Sweet Banana Almond Flour Pancakes

Is it obvious that breakfast is my favorite meal?

Almond flour is a staple in our house.  We especially love almond flour pancakes because they are high in protein and leave us feeling full without the sluggishness that comes after eating refined flour and sugar.  We whip up a version of this pancake every couple of weeks but this sweet banana concoction was so delicious I just had to share it with you.

If you have never heard of almond flour and don’t have any idea where to find it, here are some tips.  Blanched almond flour removes the skin of the almond leaving a yellowish meal. Unblanched almond flour grinds the whole almond, including skin.  I find that both work well in recipes although most cookbooks recommend blanched flour.  I like Bob’s Red Mill Almond Meal/Flour ($8-$10); you can find it in the baking section or organic department of most grocery stores.  I also use Trader Joe’s Unblanched Almond Flour ($4-$7).

Sweet Banana Almond Flour Pancakes

Yield: 20 pancakes

Ingredients

  • 2.5 c. almond flour (blanched or unblanched)
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 eggs
  • 1 Tbsp.  agave nectar
  • 1 Tbsp. vanilla
  • 1 Tsp. molasses
  • ¼ c. water
  • 1 ripe banana
  • Dusting of ground cinnamon for serving
  •  Preferred cooking method:  electric griddle
  • Alternate cooking method: large skillet on the stove

Method

Preheat a griddle to 375

In a medium size bowl, combine the almond flour, sea salt and baking soda; blend with a fork.

In a blender, combine the eggs, agave, vanilla, molasses, water and banana and blend on low until smooth.  Add the almond flour mixture and blend until thoroughly combined.  The mixture should not be too runny, you might want to add a bit of extra almond flour if you find it too wet.

Electric griddle:  Pour batter into rounds on ungreased griddle pan (if pan is non-stick) and let cook about 4-5 minutes on each side, then flip.  When fully cooked, transfer to a plate, and sprinkle with cinnamon.

Skillet: Heat 2 tablespoons of oil (grapeseed or coconut) in a large skillet over medium-low heat.  Spoon batter into rounds in the skillet and let cook until golden brown about 4-5 minutes per side, then flip.  When fully cooked, transfer to a plate and sprinkle with cinnamon.

Notes: We make these pancakes often and notice they do not “bubble” like traditional pancakes when ready to flip so you have to watch them closely.  The pancakes will turn a deep brown color but they are not burnt!

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