Gluten Free Almond Flour Banana Pancakes
These gluten-free almond-flour banana pancakes have a lovely nutty flavor that complements the sweet bananas. Vanilla and nutmeg tie everything together.
Ingredients
- 3 medium ripe bananas, divided
- 1 ½ cups almond flour
- 2 large eggs
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 tablespoon unsalted butter, divided
- maple syrup (optional)
Directions
- Place 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.
- Grease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.
- Thinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.
