Almond Banana Pancakes
Try as we might, many of us find the temptation of pancakes too hard to resist. Maybe it’s the sweet, buttery aroma of the batter on the griddle or the soft doughy texture, or that eating something with the word “cake” in it for breakfast just feels so deliciously naughty. But it doesn’t have to be. There are decent Primal substitutes. Pancakes made with almond meal or coconut flour are a good option, but can be pretty heavy and, for some, overly filling. And then there’s this dish sent in by Jack Etherington for the Primal Cookbook Challenge. His Almond Banana Pancakes contain just three ingredients: banana, egg and almond butter. You can whip up a batch in five minutes flat and top the pancakes with a pat of butter, a scoop of nut butter, or fresh berries.
Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small 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 that are no-carbers 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. In any case, remember that the Primal Blueprint is primarily about guiding principles. It’s up to each of us to adapt recipes and fitness choices within the context of the PB as it relates to our personal goals and circumstances. Enjoy!
Ingredients:
- 2 ripe bananas
- 1 egg
- 1 heaping tablespoon of almond butter
Instructions:
Mash the bananas, add the egg and mix well.
Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.
Warm butter in a pan and pour batter into small cakes.
Brown on each side and serve warm.
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Posted By: Worker Bee
My version:
2 bananas
4 eggs
4 tablespoons cup nut butter
4 teaspoons coconut flour
pinch of salt
pinch of cinnamon
Whiz it up in the blender and fry over medium heat. The coconut flour helps the pancakes hold together. Plenty of protein
haha… that should be just “4 tablespoons” not “4 tablespoons cup”
Oh my these are yummy! I definitely need to try to cook them “low and slow” next time… mine were a little crispy on the outside and undercooked on the inside (but still very good). Can’t wait to try some of the variations that have been posted!
Try putting the bananas in the fridge and not letting them get too ripe. that’s half the trick to it. that way they aren’t so delicate.
I tried this 2 days ago and they came out perfect! it probably also helped that I have a new frypan which is very good. scanpan ctx. highly recommended so far (only had it for about 2 weeks).
going to cook some more tomorrow as I still got 2 bananas left. I would also recommend sticking to the recipe. 2 bananas (not too ripe), 1 tablespoon of almond butter, 1 egg.
good luck.
Thanks for that tip! I decided to try the recipe again this morning because the bananas we have still had some green to the peel (vs. being super ripe last time). I cooked them on a little lower heat as well. They turned out perfect!
Does using only one banana make these lower on the GI scale?
Made the originally posted recipe post work out this morning. Lower temp is a good recommendation. Will try two eggs next time. Very good. Very sweet for my taste…but the three strips of bacon crumbled on top made them divine. Great accompany to my Americano. Even selectively hubby liked a lot.
WOW I just made these and they are TO DIE FOR.
I only used one banana because I wanted to make a small batch, so maybe if I make a big batch next time I’d make it 2 bananas, 2 eggs, 2 heaping tbps almond butter.
These are honestly better than normal pancakes, and they don’t need any syrup because they are already so sweet from the bananas… oh and moist and flaky… be still, my heart.
Used Coconut oil on medium heat and made a double batch. Our boys (6 and 9) chowed down! One covered them with apple sauce, and the other with warm blueberries. A welcome break to quiches, frittatas and the dreaded veggie scramble. Thanks for sharing!
I am new to the Primal/paleo diet, so I’ve been looking for breakfast ideas to avoid grains (getting tired of omelettes). Just tried these and they are Good!! Crispy on the outside, creamy on the inside. I put a spoonful of applesauce on the side with a sprinkle of cinnamon, dipped each bite in the applesauce…really tasty! I might try adding some chopped pecans or walnuts next time. Thanks for the recipe.
With 4 eggs to 2 bananas and a big glob of almond butter, these did great in a waffle iron.
Mark, Thanks for the recipe, I made a few modifications to jazz it up a little bit.
http://www.ourbabyhuman.com/2012/04/primal-banana-almond-flour-pancakes.html
These are DELICIOUS! Served with a handful of fresh raspberries! Mark Sisson you are my hero this morning!!!
Yum. Thanks for this. A couple tablespoons of chickpea flour make them easier to flip and more solid.
I just attempted these and they were amazing! I only used 1 banana though. I think if I used 2 I’d double the almond butter and add another egg or egg white. Check out my attempt on thisiselise.wordpress.com
You should include Stumble Upon on your share buttons.
I just made these this morning and would like to know what I did wrong…?! They tasted amazing but looked like regurgitated pancakes rather than then freshly cooked beauties above. I cooked them on low-med heat and as some others have noted, they took a very long time to cook… again, tasted amazing but looked kinda ugly ^_^
I made a double batch and used my waffle griddle. Not as delicate to handle that way:)
I just made a version of these, and they turned out just as I wanted.Light, fluffy, sweet and nutty. Delicious
Recipe:
3 eggs, separated
1 large banana, chopped
1 heaped tablespoon Hazelnut butter.
unsalted grass-fed butter
Whisk the egg whites until light and fluffy.
In a separate bowl whisk together the egg yolks, chopped banana and hazelnut butter for about 1 minute until combined and slightly creamy.
Gently fold in the egg whites to the banana mixture.
Heat some butter in a frying pan. Once sizzling, drop in dessertspoonfuls of the batter and then turn the heat down slightly. Leave them alone for a minute or 2 – then shake the pan, and if the pancakes start to slide around, you can peek underneath to see if they are browned. start to flip them, be delicate when turning over, and don’t squish the top of the pancake or you will knock out all the air.
Fry on the other side for another minute or 2, and they are ready to serve. No need for syrup or any additions, as the banana makes them nice and sweet.
This recipe yielded about 15 blini-sized pancakes.
Hope some of you enjoy this recipe
comment
For all those looking to try a lower carb option and are or would consider pumpkin – you should try this with butternut squash. So much tastier! Plus it doesn’t come from a can so no preservatives. What I do is take 1 butternut squash, cut it in half lengthwise, scoop out the seeds, wash it then put it cut side down on a baking sheet, prick it and roast at 400F for 45-65 mins (depends on size – until it’s soft). Discard the skin, mash or blend in a food processor and voila! It freezes super well so you’ll have squash for quite a few pancakes.
I make these every morning but use a different ratio that I highly reccomend…
Ingredients:
4 eggs
2 bananas (ripe)
2 tablespoons almond butter (justins is the best)
1 tablespoon of cinnamon
1 tablespoon of vanilla
use a handmixer and beat the eggs
Add the rest of the ingredients and beat well
Turn your heat on your stove just below medium.
grease the pan.
Heat and flip in about 1.5 minutes.
they should be perfecto. The trick is cooking on low as heat as possible.