Almond Flour Banana Pancakes Recipe

Name: Almond Flour Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, beaten; 3 tablespoons Splenda sugar substitute, granules; 1 teaspoon vanilla extract; 1 banana, mashed; 1/2 cup plain nonfat yogurt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup almond flour; 1/2 cup flour

Servings: persons

3 large eggs, beaten
3 tablespoons Splenda sugar substitute, granules
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup plain nonfat yogurt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup almond flour
1/2 cup flour

1
Whisk the first five ingredients in a medium sized bowl.
2
Whisk the remaining dry ingredients in a seperate bowl.
3
Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
4
Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
5
If heat is too high, the cakes will be too brown once cooked.
6
Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
7
Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
8
These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

597

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 10 ingredients. The key ingredients include: 3 large eggs, beaten, 3 tablespoons Splenda sugar substitute, granules, 1 teaspoon vanilla extract, 1 banana, mashed, and more.

Yes, Almond Flour 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 Flour Banana Pancakes

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