Moist and fluffy banana almond flour pancakes are super easy to make with just few ingredients. They’re great for gluten free and low carb diets and come together in minutes!
These banana almond flour pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe and can be tweaked. Any sweetener can be added such as maple syrup, lemon juice and icing sugar, strawberries and blueberries with chocolate syrup or any fruits of your choice etc.
I have earlier shared other pancake recipes in this blog like banana oatmeal pancakes, buttermilk pancakes etc. This recipe makes about 6-7 small pancakes and serves about 2 people. You can double or triple the ingredients if needed for a larger family.
Ingredients
- 1 Banana, ripe
- 2 Eggs
- ¼ cup Milk
- 1 cup Almond flour
- ¼ cup Chocolate chips, optional
- Butter or Oil, for greasing pan
- Pinch of salt
Method
- Mash the banana in a medium mixing bowl, using a fork. Add the eggs and milk; beat with a fork (or whisk) until combined.
- Add the almond flour and beat until fully incorporated. You can add chocolate chips or any other add-in of your choice.
- Heat a skillet over medium heat, lightly grease with butter or oil.
- Drop batter by spoonfuls (use about 2-3 tablespoons per pancake) onto the griddle and cook until bubbles form. This takes about 2-3 minutes.
- Flip and cook until browned on the other side, say 2-3 minutes. Repeat with remaining batter. Serve immediately.
