These Banana Almond Pancakes were great, BUT (yes, there’s a “but”)Â the thin consistency made them feel more like crepes and I think that’s how I’ll treat them next time. Or, I could add more coconut flour but I really like the crepe idea. (The author suggests adding heaping tablespoons of almond butter to thicken them.)
I had some very ripe bananas hanging around — that’s what made me look for a paleo banana pancake recipe. Fortunately I found this one which is a keeper.
I used sliced almonds, almond butter and coconut flour.
See how thin the consistency is?
I wouldn’t put the blueberries in the batter next time either. Since they were hard to “turn over,” the berries got in the way. However, in a crepe, you could top them with blueberries. My mouth is watering just thinking about it.
I, unfortunately, didn’t pay close enough attention and almost burned one of them. It tasted okay though.
Ready for the recipe?
- 2 ripe bananas
- 2Â eggs at room temperature
- 1Â Tablespoon coconut flour
- 1 to 2Â Tablespoons almond butter (try one and if it’s not thick enough add the second one)
- fresh or frozen blueberries
- 1/4Â cup nuts of your choice, I used sliced almonds
- 1Â teaspoon coconut oil
- Dash of sea salt
- Mash the bananas in a bowl.
- Add the eggs, coconut flour, almond butter, blueberries, nuts and salt to the bananas then whisk until well blended.
- Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
- Pour small discs of batter onto the hot pan.
- Turn the pancakes when the top starts having small bubbles in it.
- Cook the other side slowly over medium heat until fully cooked.
- Reapply oil to the pan after each round of pancakes.
That’s it! Next time I’ll try them as crepes. They didn’t come out looking so great but they were tasty — especially with pure maple syrup.