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Almond Flour Banana Pancakes

Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@Barkparkbarb
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@Barkparkbarb
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"Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers."
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  1. eric3020
    Yummy - I added some almond extract for some extra kick
    Reply
  2. Barkparkbarb
    Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.
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