:

• Whisk the first five ingredients in a medium sized bowl.
• Whisk the remaining dry ingredients in a seperate bowl.
• Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
• Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
• If heat is too high, the cakes will be too brown once cooked.
• Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
• Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
• These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

ALMOND FLOUR BANANA PANCAKES

Steps:

• In a medium bowl, whisk together almond flour, baking powder, salt and cinnamon.
• In a separate small bowl combine mashed banana, eggs, milk and maple syrup and whip with fork until smooth. Pour into almond flour mixture and stir until well combined.
• Heat large non-stick skillet over medium heat and add oil and swirl pan to coat evenly. Scoop 1/4 cup mounds of batter into pan, leaving room around each for batter to spread. Cook for about 3 minutes or until bottom is golden brown and pancakes start to rise. Keep an eye on the pancakes and reduce to medium-low heat if the bottoms start to get too brown.
• With a thin spatula, carefully flip the pancakes and cook until golden brown on the other side and cooked through, about 3 minutes more. Transfer pancakes to plate or serving platter. Repeat with remaining batter. Serve as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. Serve pancakes with maple syrup for drizzling and butter and/or nut butter if desired.