Banana Almond Pancakes Food

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.

VEGAN BANANA PANCAKES

Steps:

• Whisk the flour, sugar, baking powder and salt in a large bowl.
• Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.

OATMEAL-BANANA PANCAKES

Steps:

• Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
• Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FLOURLESS BANANA BREAD PANCAKES

Steps:

• In a small bowl, peel, break, and then mash the banana until creamy.
• In a small bowl, whisk the eggs until combined. Add Vanilla and 1-oz walnuts, whisk to combine. Add egg mixture to banana and whisk to combine.
• Spray a non-stick skillet with cooking spray. Set stovetop to medium high. Pour half the mixture and cook for one minute on each side. Repeat for second pancake.
• Spread Almond butter on top of each pancake, add remaining walnuts to both, roll up and serve.

ALMOND BUTTER AND BANANA PANCAKES

Steps:

• In a large bowl, mash the bananas until smooth.
• Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
• Stir in the cinnamon.
• Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
• Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
• Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
• Serve topped with sliced bananas and cocoa nibs.