BANANA AND ALMOND PANCAKES

The perfect Sunday morning breakfast treat!

These are extremely easy to make and take very little time to prepare. What is even better, the only flour included is almond meal therefore it is gluten-free, low in carbohydrates, high in fiber and a high source of protein. Mixed with the eggs, these pancakes are a protein power punch and get you ready to kick start the day.

Blueberries are a good source of vitamin K. They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins). Valued for its high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries. (1)

If blueberries aren’t your thing, substitute for any fruit or berries you desire. As with the yoghurt, I loveeee greek yoghurt, however, any topping of your choice no doubt will be delicious.

Ingredients:

  • 1-2 mashed bananas
  • 2 eggs
  • Cinnamon to sprinkle
  • 2-4 tbsp ground almonds
  • Handful of blueberries
  • Dollop of yogurt for final touches

 

Method:

In a small bowl, place the bananas and with a fork, mash until they form a gooey consistency.

Crack two eggs into the banana mixture and beat together till combined. I llke to add a sprinkle of cinnamon here as banana pairs so well with it.

Mix in the almond meal, you are striving to achieve a thick, pourable consistency. Runny enough to drop into the pan, yet thick enough it sticks and combines well. If it is too thick, add a tiny bit of water. If too runny, add more almond meal.

Pour into a hot pan, cook until bubbles form and it’s golden on the bottom. Flip and repeat on the other side.

Garnish with your favourite toppings and enjoy!

 

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2 thoughts on “BANANA AND ALMOND PANCAKES
    1. Hi Pam, for this recipe I only used butter. However, if I did choose an oil I’d use coconut for this recipe 🙂

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