Almond-Flour Banana Pancakes

Small, golden, banana-sweet pancakes from almond flour and eggs — no regular flour anywhere. Keep them silver-dollar size and they flip without drama.

Serves 220 minutes veggiegluten-freequick

• ✓Almond flour is simply ground almonds — vitamin E, fiber and monounsaturated fat.
• ✓Eggs hold the pancakes together and bring complete protein.
• ✓Sweetened mostly by the banana, a source of potassium.

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Ingredients

• •1 ripe banana
• •2 eggs
• •¾ cup / 75 g almond flour
• •½ tsp baking powder
• •½ tsp cinnamon
• •½ tsp vanilla extract
• •pinch of salt
• •butter or coconut oil for the pan
• •berries or maple syrup to serve

Method

1. Mash the banana smooth; whisk in the eggs and vanilla.
2. Stir in the almond flour, baking powder, cinnamon and salt.
3. Heat a little butter in a nonstick pan over medium-low. Drop 2-tablespoon rounds — small is the rule.
4. Cook 2–3 minutes until the edges set and bubbles show, then flip gently and give them 2 more.
5. Serve warm with berries or a thread of maple syrup.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.