Almond & Banana Pancakes Recipe

Name: Almond & Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bananas; 4 eggs; 90 g ground almonds; 35 g coconut flour; 1/2 teaspoon ground cinnamon; 1 teaspoon almond extract; 1 teaspoon baking powder; 150 g strawberries; 130 g blueberries; 6 tablespoons honey; 240 g Greek yogurt, full fat; 2 tablespoons brazil nuts, chopped; 6 teaspoons olive oil

Servings: persons

2 bananas
4 eggs
90 g ground almonds
35 g coconut flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 teaspoon baking powder
150 g strawberries
130 g blueberries
6 tablespoons honey
240 g Greek yogurt, full fat
2 tablespoons brazil nuts, chopped
6 teaspoons olive oil

1
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.
2
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).
3
Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized).
4
Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bananas, 4 eggs, 90 g ground almonds, 35 g coconut flour, and more.

Yes, Almond & Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond & Banana Pancakes

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