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These Almond Flour Banana Pancakes are light, fluffy, and naturally sweetened with ripe bananas.
Gluten-free, low carb, and packed with protein, they’re the perfect healthy breakfast for clean eating, keto-friendly diets, or a weekend brunch treat.
Cuisine: Global/Gluten-Free
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Breakfast
Servings: 2
Calories: ~300 kcal per serving
Materials Required:
Mixing bowl, blender (optional), non-stick pan, spatula, knife
Ingredients
1 cup almond flour
1 ripe banana, mashed
2 eggs
1 tsp baking powder
¼ cup almond milk
½ tsp vanilla extract
Optional: Fresh berries and maple syrup for topping
Method
In a mixing bowl (or blender), combine almond flour, mashed banana, eggs, baking powder, almond milk, and vanilla extract until smooth.
Pour batter onto a heated non-stick pan; cook until bubbles form, flip, and cook until set.
Serve with fresh berries and a drizzle of maple syrup.
Description:
Almond Flour Banana Pancakes are a gluten-free and nutrient-packed twist on traditional pancakes. Made with almond flour and ripe bananas, these pancakes are light, fluffy, and full of flavor.
They provide a good source of protein, healthy fats, and natural sweetness. These pancakes are perfect for anyone following a low-carb, paleo, or gluten-free diet, offering a delicious breakfast or snack option.
Benefits:
High in Protein & Healthy Fats: Almond flour is rich in protein and healthy fats, which can help you feel full longer.
Rich in Fiber: Bananas and almond flour both contain fiber, which is essential for digestive health.
Low Glycemic Index: Both almond flour and bananas have a lower glycemic index compared to traditional pancakes, meaning they won’t spike blood sugar levels.
Packed with Nutrients: Bananas provide potassium, vitamins B6 and C, and other essential minerals.
FAQs:
Q: Can I make these pancakes without almond flour?
A: Yes, you can substitute almond flour with other gluten-free flours like coconut flour or oat flour, but the texture may change slightly.
Q: How can I make these pancakes vegan?
A: You can substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
Q: Can I use frozen bananas for the pancakes?
A: Yes, frozen bananas work well in the batter and can add extra sweetness.
Q: How should I store leftover pancakes?
A: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Just reheat in the microwave or on a skillet.
Foods That Pair Well Together & Their Benefits
Here are some great food combinations with their respective benefits:
Tomatoes and Olive Oil
Spinach and Lemon
Avocado and Eggs
Yogurt and Berries
Sweet Potatoes and Kale
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