Banana Almond Flourless Pancakes

Banana Almond Flourless Pancakes

  • 2 ripe bananas, peeled and sliced
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 2 tablespoons coconut oil, plus extra for the griddle
  • 2 tablespoons natural almond butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup almond meal
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


Baker's Note:  These pancakes are more delicate than pancakes made with gluten (all-purpose flour) and are very light and fluffy.  If you like, you can top your pancakes with more sliced bananas or toasted almonds, almond butter, maple syrup, or honey.


Preheat a griddle to 325.  Combine all ingredients in a blender and blend for 30 seconds.

Brush the griddle with 1 teaspoon coconut oil.  Use a 1/4 cup to measure batter onto the griddle and cook on one side for about 4 minutes before gently flipping and cooking the other side.  Repeat with the rest of the batter, brushing the griddle with more coconut oil between each batch.

Without gluten, these pancakes are more delicate than pancakes made with all-purpose flour, and are very light and fluffy.


Yields about 12-14 pancakes (2-3 per serving)


Recipe from Curly Girl Kitchen

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