Banana Almond Flour Pancakes with Blueberries
American

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

almond flourbananablueberriescrepepancake

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

Instructions

  1. 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. 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 1 minute. 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

Nutrition (per serving)

319

Calories

13g

Protein

40g

Carbs

14g

Fat

5g

Fiber

148mg

Sodium