Ever since I discovered the joys of almond flour a couple years ago, I’ve been using it as a replacement for regular flour in most things I bake. I’ve also experimented with it in pancakes. This almond flour banana pancakes recipe has become my favorite and most successful way to recreate a decadent breakfast dish in a healthier way. I love the french toast-esque texture, and the savory quality works so well with a pat of butter and heavy drizzle of maple syrup.

*A Note:  Not all almond flours are the same. I really like this almond flour from Trader Joe’s. Its texture is great and it’s also a lot more affordable than other brands.

Almond Flour Banana Pancakes

Ingredients:

• 2 mashed bananas
• 4 eggs
• dash of vanilla
• 2/3 cup almond flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon (optional)

Instructions:

In a large bowl, combine banana, vanilla, and eggs. In a medium bowl, combine almond flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients, and stir until combined.

Heat a large skillet over medium low heat. Using a ladle or small measuring cup, pour small amounts of batter into the pan. Cook over low heat in batches, about 2 minutes on each side. You’ll know it’s time to flip them when the bubbles that form on the top are popping. Because the batter is make with almond flour, you’ll need to be more gentle when flipping them. You’ll also want to make smaller pancakes than you would when using normal flour to make flipping easier.

Want more brunch recipes? Check them out here.