Projects, Recipes

{Fluffy} Banana Almond Flour Pancakes!

September 2, 2013
e_pancakes

Happy Labor Day!!  Hope you’re having a relaxing day off with your family!  Here’s what’s for breakfast in the Stahl household …

When ViewFromTheFridge.com take ONE disappeared, I was mostly sad about two things:

1.  My Gluten-free almond flour/cocunut flour pancake recipe (this post)

2.  My ‘sneaky green muffins’ post (recipe via Kacey Morrow) … another post to come {again}.

So here is the pancake recipe again (mostly for my sake) …

Timing is great, because this recipe makes great holiday breakfast (i.e. Labor Day), or otherwise just a great, healthly weekend breakfast.  My family LOVES this recipe, and Owen loves to help!

I added bananas to the mix, topped with more sliced bananas, some frozen blueberries and walnuts, and here’s MY {very unprofessionally photographed} result …

e_pancakes

Not bad, huh? They taste even better!  Here’s the lowdown on how to make …

Ingredients:

  1. 1 1/2 cups total of flour … I used 3/4 c of almond flour; 3/4 cup of rice flour (next time I will use coconut flour in place of rice flour!)
  2. 1/2 t baking soda (actually, baking powder also works … accidentally found out)
  3. 1/4 t sea salt
  4. 3-4 large very ripe bananas
  5. 3 large pastured eggs, room temperature (non-pastured eggs are okay, too).  We will be separating the whites for the yolks below.
  6. 1/4 cup milk (I used almond milk here … have also used coconut milk in the past)
  7. 1 T coconut oil, melted
  8. 1 T pure maple syrup
  9. 1 t pure vanilla extract

Here they are …

Ingredients

Ingredients

Steps:

1.  Mix dry ingredients with whisk …

Good work, O!

Good work, O!

2.  Mix ‘wet’ ingredients (including bananas) in a separate bowl.  IMPORTANT:  separate egg whites from this mix, and put in another separate bowl.

Three bowls;  dry ingredients, 'wet' ingredients, and separated egg whites.

Three bowls; dry ingredients, ‘wet’ ingredients, and separated egg whites.

 

3.  Warm up griddle / heavy bottom pan now.

4.  Mix wet and dry ingredients together well with spatula.

5.  Whisk egg whites hard for two minutes until very foamy (this is what makes your pancakes so fluffy, so break out the elbow grease … it’s worth it):

Whish those egg whites!

Whisk those egg whites!

6.  Mix foamy egg whites into wet/dry mix, stir well:

IMG_1043

7.  Grease griddle/pan with coconut oil (or any oil of your choice):

 

Coconut Oil!

Coconut Oil!

8.  Pour a couple 3-4″ dollups onto the griddle:

IMG_10879.  When bubbles form, flip.

10.  Top with your favorites:

 

My favorites ... blueberries, bananas, and walnuts

My favorites … blueberries, bananas, and walnuts (and maple syrup, of course!)

Charlie loves his pancakes (as Molly watches patiently in the background for some bites to fall on the floor) …

What?  Do I have something on my face?

What? Do I have something on my face?

Enjoy this ‘special treat’, but healthy breakfast.  It will keep you full for hours to come!

 

Happy Holiday Weekend!

 

 

 

 

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2 Comments

  • Reply Sourdough Buckwheat Pancakes {Gluten Free and FANTASTIC} | View From The Fridge April 2, 2014 at 6:03 am

    […] you wake up Saturday morning, have a craving for pancakes, and no fermented buckwheat groats, try this recipe for almond flour pancakes (also […]

  • Reply Blog November 4, 2015 at 8:50 pm

    Brilliant, thanks, I will bookmark you now.

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