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

Preparation

1. 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.
2.  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.
3. 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.