This recipe is the result of a couple years of tweaking. I didn’t like how almond meal pancakes always turned out so dense and I wanted these to be as “normal” as possible. I’ve finally reached a consistent result that I’m really happy with! The batter consistency is exactly what I’m used to in homemade wheat pancakes and they cook up beautifully on a griddle. Of course the main draw is that you get a delicious pancake breakfast that is full of healthy protein-y goodness! They’ll never be as fluffy as buttermilk pancakes, but apples and oranges, right? Or apples and bananas, I suppose 🙂
- 2 ripe bananas
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup almond butter
- 3/4 cup almond meal
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- pinch of salt
- Mash bananas in a mixing bowl. If you are using frozen ripe bananas, thaw completely and mash.
- Mix in the eggs, vanilla, and almond butter.
- In a separate bowl, mix the dry ingredients: almond meal, cinnamon, cloves, baking powder, and salt. Sometimes I use a sifter for the spices and baking powder to make sure there are no clumps.
- Mix dry ingredients in to the wet ingredients.
- Heat a pan over medium heat, or heat a griddle to 325°. You want to be able to cook the pancakes for a few minutes on both sides so they get done all the way through. The natural sugars in banana cause these pancakes to get darker than usual, and they can burn easily if the heat is too high.
- Grease pan with a little butter, olive oil, or coconut oil, and pancake away!
- Serve hot. I highly recommend a little grass-fed butter, some Grade B maple syrup, and a sprinkle of sea salt over the top.