Almond Flour Banana Pancakes Recipe

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

1. In a medium bowl, whisk together the eggs, mashed banana, Splenda, and vanilla extract until well combined.
2. In a separate bowl, whisk together the almond flour, baking powder, salt, and cinnamon (if using).
3. Gently add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
4. Heat a large non-stick skillet or griddle over medium-low heat. Lightly spray with cooking spray.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Spread slightly with the back of a spoon.
6. 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.
7. 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.