The Easiest Pancakes You’ll Ever Make!
Tired of complicated breakfast recipes? These banana almond pancakes are your answer! Using just five simple ingredients you probably already have, you can create a stack of warm, fluffy, and naturally sweetened pancakes. They’re a perfect, wholesome way to start your day with a boost of energy, and they come together in minutes.
Ingredients
• 1 cup / 225g mashed ripe banana (about 2 medium)
• 1 large egg
• 2 tbsp / 28g unsalted butter, melted
• ¼ cup / 30g chopped almonds
• 1 tbsp / 15ml coconut oil, for frying
Instructions
1. Method
2. In a medium bowl, use a fork to thoroughly mash the ripe bananas until they form a smooth, lump-free puree.
3. Whisk in the egg and the melted butter until the mixture is well combined and uniform.
4. Gently fold in the chopped almonds. Be careful not to overmix the batter.
5. Heat the coconut oil in a non-stick frying pan or griddle over medium heat.
6. Pour about ¼ cup of the batter onto the hot pan for each pancake.
7. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set and golden.
8. Carefully flip the pancake and cook for another 1-2 minutes until the other side is also golden brown.
9. Serve immediately with your favorite toppings like fresh berries, a drizzle of maple syrup, or more chopped nuts.
Nutritional Information
• Serves: 4Approximate values per serving:Calories: 520Calories from Fat: 26%Carbohydrates: 55g
Pro Tips
• Use overripe bananas with plenty of brown spots for the best natural sweetness and flavor.
• For a smoother texture, you can blend all (except the almonds) in a blender before folding the nuts in.
• Cook these pancakes on medium-low heat. The natural sugars from the banana can cause them to burn quickly on high heat before the inside is cooked through.
• Add a pinch of cinnamon or a dash of vanilla extract to the batter to enhance the flavor profile.
FAQ
Q: Are these banana almond pancakes gluten-free
A: Yes, this recipe is naturally gluten-free as it does not contain any flour. It uses mashed banana and egg as the base, making it a great option for those with gluten sensitivities.
Q: Why are my pancakes burning on the outside but raw inside
A: Banana pancakes can burn easily due to the natural sugars in the fruit. To prevent this, cook them on medium-low heat. This allows the inside to cook through properly before the outside becomes too dark.
Q: What kind of bananas are best for this recipe
A: For the best flavor and natural sweetness, use overripe bananas. Bananas with plenty of brown spots on the peel are sweeter and easier to mash into a smooth puree for the batter.
Q: Can I make these pancakes without almonds
A: Absolutely. You can simply omit the chopped almonds for a nut-free version. The pancakes will have a smoother texture but will still be delicious and easy to make.
