- 3 large eggs
- 1/4 cup milk (I have been using coconut milk from a carton recently, but any kind will do)
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 1/2 cups blanched almond flour (see notes)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 ripe banana, sliced into 1/4-inch rounds (optional)
- Coconut or vegetable oil for the skillet
Almond Flour Pancakes (with optional seared banana)
So I don't scare away those who don't like bananas (I have one of those in my family!) or to dissuade you if you do not have one on hand, I list the banana as optional. While I love flavor and hint of sweetness it adds, these pancakes are delicious without, too.
If you prefer to make a smaller batch, this recipe may easily be cut in half. Simple beat two eggs and measure out 1/4 cup plus 2 tablespoons (or 3 ounces) to equal 1 1/2 eggs.
Yields 16 (2 1/2 to 3-inch) pancakes
If you prefer to make a smaller batch, this recipe may easily be cut in half. Simple beat two eggs and measure out 1/4 cup plus 2 tablespoons (or 3 ounces) to equal 1 1/2 eggs.
Yields 16 (2 1/2 to 3-inch) pancakes
Ingredients
Steps
- Lightly beat the eggs in a large bowl, and then whisk in all the other wet ingredients.
- Mix the dry ingredients in a medium bowl. Add to the wet ingredients and blend well.
- Heat a large, heavy-bottomed skillet over medium heat with a couple teaspoons of oil (just enough to coat the pan).
- Carefully place a banana slice on the skillet, if using, and then spoon approximately 2 tablespoons of batter over the banana slice. If not using the banana, pour batter directly onto skillet as you would normally do.
- When you can slide a spatula under a pancake easily and the bottom is golden, flip the pancake and cook on the other side.
- Cook for another minute or two until just cooked through. Repeat for the remaining banana slices and batter. Keep warm in a 200-degree oven if you would like to keep them hot while cooking the rest.
- Enjoy with maple syrup or topping of choice. Leftovers may be refrigerated or frozen. I like to reheat in a toaster oven until just hot.
Notes
- For this recipe, the fine grind and smooth texture of blanched almond flour (I use Bob’s Red Mill) will provide a lighter pancake and better finished product than an almond flour or meal that has the darker brown flecks of skin in it.