About the Recipe
These pancakes tick so many boxes – they're naturally sweet, packed with protein from the eggs, and full of good fats from the almonds. Perfect for keeping you satisfied all morning!
Enjoy your weekend brekkie!
Ingredients
2 ripe bananas (the spottier, the better!)
4 eggs
1/2 cup almond meal (or ground almonds)
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
Coconut oil or ghee for cooking
Preparation
Mash it up: In a bowl, mash your bananas really well with a fork until they're lovely and smooth.
Mix the wet: Add the eggs and vanilla to the mashed banana and whisk together until combined.
Add the dry: Stir in the almond meal, baking powder, cinnamon, and salt. Mix until you have a thick, slightly lumpy batter (don't worry if it's not perfectly smooth – that's normal!).
Rest time: Let the batter sit for about 5 minutes. This lets the almond meal absorb the liquid and gives you fluffier pancakes.
Cook 'em up: Heat a non-stick pan over medium-low heat and add a little coconut oil or ghee. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form on top and the edges look set, then flip and cook for another 1-2 minutes.
Top Tips:
Keep the heat on the lower side – these cook slower than regular pancakes and can burn easily
They're more delicate than wheat-based pancakes, so be gentle when flipping!
The banana provides all the sweetness you need
Serving suggestions:
Fresh berries and a dollop of coconut yoghurt
Drizzle of honey or pure maple syrup
Sliced banana and a sprinkle of nuts
A smear of almond butter