Hello all, I’d like to share my new favorite recipe with you: Flourless (yes, there is absolutely no flour) Banana Almond Pancakes. This recipe was inspired by a fun ‘cosmic’ pancake dinner I was invited to recently. I have adapted the recipe to my own preferences and I think I got it just about perfect.
These pancakes are a great option for those who are sensitive to gluten or other grains. The almonds help make them more filling and nutritious while the bananas add a bit of sweetness and potassium. Measurements may be adjusted slightly to create the right consistency in the batter. As always, I recommend using organic, local ingredients whenever possible and remember to have fun! See you at The Hut!
Flourless Banana Almond Pancakes
Serves 2 (just increase amounts as needed to serve more)
2 medium apple bananas
1/2 cup raw almonds (soaked for 2-8 hours and drained)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
dash sea salt
Coconut oil (for cooking)
Put all ingredients in blender and blend until smooth. Add more almonds to thicken or a little water or milk to thin the batter to desired consistency. Heat coconut oil in pan set to medium/low heat. Spoon a little batter onto the pan and allow to cook for about 2-3 minutes or until spatula can get underneath the cake without it breaking up too much. Flip over and allow other side to cook for about 2 more minutes. These pancakes work best when made at a smaller size (about 6 inches in diameter is good). Repeat until all the batter is used up. Serve with more sliced bananas and maple syrup. These pancakes also taste great when they are cold so save any extras for a yummy snack!
I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc...:-)