Almond Flour Banana Pancakes
These almond flour banana pancakes are so thick and fluffy, you won't believe they are gluten free! Made with just 3 ingredients and ready in 10 minutes!
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups almond flour (blanched or superfine )
- 2 large bananas (mashed)
- 4 large eggs (separated)
- 1 teaspoon baking powder (optional * See notes)
Instructions
- 1
In a large mixing bowl, add your almond flour, bananas, egg yolks, and baking powder, and mix until combined. In a separate bowl, beat your egg whites until stiff peaks form.
- 2
Fold your egg whites into the pancake batter until combined. Let the batter sit for 5 minutes, to thicken.
- 3
Coat a non-stick pan with cooking spray and place over medium heat. Once hot, reduce to medium/low. Pour 1/4 cup portions of the batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping the pancakes, covering the pan, and cooking for a further 2 minutes. Repeat the process until all your batter has been used.
- 4
Serve pancakes immediately or cool completely, before storing them away.