Banana Almond Pancakes
These delicious banana almond pancakes are so easy to make and are gluten, dairy and egg free. The banana makes these pancakes fluffy and light and bananas can often be used as a substitute for eggs in muffins and cookies.
Using almond flour in this recipe provides added plant protein so these breakfast pancakes will keep you fueled well past lunch. Almond flour also called almond meal is a great gluten-free flour options and it contains monounsaturated fats, which is excellent for maintaining healthy cholesterol levels and overall heart health. A recent study showed that consuming 50 grams of almond daily for a month, resulted in increased levels of antioxidants in the bloodstream and improved blood flow and blood pressure. So whether you’re eating whole almonds or almond flour you’re doing your heart good.
Topping these pancakes with fresh pure maple syrup is a treat in the spring time, or all year round if you buy gallons of fresh maple syrup like we do and store it in a cool dark place during the rest of the year.
Maple Syrup contains trace minerals and vitamins and is lower on the glycemic index than cane sugar. A little goes a long way so enjoy a breakfast filled with hearty banana, almond pancakes this weekend!
- 1 cup almond flour
- 1/4 cup arrowroot, tapioca or potato starch
- 1 tsp baking powder
- 3/4 ripe banana
- 2 tbsp melted coconut oil
- 2/3 cup unsweetened almond or cashew milk
- In a food processor mix banana, coconut oil and milk together until frothy
- Add in almond flour, starch and baking powder and mix.
- You want your pancake not to be too thick or too runny
- Heat some coconut oil in a pan and pour batter to make individual pancakes, once you see bubbles, flip pancakes
- Top with maple syrup