Almond Banana Pancakes

Almond Banana Pancakes

Author: Stephanie Kay

Made with ripe banana, almond flour and eggs, these almond banana pancakes are a healthy and delicious gluten-free pancake recipe.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 pancakes 1x
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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  1. Peel and slice the banana into pieces and add to a bowl. Using a fork, mash the banana into a puree trying to eliminate as many chunks as possible.
  2. Once the banana is well mashed, crack the egg into the bowl, add vanilla extract and whisk to combine.
  3. Add in the almond flour and baking powder to the bowl and whisk until batter forms.
  4. In a skillet on medium heat, add half of the butter or coconut oil and heat until melted. Once melted, add a 1/4 cup of the batter mixture to the centre of the pan. (The batter should make 3 small pancakes.)
  5. Cook for 2 to 3 minutes per side until the edges crisp up and bubbles begin to form. Be careful to not increase the heat too high as the batter will burn. Flip and cook on the other side for another 2 to 3 minutes until golden and fluffy.
  6. To create a quick raspberry coulis, add the frozen berries to a saucepan on low heat. As the berries heat mash them up with a fork or spoon to create a quick sauce. (You can also do this in the microwave for 30 seconds if needed.)
  7. To serve, top pancakes with raspberry coulis and drizzle with maple syrup.
  8. Enjoy!