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Grainless Banana Pancakes

Servings: 18 3-inch pancakes
Author: adapted from Food You Want For The Life You Crave by Nealy Fischer

Ingredients

  • 2 medium ripe bananas
  • 3 large eggs
  • 1 cup almond flour I use blanched almond flour
  • 1 Tablespoon flaxseeds ground
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon raw honey or pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • Unrefined virgin coconut oil for cooking pancakes
  • Pure maple syrup or butter for serving

Instructions

  • In a medium bowl, mash the bananas with a fork until smooth.
  • Add the eggs, almond flour, flaxseeds, vanilla, honey, cinnamon, and salt, and blend thoroughly. Allow the mixture to sit for 5 minutes to thicken slightly.
  • Heat a griddle or nonstick pan over low heat (to avoid burning) with a touch of coconut oil, or light spray to the pan.
  • Spoon the desired amount of batter onto the pan. (Because the batter is delicate. smaller pancakes tend to flip more easily without breaking.) Cook until the edges are firm, about 4 to 5 minutes, then flip the pancakes and cook on the other side until cooked through, 2 or 3 more minutes.
  • Serve with maple syrup or butter, if desired.