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MEL'S EASY KITCHEN

Almond Flour Pancakes

Almond flour, banana, eggs and dairy-free milk make small, tender pancakes. Keep them small so they are easier to flip.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Meal: Breakfast
By: Melanie

Equipment

  • Skillet
  • Whisk
  • Kitchen scale
  • Measuring cups and spoons
  • Potato masher or fork
  • Mixing bowl

Ingredients

  • 112 g Bob’s Red Mill blanched almond flour
  • 100 g whole egg, without shell
  • 59 g banana
  • 1/4 cup dairy-free milk approximate volume; 244 g per cup
  • 1 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
  • 1/2 tsp gluten-free baking powder (2 g)

Instructions

  • Mash the banana and whisk in the eggs and dairy-free milk.
  • Stir in almond flour and baking powder. Rest for 5 minutes; the batter should be thick but spoonable.
  • Brush a nonstick skillet with the measured oil and heat over medium-low heat. Make 8 small pancakes using about 2 tablespoons batter each.
  • Cook about 3 minutes until the undersides are golden and the edges hold together. Flip carefully and cook another 2–3 minutes until the centers are set.
  • Serve 2 pancakes per portion; the batch makes 4 portions. Added syrup or toppings are not included in the nutrition.

Nutrition per serving

Calories: 221kcal | Carbohydrates: 9.9g | Protein: 11.4g | Fat: 15.7g | Fiber: 4.4g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Nutrition uses the named brands in the ingredient list. Makes 8 small pancakes; 2 pancakes per serving. dairy-free milk and a measured teaspoon of pan oil are included for a workable batter and cooking method.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.