Grainless Banana Pancakes
Try this Grainless Banana Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- pinch of sea salt
- 2 teaspoons pure vanilla extract
- 2 medium, ripe bananas
- 1 cup almond flour (i use blanched almond flour)
- 1 tablespoon flaxseeds ground
- 1 teaspoon raw honey or pure maple syrup
- unrefined virgin coconut oil for cooking pancakes
- pure maple syrup or butter for serving
- Carbohydrate 0.245570555555556 g
- Cholesterol 70.5 mg
- Fat 1.65784222222222 g
- Fiber 0.0383499988979763 g
- Protein 2.09982833333333 g
- Saturated Fat 0.516795833333333 g
- Serving Size 1 1 3-inch pancake (17g)
- Sodium 23.3825555555556 mg
- Sugar 0.207220556657579 g
- Trans Fat 0.278420944444445 g
- Calories 25 calories
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.
