Almond Flour Banana Pancakes In Under 10 Minutes!

Craving pancakes that are satisfying, healthy, and incredibly easy to make? Look no further than these amazing almond flour banana pancakes! With just 3 main ingredients and less than 10 minutes of prep, you’ll be whipping up a stack of fluffy, grain-free goodness that will leave you and your taste buds amazed.

Forget store-bought mixes loaded with sugar and carbs. These pancakes are the real deal, boasting a delightful texture that’s thick, light, and oh-so-fluffy. Plus, they’re naturally gluten-free and lower in carbs, making them a perfect option for those following alternative diets or simply seeking a healthier breakfast choice.

But wait, there’s more! These Almond Flour Banana Pancakes aren’t just healthy, they’re incredibly versatile. Keep them simple with a drizzle of maple syrup, or get creative with toppings like fresh fruit, chopped nuts, or even a dollop of whipped cream. They’re truly a blank canvas for your breakfast imagination!

Ready to ditch the grains and whip up some pancake magic? Here’s what you’ll need.

Ingredients.

• 1 cup almond flour (not almond meal!)
• 1 ripe banana, mashed
• 2 eggs, separated (room temperature)
• Optional: 1/2 teaspoon baking powder (for extra lift)

Instructions.

1. Gather your ingredients: Make sure your banana is nice and ripe, and separate the egg yolks from the whites.
2. Combine the base: In a large bowl, whisk together the almond flour, mashed banana, and egg yolks until well combined.
3. Whip it up: Grab another bowl and whip the egg whites until stiff peaks form. This will add fluffiness to your pancakes!
4. Gently fold: Slowly and carefully, fold the whipped egg whites into the batter until just combined. Be gentle to avoid losing the airiness.
5. Heat things up: Preheat a non-stick pan over medium heat and lightly grease it with cooking spray.
6. Pour and cook: Once hot, reduce the heat to medium-low and pour 1/4 cup portions of batter onto the pan. Cover the pan immediately to trap the steam and help the pancakes rise.
7. Flip and finish: Cook for 2-3 minutes per side, until golden brown and cooked through. Remember, patience is key! Don’t overcook to avoid burning.
8. Repeat and enjoy: Keep cooking pancakes until all the batter is used up. Stack them high, drizzle with your favorite toppings, and savor the deliciousness!

Tips for pancake perfection.

• Cover is key: Don’t skip the lid! It steams the pancakes for extra fluffiness.
• Patience pays off: Resist the urge to flip too early. Let them cook until golden brown for best results.
• Meal prep magic: Double or triple the recipe and freeze leftovers for quick and easy breakfasts throughout the week.
• Keto option: Swap banana for pumpkin puree (around 1/2 cup), add sweetener, and enjoy keto-friendly pancakes!

So there you have it! These Almond Flour Banana Pancakes are not just a healthy alternative, they’re a flavor explosion waiting to happen. With their quick prep time and easy ingredients, they’re the perfect way to start your day with a smile (and a full belly!). So grab your blender, whisk, and pan, and get ready to experience pancake bliss in a whole new way!