Almond Butter Banana Pancakes Food

ALMOND FLOUR BANANA PANCAKES

Steps:

• Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice.
• Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.

BANANA AND ALMOND BUTTER PANCAKES

Steps:

• In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs.
• Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter (about 2 tablespoons each) to the skillet and cook until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Flip and cook 1 minute more, making sure the underside is golden brown.
• Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. (If your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch.) Serve with honey, if desired.

ALMOND BUTTER BANANA PANCAKES

Steps:

• Preheat griddle to Med/High temp
• Combine the following ingredients very well with a fork in a small bowl:Pour 1/4 cup per pancake onto heated griddle prepared with coconut oil.
• Flip once there are visible bubbles on top of the pancakes.
• They can burn easily, so keep an eye on them.
• Serve with fresh raspberries, and another Tbsp drizzled, melted almond butter♥

BANANA ALMOND PANCAKES

Steps:

• Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
• Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
• Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

ALMOND & BANANA PANCAKES

Steps:

• Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.
• Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick).
• Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized).
• Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.