Almond Flour Banana Pancakes Recipes

ALMOND FLOUR BANANA PANCAKES

Almond Flour Banana Pancakes image

Moist and Fluffy Almond flour and banana pancakes are super easy to make in under 15 minutes. They're great for gluten-free and low carb diets and come together in minutes!

Provided by Layla

Number Of Ingredients 8

Ingredients

2 ripe banana
2 medium eggs
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp vanilla extract (optional)
2 Tbsp chocolate chips (optional)
butter or oil for greasing pan
pinch of salt

Steps:

Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice.
Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.

Nutrition Facts : ServingSize 1 pancakes, Calories 138 kcal, Carbohydrate 15 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 28 mg, Fiber 2 g, Sugar 8 g

BANANA ALMOND PANCAKES

Banana Almond Pancakes image

Super healthy and delicious pancakes served with vanilla yogurt and fresh fruit or frozen berries.

Provided by AvelaineS

Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 13

Ingredients

¾ cup whole wheat flour
¼ cup ground almonds
¼ cup ground flax seeds
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 cup almond milk
2 bananas, mashed
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 tablespoon butter

Steps:

Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 13 g, Fiber 6 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 439.8 mg, Sugar 10.5 g

ALMOND FLOUR BANANA PANCAKES

Almond Flour Banana Pancakes image

Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.

Provided by Barkparkbarb

Categories Breakfast

Time 20m

Yield 13 pancakes, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 large eggs, beaten
3 tablespoons Splenda sugar substitute, granules
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup plain nonfat yogurt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup almond flour
1/2 cup flour

Steps:

Whisk the first five ingredients in a medium sized bowl.
Whisk the remaining dry ingredients in a seperate bowl.
Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
If heat is too high, the cakes will be too brown once cooked.
Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

Nutrition Facts : Calories 166.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 140.1, Sodium 570.9, Carbohydrate 24, Fiber 1.2, Sugar 8.4, Protein 8.4

ALMOND & BANANA PANCAKES

Almond & Banana Pancakes image

For those that prefer a sweet meal to start their day, these banana and almond pancakes are the perfect healthy option. We've developed this recipe for Fertility Road magazine, so not only is it delicious and nutritious but it's also a fantastic way of eating yourself pregnant too. Bananas are a great food to increase fertility in women as they are a fantastic source of B vitamins, fibre, protein, folate, iron and vitamin C. Eggs are such a great source of protein and iron (which are both really important nutrients for fertility). In addition they are also a fantastic source of vitamin D. Women who struggle with fertility often suffer from a deficiency in vitamin D. Almonds are a rich source of vitamin E. They also help improve insulin resistance, which has been shown to increase fertility levels in women. The toppings on this recipe also play an important part in improving fertility. One serving per day of full fat dairy can improve fertility rates and Greek yoghurt is a delicious and calcium-rich option to increase your chances of conception. It is also rich in vitamin D and contains two times as much protein as regular yoghurt. Berries are loaded with vitamin C and folate, and are full of natural antioxidants and anti-inflammatory nutrients, which help boost both female and male fertility. So if you're looking to enhance your chance of conception, this delicious, healthy breakfast recipe could just do the trick.

Provided by hello

Categories Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 13

Ingredients

2 bananas
4 eggs
90 g ground almonds
35 g coconut flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 teaspoon baking powder
150 g strawberries
130 g blueberries
6 tablespoons honey
240 g Greek yogurt, full fat
2 tablespoons brazil nuts, chopped
6 teaspoons olive oil

Steps:

Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.
Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick).
Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized).
Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.

Nutrition Facts : Calories 157.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 62, Sodium 55, Carbohydrate 17.9, Fiber 2.1, Sugar 13.2, Protein 4.3

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