Almond Banana Pancakes

PorKatey Lyon
Almond Banana Pancake
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How To make banana pancakes with almond flour?

The Ingredients

  • Almond flour– Not an almond meal.
  • Tapioca flour
  • Banana– Mashed overripe banana.
  • Eggs– Room temperature eggs.
  • Baking powder– To give the pancakes extra rise. 

Preparation time: 10 minutes

Cooking time: 5 minutes

Servings: 2

Ingredients:

  • 1 cup almond flour 
  • 3 tablespoons tapioca flour 
  • 1 1/2 teaspoons baking powder 
  • 1 tsp kosher salt 
  • 1 tbsp maple syrup 
  • 1/4 cup unsweetened almond milk 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 1 banana, 1/2 mashed + 1/3 chopped 

Directions:

  1. Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl.
  2. Whisk all ingredients together with a fork. 
  3. Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.
  4. Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.
  5. Cook until the bottom is golden brown. Flip and cook for another 2 minutes.
  6. Serve with your favorite toppings.

Nutrition: Calories 480, Carbohydrates 44g, Protein 15g, Fat 30g

Almond Banana Pancake
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Almond Banana Pancake

Plato Breakfast
Cocina Mediterranean
Tiempo de preparación 10 minutos
Tiempo de cocción 5 minutos

Ingredientes

  • 1 cup almond flour
  • 3 tbsp tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt 
  • 1 tbsp tbsp maple syrup 
  • 1/4 cup unsweetened almond milk 
  • 1 egg
  • 1 tsp vanilla extract 
  • 1 banana, 1/2 mashed + 1/3 chopped 

Elaboración paso a paso

  1. Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl. Whisk all ingredients together with a fork. 

    Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.

    Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.

    Cook until the bottom is golden brown. Flip and cook for another 2 minutes. Serve with your favorite toppings.

Notas de la Receta

Nutrition: Calories 480, Carbohydrates 44g, Protein 15g, Fat 30g

Storing pancakes

  • Leftover pancakes can be stored in the refrigerator, in a covered container, for up to one week. 
  • Place individual servings of pancakes in ziplock bags and store them in the freezer for up to 6 months.
  • You can reheat the pancakes in a microwave for 30 seconds or heat them on a non-stick pan until warm.
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