Grain-Free Banana Nut Pancakes

I normally eat a omelet or some other derivation of eggs for breakfast, but frankly that can get kind of boring at times. For a change of pace, I decided to make my first batch of almond flour-based pancakes in order to use up some ripened bananas. The bananas add enough sweetness so not other sweeteners are needed. This recipe was derived from the book The 90 Day Paleo Diet Revolution by Margarete McCallahan and Dr. Thomas Ross. They use apples or blueberries in their recipe, but I thought mashed bananas would be perfect as well. I was really pleased with the fluffy texture and that their surfaces became the same golden brown color as regular pancakes. While they don't taste like IHOP pancakes, they are good in their own right with a dab of butter, maple syrup, and a few pecans sprinkled on top. I might try and make a fruit-free version to use as "bread" in sandwiches!


Grain-Free Banana Nut Pancakes
Printable Recipe

2 medium ripe bananas, mashed
3 eggs, beaten
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
dash nutmeg
dash salt
1 cup blanched almond flour
1/4 cup chopped pecans

1. Blend all the ingredients together.
2. Heat a large non-stick skillet or griddle over medium heat. Lightly oil the pan with the oil of your choice. Drop 1/8th-cup fulls of the batter for 3" diameter pancakes. Allow the pancakes to sit until the edges are slightly cooked and the tops are bubbling before flipping to cook on the second side. Makes about 12 silver dollar-style pancakes.


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