Almond Flour Banana Pancakes Recipes
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
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 PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
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4/5 (38)Category BreakfastCuisine AmericanCalories 138 per serving
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4/5 (38)Category BreakfastCuisine AmericanCalories 138 per serving
- 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.
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5/5 (222)Total Time 7 minsCategory BreakfastCalories 296 per serving
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5/5 (222)Total Time 7 minsCategory BreakfastCalories 296 per serving
- In a large mixing bowl, add your almond flour, bananas, egg yolks, and baking powder, and mix until combined. In a separate bowl, beat your egg whites until stiff peaks form.
- Fold your egg whites into the pancake batter until combined. Let the batter sit for 5 minutes, to thicken.
- Coat a non-stick pan with cooking spray and place over medium heat. Once hot, reduce to medium/low. Pour 1/4 cup portions of the batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping the pancakes, covering the pan, and cooking for a further 2 minutes. Repeat the process until all your batter has been used.
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- In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
- In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana and vanilla extract. Gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
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Jan 14, 2013 - healthy alternative pancakes. Also add one banana (w/less milk added) and cranberries. My favorite pancakes! Jan 14, 2013 - healthy alternative pancakes. Also add one banana (w/less milk added) and cranberries. My favorite pancakes! Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to …
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