Gluten-Free Banana-Almond Pancakes
Do you enjoy pancakes on a leisurely weekend morning, but you're trying to watch your carb intake? If so, you've got to try this recipe. It's healthy, delicious and ready in 20 minutes. Made with gluten-free almond flour, these pancakes are lower in carbs and sugar than pancakes made from a packaged mix. Serve with a side of eggs and fresh fruit for a balanced and filling breakfast.
Yield: 10 pancakes
Ingredients
- 1 mashed banana
- 2 eggs
- ¼ cup coconut sugar
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
- 1½ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- coconut oil
- 1 Tbsp slivered almonds
- Combine the mashed banana, eggs, coconut sugar, vanilla and almond extracts in a food processor. Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.
- Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by ¼ cup onto griddle. Sprinkle with a few slivered almonds. When bubbles form, flip the pancakes to cook other side.
- Serve with sliced banana and pure maple syrup.
Trying to limit your sugar intake?
Replace the maple syrup with the following fruit topping:
- Place your favorite frozen fruit in a sauce pan (mixed berries work well!)
- Heat on medium-high heat until fruit breaks down and becomes "syrupy"
- Drizzle over pancakes
Nutritional Analysis:
One pancake equals: 148 calories, 9g fat, 8g carbohydrate, 3g fiber, and 4g protein.
Thoughts on eliminating the sugar?
ReplyDeleteYou can try replacing the 1/4 cup of coconut sugar with unsweetened applesauce or adding an extra banana.
ReplyDeleteI make these with banana, egg, and baking powder, with a pinch of cinnamon. No sugar needed! :-)
ReplyDelete