If you love pancakes for breakfast as much as I do but don’t want to sacrifice your diet for them, I have the perfect recipe for you that is both satisfying and healthy!
I’ve been using oat flour to make pancakes for a while now but decided it was time to try using some almond flour instead. Although I find the almond flour to be a lot less binding then the oat flour, I do prefer it over coconut flour in my pancakes.
Pancakes have become a Sunday ritual for my husband and I. These are as easy to whip up as the boxed ones, only fresher! Make sure your banana is ripe enough to use for this recipe.
These pancakes are packed with fiber and protein. I add in a scoop of Further Food’s Collagen Peptides which is easy to digest, dissolves well, and it great for your skin, bones, nails, and hair. For even more protein, I like to top my pancakes with almond butter on top instead of maple syrup as picture above.
- 1 egg
- 1 very ripe banana, mashed
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ cup of flax meal
- ⅔ cup of almond flour
- 1 tsp of pure vanilla extract
- splash of water or almond milk
- optional: 1 scoop of Further Food's Collagen Peptides
- Mix all ingredients together in a medium sized bowl
- Add coconut oil to a large non-stick pan on the stove on medium heat
- Add about a 2.5 inch in diameter sized pancake batter to the pan and let cook until bubbles start to form in the middle (I usually fit 4 pancakes in the pan at a time). You may not get many bubbles with this batter, but make sure to wait to flip until the pancake is browned on the bottom.
- Flip and cook until browned on the other side
Do you have a favorite pancake recipe? Share yours below!
