breakfast
Almond Butter Banana Pancakes
You’ll go nuts for our almond butter and banana pancakes topped with slivered almonds and drizzled with warm maple syrup. Made with almond flour, they’re gluten free so everyone can enjoy!
Servings:
6
Total Time:
20m
Prep Time:
10m
Cooking Time:
15m
Ingredients
For the pancakes
- 1 cup blanched almond flour
- 2 tablespoons almond butter
- 2 large eggs
- 2 tablespoons coconut oil, melted and cooled, plus more for cooking
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- 2 bananas, sliced
For serving
- Banana slices
- Slivered almonds
- Warm maple syrup
Preparation Instructions
- Mix the batter—Preheat a ceramic non-stick skillet over medium-low heat. As it heats, stir together the almond flour, almond butter, eggs, coconut oil, maple syrup, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add an extra tablespoon or two of milk or non-dairy milk to thin out the batter a bit, if needed.
- Make the pancakes—Melt a little coconut oil in preheated ceramic non-stick skillet, then pour about 1/4 cup of batter into ceramic non-stick skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 2 to 3 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with sliced bananas, slivered almonds, and a drizzle of warm maple syrup.
Tips
DIY Almond Butter
Blend roasted almonds to a creamy consistency in minutes with a blender or food processor. Add salt to taste and store in the fridge for up to 2 weeks.
