Easy Banana Almond Flour Pancakes
Fluffy banana almond flour pancakes that are healthy, low carb, gluten-free, and perfect for a quick morning breakfast.
Ingredients
- 2 ripe bananas mashed smooth
- 4 large eggs
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Step 1: Grab a medium bowl and mash your bananas until they're mostly smooth. A few small lumps are totally fine and add nice texture.
- Step 2: Crack in your eggs and whisk everything together until well combined. The mixture should look creamy and uniform.
- Step 3: Add the almond flour, baking powder, cinnamon, salt, and vanilla extract. Gently fold everything together until just combined. Don't overmix or your pancakes might turn out tough.
- Step 4: Let the batter rest for about 5 minutes. This gives the almond flour time to absorb moisture and helps create fluffier pancakes.
- Step 5: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter.
- Step 6: Pour about 1/4 cup of batter for each pancake. They won't spread much, so shape them how you want them right away.
- Step 7: Cook for 2-3 minutes until you see bubbles forming on top and the edges look set. Flip carefully.
- Step 8: Cook another 2-3 minutes on the second side until golden brown. Work in batches and keep finished pancakes warm in a low oven if needed.