
I’ve tweaked my original blueberry pancake recipe ever so slightly by adding ripe banana as a sweetener instead of honey and they are more delicious than before!
These fluffy almond flour pancakes are made with just 5 core ingredients: banana, almond flour, eggs, butter and vanilla. Making these a great low-carb breakfast option that are also naturally free of gluten, grain, starches and refined sugar!
Ingredients:
2 ripe bananas
4 eggs
2 tbsp butter, melted
1 tsp vanilla extract
1.5 cups almond flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
blueberries
Directions:
Add all wet ingredients in a blender and blend for 20 seconds.
Add the dry ingredients and blend for another 30 seconds until well incorporated.
Heat a pan or griddle on low - medium heat. Melt some butter in the pan and pour a dollop of batter.
Add blueberries. Cook until the edges look golden brown, about 2 minutes, then flip and cook another 2 minutes.
Top with some honey or maple syrup and enjoy!
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