Almond Flour Banana Pancakes
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
13 pancakes
- Serves:
- 4
ingredients
- 3 large eggs, beaten
- 3 tablespoons Splenda sugar substitute, granules
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1⁄2 cup plain nonfat yogurt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup almond flour
- 1⁄2 cup flour
directions
- Whisk the first five ingredients in a medium sized bowl.
- Whisk the remaining dry ingredients in a seperate bowl.
- Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
- Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
- If heat is too high, the cakes will be too brown once cooked.
- Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
- Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
- These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.
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RECIPE SUBMITTED BY
Barkparkbarb
Clarkston, 62
<p>Self-employed, married, no kids, 2 dogs. Travel buff, foodie, and am better skilled than an average cook. Dislike shallowness, dishonesty and selfishness and love to meet others who are straightforward and forthright yet polite. I love to cook challenging stuff, but it always has to taste great for the recipe to make it into my permanent colection. </p>