Banana Almond Flour Pancakes with Blueberries
Fluffy, golden pancakes with the natural sweetness of ripe bananas and a subtle nuttiness from almond flour. These grain-free beauties are studded with bursts of juicy blueberries and make weekend mornings feel extra special.
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