Tuesday, October 28, 2014

banana-almond pancakes

These high-protein and grain free pancakes make a delicious and filling breakfast. To be honest the kids weren't the biggest fans of this recipe but that just meant I could save the batter to make more for myself over the next few days. Top with fruit and maybe a dollop of Greek Yogurt or mascarpone cheese (and a drizzle of honey if you are in the mood for something decadent). Recipe is from The Whole Life Nutrition Cookbook.
makes 8-10 pancakes


4 large eggs
1 medium ripe banana
½ cup water
2 cups almond flour
⅓ cup arrowroot powder
½ tsp. baking soda
¼ tsp. sea salt
butter or coconut oil for cooking


1. Place all ingredients, except the butter or coconut oil, into a blender and blend until smooth.
2. Add a few tsp. of butter or oil to a hot skillet. Pour in the batter, about ⅓ cup per pancake, and cook for 60-90 seconds on the first side; then flip and cook for about 60 seconds on the other side.

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