Mash up the banana. Make sure it's mashed very well. It should be liquidy.
To a mixing bowl add the mashed banana, maple syrup, eggs and almond milk. Whisk well. Add the almond flour, baking powder, salt and cinnamon. Whisk until combined. The batter will be thicker. Let the batter rest for 5 minutes on the kitchen counter.
Heat a skillet on medium heat. Add 1 teaspoon of coconut oil to the heated pan. Use a ¼ cup measuring cup to scoop the batter onto the pan. Gently spread it around to create a nice round circle.
Cook the pancakes on medium-low heat for 2-3 minutes per side, or until bubbles form. Reduce the heat to low if pancakes start to brown too quickly. If you cook these pancakes on high heat, they will burn. Because of the almond flour, they are more temperamental so flip carefully. Cook 2 to 3 pancakes in 1 teaspoon of coconut oil and then add the other teaspoon to cook the rest. You don't want the pan to get dry or you won't achieve those crispy edges.
Place the cooked pancakes on a wire cooling rack as you are cooking the rest of them.
Serve with toppings of choice!
Video
Notes
Nutritional information is per pancake.
Nutrition Facts
Almond Flour Banana Pancakes
Amount Per Serving
Calories 149Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 55mg18%
Sodium 172mg7%
Potassium 53mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.