Wednesday, July 20, 2011

Spiced Banana Almond Flour Pancakes

Matt and I are on a diet that does not include gluten and I am experimenting with some gluten alternatives and gluten free recipes.  I made these this morning for breakfast and they tasted just like banana bread!  The recipes says to drizzle with honey, but it was not necessary, the banana made them sweet enough.  They were a different texture, but not gritty like usual gluten free items, more soft and fluffy. 

The Verdict:  Scrumptious! 

Spiced Banana Almond Flour Pancakes
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 TBSP cinnamon
  • 1/2 tsp ground nutmeg
  • 3 overripe bananas
  • 2 eggs
  • ghee for greasing the pan (or coconut oil or butter)
  • honey and berries for topping
In a bowl mix the dry ingredients. In a separate bowl mix wet ingredients (including bananas).Pour wet and dry ingredients into a blender and blend for about 30 seconds. Heat a non-stick griddle pan or skillet and grease with ghee, coconut oil, or butter. Pour batter (if a little thick use a spoon to help flatten out the batter in the pan) into 4-inch rounds. Cook and flip until each side is done.
Remove from pan and spread with ghee, butter or coconut oil. Drizzle with honey. Top with berries and enjoy your Saturday!

Makes about 12 4-inch pancakes

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