Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small (or add an extra egg) and wait until the edges are nicely browned before flipping them. This shouldn’t deter you from trying the recipe—the delicate texture of Almond Banana Pancakes is the very thing that makes them so irresistible. If you’ve tried pancakes made from almond or coconut flour and find them slightly grainy, you’ll really love the silky, airy texture of these cakes. The flavor is sinfully close to banana bread; add a little vanilla and cinnamon to the batter if you really want to get decadent.
As is evident from the comment board of last week’s recipe, this (very similar) recipe may be too carb-centric for some of you. For those who are keto or are restricting carbs for weight loss purposes this recipe might not fit into your personal Primal plans. For others, it might be part of your 20%. And for others that are extra active or have already achieved your preferred body composition, this recipe might be a perfect fit. (Kids tend to love it, too, by the way.) Enjoy!
2 ripe bananas
1 egg (or 2 if pancakes aren’t holding together well)