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Almond Banana Pancakes

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 15 minutes

Ingredients  

  • 3 eggs
  • 2 Tbsp agave nectar or honey
  • 1 Tsp vanilla
  • 1 banana, mashed
  • 1/2 Cup Plain Yogurt
  • 1/2 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp kosher salt
  • 1 Cup almond flour meal
  • 1/2 Cup Flour (white or wheat will work)

Instructions 

  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over low to medium heat and add oil or butter (you don’t want the pan to be too hot or the pancakes will get too dark).
  • Place several spoonfuls of the mixture in the pan, making several pancakes, and cook for 3 minutes on each side.
  • Serve (preferably with an extra dollop of Yo Baby!
  • *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Nutrition

Calories: 230kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Cholesterol: 95mg | Sodium: 300mg | Fiber: 3g | Sugar: 11g
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