Almond Flour Banana Pancakes
These are the best almond flour and banana pancakes! They are so easy to make and turn out so light and fluffy.
Servings: 5
Calories: 225kcal
Equipment
Ingredients
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 3 eggs
- 1 ripe banana
- 2 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil
Instructions
- Preheat your electric griddle or skillet to 325F.
- Add all of the pancake ingredients to a blender.
- Blend well until you have a smooth batter.
- Drop 2-3 tablespoon of batter at a time onto the griddle or skillet and cook each pancake for 2-3 minutes per side, until golden brown. Repeat until you use all the batter.
- Serve and enjoy!
Notes
- This recipe yields 10 pancakes.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 225kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 154mg | Potassium: 130mg | Fiber: 3g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg