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Banana almond flour pancakes with mixed berries
Treat yourself to a delightful twist on classic pancakes with these Almond Flour Banana Pancakes. Infused with the natural sweetness and flavor of ripe bananas, these pancakes are paired with a vibrant medley of mixed berries and creamy yogurt. Made with almond flour, they're a low-carb and gluten-free breakfast option that will leave you feeling satisfied and ready to take on the day.
Serving Suggestion: These Almond Flour Banana Pancakes with Mixed Berries and Yogurt are a complete breakfast on their own. For additional toppings, you can drizzle some sugar-free syrup, sprinkle chia seeds for added texture, or dust with a sprinkle of cinnamon for extra warmth and flavor.
1 cup almond flour
1 ripe banana, mashed
2 large eggs
1/4 cup unsweetened almond milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
Mixed berries (such as strawberries, blueberries, raspberries)
Greek yogurt for topping
In a bowl, combine the almond flour, mashed banana, eggs, almond milk, baking powder, vanilla extract, and salt. Mix until well combined.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
Spoon the batter onto the skillet to form small pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
Repeat until all the batter is used, adjusting the heat as needed to prevent burning.
Stack the almond flour banana pancakes on a plate and top with a generous serving of mixed berries.
Finish with a dollop of Greek yogurt.
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