Ingredients for Almond Flour Banana Pancakes
- 1 large egg
- 1-2 tablespoons Splenda sugar substitute
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- Plain Nonfat Yogurt (not included in this recipe)
- Baking Soda (not included in this recipe)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond flour
- Flour (not included in this recipe)
- optional: 1/2 teaspoon ground cinnamon
- cooking spray or butter (for griddle)
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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.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
33g
Fat
6g
Carbs
8g
