Almond Flour Banana Pancakes
Almond flour banana pancakes taste like banana bread in pancake shape! I've used just the right amount of banana to maximise on flavor whilst keeping the carbs low.
Servings: 4
Calories: 293kcal
Equipment
- non-stick frying pan, 25-30cm diameter
Ingredients
- 4 eggs large, room temperature
- ⅔ cup mashed banana 170g, 2 small bananas. Must be overripe, with many dark spots
- 1 ¼ cup almond flour 125g
- 2 teaspoon baking powder
- butter or coconut oil for frying
Optional
- 2 tablespoon granulated sweetener
- ½ teaspoon cinnamon
Instructions
- Put the eggs and chopped banana into a high-speed blender. Blend until smooth. Or, mash the banana well, then mix it in a large mixing bowl with a handheld electric mixer.
- Add the almond flour and baking powder into the mixture (plus cinnamon and sweetener, if using). Blend for 1 minute or until a smooth batter forms.
- Melt butter or oil in a large skillet or non-stick frying pan over medium heat. Spoon 3 tablespoons of batter per pancake into the skillet and spread it into a round shape. You can fry 2 pancakes at the same time.
- Reduce to a low heat and put a lid on the pan. Fry the pancakes for 2-3 minutes on one side. Once the edges are firm, the top is beginning to set and you can see bubbles form, flip the pancakes with a large spatula.
- Fry the pancakes on the other side for another 1-2 minutes or until golden. Clean the pan with kitchen paper between batches and add more butter for each new batch of pancakes. Continue until all batter is used up.
Notes
11.3g net carbs per serving. Makes 8 pancakes - 4 servings of 2 pancakes (10 centimeter diameter) each.
For extra-fluffy pancakes, separate the eggs and whip the egg whites to stiff peaks. Make the pancake batter with the rest of the ingredients, folding the egg whites in last.
Nutrition
Serving: 955 | Calories: 293kcal | Total Carbohydrates: 15.5g | Protein: 13.4g | Fat: 21.3g | Saturated Fat: 2.9g | Fiber: 4.2g | Sugar: 6.2g
