Banana Almond Flour Pancakes with Blueberries
Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2 servings
Ingredients
- 2 medium-sized ripe bananas
- 3 large eggs
- 1/2 teaspoonvanilla extract
- 1/4 teaspoonbaking powder
- 1/8 teaspooncinnamon
- 1/8 teaspoonnutmeg
- 1/4 cupalmond flour
- Toppings
- 1/2 cupblueberries
- 1 tablespoonpowdered sugar
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Mash the banana in a medium bowl with a fork or potato masher. Add the eggs, vanilla, baking powder, cinnamon, nutmeg, and almond flour. Whisk until well-blended. (I use an immersion blender for this.)
- 2
Spray a large non-stick skillet with cooking spray and heat over medium heat. Using a 1/8-cup measure, drop batter onto the heated skillet, working in batches. Cook until the pancakes' edges are set and they are brown on the bottom, about . Using a thin spatula, carefully flip the pancakes and cook for another minute until the pancakes are golden on the bottom. (I use a fish turner to turn the pancakes.)
Chef's Notes
Copyright: Chef Laura Bonicelli