Whip up a batch of delicious Almond Flour Banana Pancakes for a healthy and satisfying breakfast. These fluffy pancakes are easy to make and perfect for anyone looking for healthy banana pancakes recipes. You’ll love starting your day with this wholesome meal.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture.
- Almond Flour: Creates a light, gluten-friendly texture. You can use a 1:1 gluten-free flour blend if preferred, though texture will vary.
- Eggs: Binds everything together.
- Baking Powder: For fluffiness.
- Sweetener: Maple syrup or honey. Adjust to your taste.
Ingredients:
Main:
- 2 ripe medium bananas, mashed
- 2 large eggs
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup or honey (optional, for extra sweetness)
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
- Coconut oil or butter for cooking
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3 (approximately 6-8 pancakes)
- Calories per serving: Approximately 250-300 (depending on ingredients and toppings)
- Tools needed: Mixing bowl, whisk or fork, non-stick skillet or griddle, spatula.
Step-by-Step Instructions:
1. Prepare Your Batter
In a medium bowl, mash the ripe bananas until mostly smooth. Don’t worry if there are a few small lumps, they add character. Add the eggs, maple syrup (if using), and vanilla extract, then whisk everything together well.
2. Combine Dry Ingredients
Stir in the almond flour, baking powder, and a pinch of salt into the wet mixture. Mix until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
3. Heat the Skillet
Place a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter and let it melt and coat the surface. You want the pan warm, not smoking hot.
4. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll see small bubbles forming on the surface when it’s time to flip.
5. Serve Warm
Remove the cooked pancakes from the skillet and serve immediately. Repeat with the remaining batter, adding more oil or butter to the pan as needed. Enjoy your delicious healthy banana pancakes!
Variation Ideas:
- Chocolate Chip: Stir in a handful of your favorite chocolate chips into the batter.
- Berry Burst: Add fresh blueberries or raspberries to the batter before cooking.
- Spice It Up: Include a dash of cinnamon or nutmeg for extra flavor.
- Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the cooked pancakes.
Storage Instructions:
You can store leftover Almond Flour Banana Pancakes in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them in the microwave for 30-60 seconds, or toast them lightly in a toaster oven until warmed through. They’re also great eaten cold for a quick snack.
Frequently Asked Questions (FAQ):
- Can I make these pancakes gluten-free? Yes, this recipe is naturally gluten-free because it uses almond flour.
- My pancakes are falling apart, what happened? Ensure your bananas are ripe, and avoid over-mixing the batter. Also, make sure your pan isn’t too hot, which can cook the outside too fast.
- Can I use frozen bananas? Yes, thaw them completely and drain any excess liquid before mashing and using in the recipe.
- Are these pancakes freezer-friendly? Absolutely! Freeze cooked and cooled pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1-2 months.
- Do I need to add extra sugar? The ripeness of the bananas provides natural sweetness. You can omit the maple syrup if you prefer less sweet pancakes.
- What can I serve with these healthy banana pancakes? Fresh fruit, a drizzle of maple syrup, Greek yogurt, or a sprinkle of chopped nuts are all great choices.
