Breakfast & Brunchculinaryhill
Almond Pancakes
These Almond Pancakes use almond flour and ripe bananas to create thick, tender pancakes that cook a little slower than traditional pancakes. Keep the heat moderate and give them time on the griddle so the centers cook through evenly.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
- ●griddle
📝 Preparation Steps
1
In a large bowl, whisk together almond flour, cinnamon, baking soda, and salt. In a second bowl, whisk banana, eggs, and vanilla until smooth.
almond flour2 cupsground cinnamon1 teaspooneggs3
2
Make a well in the center of the flour mixture, then pour in banana mixture. Whisk until smooth.
3
Heat a griddle or frying pan over medium heat, greasing if desired (see note 2). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
4
When bubbles start to form on the first side (after about ⏱️ 3 minutes), carefully flip and brown the second side and cook 3 to ⏱️ 4 minutes longer. The batter is very thick, so cook the pancakes long enough that the centers are cooked through and no longer wet (you can test with a toothpick).
5
Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Nutrition Facts
calories
401 kcal
fat Content
31 g
serving Size
2 pancakes
fiber Content
7 g
sugar Content
7 g
sodium Content
475 mg
protein Content
16 g
trans Fat Content
0.01 g
cholesterol Content
123 mg
carbohydrate Content
21 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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