Ingredients for Almond Flour Banana Pancakes
- 2 large eggs
- Splenda Sugar Substitute
- Vanilla Extract
- 1 ripe banana, mashed
- Plain Nonfat Yogurt
- Baking Soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond flour
- Flour
How to Make Almond Flour Banana Pancakes
- In a medium bowl, whisk together the eggs, mashed banana, Splenda, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, salt, and cinnamon (if using).
- Gently add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Heat a large non-stick skillet or griddle over medium-low heat. Lightly spray with cooking spray.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Spread slightly with the back of a spoon.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch carefully; adjust heat as needed to prevent burning. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately. Pancakes can be frozen for later use. To reheat, place frozen pancakes in a toaster oven or conventional oven at 300°F (150°C) for about 10 minutes.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
33g
Fat
6g
Carbs
8g
