By: Chef Laura Bonicelli
Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness. Buy your ingredients at your favorite Farmers Market!
About Banana Almond Flour Pancakes with Blueberries
Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness.
Cinnamon, nutmeg, and vanilla enhance the banana’s natural sweetness without any sugar in the batter. I like to serve my banana almond flour pancakes with a dusting of powdered sugar, but they are sweet enough without any additional sugar. Of course, if you want to get out the maple syrup, that’s your call. I think these almond flour banana pancakes don’t need it.
Almond flour is one of my favorite flours. Comprised only of ground almonds, it adds a lot of nutritional value. Almond flour is an ideal alternative for a gluten-free diet. It is high in protein, manganese, vitamin E, monounsaturated fats, and fiber, and it is low in carbohydrates.
These pancakes with almond flour and bananas are very easy to put together. You can mix the batter with a whisk, but I prefer to use an immersion blender. I do like the batter completely smooth. I prefer to work in small batches, keeping my oven set to 250º F, I put the pancakes on a baking sheet in the oven to keep them warm as I work.
It’s essential to heat your skillet to temp before you start, so the first pancakes aren’t pale. Medium heat is perfect. If the pancakes cook too quickly, they won’t set before you turn them, making flipping the cakes challenging.
Aside from their banana -y flavor, I love these pancakes because they are so light and yet, very satisfying. They present beautifully on a plate and because they are small, you can have a lot of them!
If you’re looking for another gluten-free pancake recipe, try my Buckwheat Almond Flour Pancakes with Berry Compote. They are show-stopping!
I hope you love this recipe!
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