Banana And Almond Butter Pancakes Recipes

FLUFFY PALEO BANANA PANCAKES RECIPE WITH ALMOND FLOUR

Steps:

• In a large bowl, whisk together egg yolks, bananas, almond flour, and baking powder. In a separate large bowl using a hand or standing mixer, whip egg whites until stiff peaks form, 4 to 5 minutes.
• Gently fold whipped egg whites into batter until evenly combined.
• Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. Cook until both sides are lightly golden.

BANANA AND ALMOND BUTTER PANCAKES

Steps:

• In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs.
• Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter (about 2 tablespoons each) to the skillet and cook until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Flip and cook 1 minute more, making sure the underside is golden brown.
• Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. (If your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch.) Serve with honey, if desired.

ALMOND FLOUR BANANA PANCAKES

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.

ALMOND BUTTER AND BANANA PANCAKES

Steps:

• In a large bowl, mash the bananas until smooth.
• Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
• Stir in the cinnamon.
• Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
• Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
• Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
• Serve topped with sliced bananas and cocoa nibs.

BANANA ALMOND PANCAKES

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.