Almond Banana Pancakes Recipes
3 INGREDIENT PALEO BANANA ALMOND PANCAKE RECIPE
Three ingredient pancakes made in a blender with no grains, no sugar, and lots of healthy protein.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Breakfast
Time 8m
Number Of Ingredients 4
Steps:
- Put all the ingredients into the blender.
- Blend for 15-20 seconds, until smooth (don't over blend or it will get warm).
- Pour into a bowl.
- Heat a griddle or heavy saute pan on medium-low heat. Lightly brush with butter or ghee.
- Add batter in small circles - about 1 tablespoon per pancake.
- When the edges start to look dry and the pancake is firm enough to flip (about 3 minutes), flip and cook another minute or two on the other side.
- Place onto a plate and cover to keep warm. Repeat with the rest of the batter.
- Serve alone or top with maple syrup, berries, fruit sauce or chocolate chips.
Nutrition Facts : Calories 129 calories, Sugar 7.4 g, Sodium 71.6 mg, Fat 5.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14 g, Fiber 1.6 g, Protein 7 g, Cholesterol 186 mg
ALMOND FLOUR BANANA PANCAKES
Moist and Fluffy Almond flour and banana pancakes are super easy to make in under 15 minutes. They're great for gluten-free and low carb diets and come together in minutes!
Provided by Layla
Categories Breakfast
Number Of Ingredients 8
Steps:
- Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice.
- Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.
Nutrition Facts : ServingSize 1 pancakes, Calories 138 kcal, Carbohydrate 15 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 28 mg, Fiber 2 g, Sugar 8 g
BANANA ALMOND PANCAKES
Super healthy and delicious pancakes served with vanilla yogurt and fresh fruit or frozen berries.
Provided by AvelaineS
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 13
Steps:
- Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
- Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
- Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 13 g, Fiber 6 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 439.8 mg, Sugar 10.5 g
ALMOND BUTTER AND BANANA PANCAKES
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Provided by Hannah Bronfman
Categories HarperCollins Breakfast Brunch New Year's Day Mother's Day Wheat/Gluten-Free Banana Almond Pancake Dairy Free Peanut Free Small Plates Kid-Friendly
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, mash the bananas until smooth.
- Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
- Stir in the cinnamon.
- Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
- Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
- Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
- Serve topped with sliced bananas and cocoa nibs.
ALMOND & BANANA PANCAKES
For those that prefer a sweet meal to start their day, these banana and almond pancakes are the perfect healthy option. We've developed this recipe for Fertility Road magazine, so not only is it delicious and nutritious but it's also a fantastic way of eating yourself pregnant too. Bananas are a great food to increase fertility in women as they are a fantastic source of B vitamins, fibre, protein, folate, iron and vitamin C. Eggs are such a great source of protein and iron (which are both really important nutrients for fertility). In addition they are also a fantastic source of vitamin D. Women who struggle with fertility often suffer from a deficiency in vitamin D. Almonds are a rich source of vitamin E. They also help improve insulin resistance, which has been shown to increase fertility levels in women. The toppings on this recipe also play an important part in improving fertility. One serving per day of full fat dairy can improve fertility rates and Greek yoghurt is a delicious and calcium-rich option to increase your chances of conception. It is also rich in vitamin D and contains two times as much protein as regular yoghurt. Berries are loaded with vitamin C and folate, and are full of natural antioxidants and anti-inflammatory nutrients, which help boost both female and male fertility. So if you're looking to enhance your chance of conception, this delicious, healthy breakfast recipe could just do the trick.
Provided by hello
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.
- Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick).
- Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized).
- Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.
Nutrition Facts : Calories 157.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 62, Sodium 55, Carbohydrate 17.9, Fiber 2.1, Sugar 13.2, Protein 4.3
ALMOND FLOUR BANANA PANCAKES
Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.
Provided by Barkparkbarb
Categories Breakfast
Time 20m
Yield 13 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the first five ingredients in a medium sized bowl.
- Whisk the remaining dry ingredients in a seperate bowl.
- Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
- Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
- If heat is too high, the cakes will be too brown once cooked.
- Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
- Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
- These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.
Nutrition Facts : Calories 166.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 140.1, Sodium 570.9, Carbohydrate 24, Fiber 1.2, Sugar 8.4, Protein 8.4
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