24 Hours only: Cyber Monday Flash Sale

Menu
Search Notes
Search Notes
Search Forum

3-Ingredient Banana Pancakes

Serving Size

Serves 2-3

Ingredients

  • 2 ripe bananas, mashed
  • 1 ½ cups almond flour
  • 4 large eggs

Directions

  • In a medium bowl, mash the bananas until smooth.
  • Add the eggs and whisk until fully combined.
  • Stir in the almond flour and mix until a thick batter forms.
  • Heat a nonstick skillet over medium heat and lightly grease it with oil or butter.
  • Pour about ¼ cup of batter per pancake onto the skillet. Makes around 10 pancakes.
  • Cook for 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1–2 minutes until golden brown.
  • Serve warm with your favorite toppings.

Notes

Serving ideas: Top with nut butter, Greek yogurt, or chia seed jam. Leftovers: Store in the fridge for 3 days or freeze in stacks with parchment paper between pancakes. Protein: 3 pancakes out of a 10 pancake batch is around 18-19 g of protein. Serve with eggs/meat/Greek yogurt for extra protein. Fiber: 3 pancakes are around 7 g of fiber.

Related Notes