Banana Almond Pancakes Recipes

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BANANA ALMOND PANCAKES



Banana Almond Pancakes image

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

¾ cup whole wheat flour
¼ cup ground almonds
¼ cup ground flax seeds
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 cup almond milk
2 bananas, mashed
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 tablespoon butter

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 & BANANA PANCAKES



Almond & Banana Pancakes image

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

2 bananas
4 eggs
90 g ground almonds
35 g coconut flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 teaspoon baking powder
150 g strawberries
130 g blueberries
6 tablespoons honey
240 g Greek yogurt, full fat
2 tablespoons brazil nuts, chopped
6 teaspoons olive oil

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

3 INGREDIENT PALEO BANANA ALMOND PANCAKE RECIPE



3 Ingredient Paleo Banana Almond Pancake Recipe image

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

1 medium banana
2 large eggs
4 tablespoons blanched almond flour
½ teaspoon baking powder (optional)

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



Almond Flour Banana Pancakes image

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

2 ripe banana
2 medium eggs
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp vanilla extract (optional)
2 Tbsp chocolate chips (optional)
butter or oil for greasing pan
pinch of salt

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

ALMOND & BANANA PANCAKES



Almond & Banana Pancakes image

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.

Time 25m

Yield 12

Number Of Ingredients 0

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.

VEGAN BANANA PANCAKES



Vegan Banana Pancakes image

Ripe banana, a common replacement in vegan recipes, pulls double duty here as both an egg substitute and a delicious pop of flavor. In this case, the riper the banana the better! We recommend using unsalted vegan butter which lends a flavor reminiscent of traditional pancakes, but coconut oil also works in a pinch.

Provided by Food Network Kitchen

Time 30m

Yield 12 to 14 pancakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour (see Cook's Note)
7 1/2 teaspoons vegan granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 large very ripe banana, mashed (about 1/2 cup)
1 1/4 cups unsweetened plain almond milk, at room temperature
3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

  • Whisk the flour, sugar, baking powder and salt in a large bowl.
  • Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.

BANANA PANCAKES



Banana Pancakes image

These delicious pancakes will be a morning treat for your little ones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 1 1/2 Dozen

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus more for sauteing banana slices
2 bananas, peeled and sliced into 1/4-inch-thick rounds

Steps:

  • Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
  • Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
  • Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

ALMOND BUTTER AND BANANA PANCAKES



Almond Butter and Banana Pancakes image

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

2 large, very ripe bananas
1/2 cup smooth almond butter
4 large eggs
1 teaspoon ground cinnamon
1 tablespoon coconut oil
Sliced banana and cocoa nibs, for serving

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 FLOUR BANANA PANCAKES



Almond Flour Banana Pancakes image

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

3 large eggs, beaten
3 tablespoons Splenda sugar substitute, granules
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup plain nonfat yogurt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup almond flour
1/2 cup flour

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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