Imagine waking up on a lazy Sunday morning. You stroll into the kitchen; the sunlight spills through the window, and your stomach grumbles gently, reminding you that breakfast is the most important meal of the day.
What’s on the menu? Pancakes! But not just any pancakes—moist almond flour banana pancakes that leave you wanting more. Let’s dive into this delicious dish that can easily become the highlight of your breakfast routine.
What Pairs Well with Moist Almond Flour Banana Pancakes?
Before we jump into the recipe, let’s consider what pairs beautifully with our pancakes. You can’t go wrong with drizzling warm maple syrup over them. A dollop of Greek yogurt adds creamy goodness.
Fresh berries like strawberries, blueberries, or raspberries not only brighten up the plate but also add a tartness that complements the sweetness of the pancakes. And for the coffee lovers out there, pour yourself a cup of freshly brewed coffee or even a dash of creamy almond milk latte to wash it all down.
Pancakes are a universal breakfast item, and when you add bananas into the mix, they transform into something extraordinary. Moist almond flour banana pancakes are not only a treat for the taste buds but also a healthier option compared to regular pancakes. I was on a quest to make pancakes that were fluffy, flavorful, and filled with nutrients. This recipe takes advantage of ripe bananas and almond flour, offering a delicious twist on a classic.
What Are Moist Almond Flour Banana Pancakes?
These pancakes are a delightful variation of traditional pancakes. Using almond flour instead of all-purpose flour makes them gluten-free and packed with healthy fats and protein. The bananas add natural sweetness, keeping the need for added sugars at bay. The result? Fluffy and moist pancakes that satisfy any breakfast craving.
Why This Recipe Works?
The science behind pancake perfection lies in the ingredients and the method. Almond flour provides a rich texture while being lower in carbohydrates. Ripe bananas contribute moisture and natural sweetness, reducing the need for sugar.
The combination of eggs gives structure and fluffiness, while baking powder can add extra lift if used. This recipe caters to those looking for a delicious breakfast option that doesn’t skimp on flavor.
You will also like the following Breakfast recipes!
- How to make Banana Avocado Bread
- Old fashioned southern cornbread
- Bojangles Bo Berry Biscuit Copycat
What You’ll Need to Make This Dish
Gather these ingredients before you get started:
4 large eggs, separated into yolks and whites
1 teaspoon pure vanilla extract
1½ cups blanched or superfine almond flour
½ teaspoon ground cinnamon (optional but recommended for warmth)
2 large ripe bananas, mashed until smooth
1 teaspoon baking powder (optional for fluffiness)
These simple items are all you need for a delicious stack of moist almond flour banana pancakes.
How to Make Moist Almond Flour Banana Pancakes
Let’s roll up our sleeves. The process is delightful, and the end result is more than satisfying. Here’s a sneak peek at what you’ll be doing—each step matters, so let’s take it one pancake at a time.
Step 1: Prepare Your Ingredients
Start by ensuring that your bananas are ripe. The riper they are, the sweeter your pancakes will be. Mash those bananas in a bowl until smooth. In another bowl, separate the egg whites and yolks. This may seem like a chore, but trust me, it’s worth it for that delightful fluffiness.
Step 2: Mix the Wet Ingredients
In your banana bowl, add the egg yolks and vanilla extract. Mix these ingredients until well combined. The moisture from the bananas and yolks serves as a fantastic base for your batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, ground cinnamon, and baking powder. Make sure there are no lumps in the flour. A smooth batter is key to those fluffy pancakes you want.
Step 4: Merge the Mixtures
Gently combine the dry ingredients with the wet mixture. Stir until everything is just mixed. Then, whisk the egg whites in a clean bowl until soft peaks form. This step is crucial. It introduces air into the batter, leading to pancakes that almost float off the griddle.
Step 5: Fold It All Together
Carefully fold the fluffy egg whites into the banana batter. Be gentle here; you want to keep some air in the mixture. This is what gives your pancakes their beautiful rise.
Step 6: Heat the Pan
Using a non-stick skillet or griddle, heat your pan over medium heat. You can use a small amount of coconut oil or cooking spray. Make sure the pan isn’t too hot; otherwise, the pancakes will brown too quickly.
Step 7: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip. The other side should take about 2-3 minutes until golden brown. Repeat with the remaining batter.
Step 8: Serve and Enjoy
Place your pancakes on a warm plate and keep them cozy while you finish the batch. Top them with warm maple syrup, fresh fruits, or a dollop of yogurt. Your breakfast masterpiece is ready!
Tips for Perfect Pancakes
- Use Ripe Bananas: The riper the banana, the sweet and moist the pancakes will turn out.
- Don’t Overmix: Stir just until combined. Overmixing can make pancakes dense.
- Watch Your Heat: A medium heat is ideal for cooking pancakes; too high and they’ll burn.
- Experiment with Add-ins: Consider adding chocolate chips, nuts, or spices like nutmeg for a unique twist.
- Use Fresh Eggs: Fresh eggs will provide better volume and fluffiness.
How to Store Leftovers
If you happen to have pancakes left (which is rare!), store them in an airtight container in the fridge. They can last for up to 3 days. For longer storage, freeze them. Place parchment paper between pancakes to prevent sticking, and store in a freezer-safe container. When you’re ready to indulge, simply reheat them in the toaster or microwave.
Nutrition Information
These pancakes are nutrient-dense. Here’s a quick breakdown per serving:
Calories: Approximately 220
Protein: 8g
Carbohydrates: 18g
Fat: 12g
Fiber: 3g
This makes for a balanced breakfast that keeps you full and energized.
How Would I Recommend Serving Moist Almond Flour Banana Pancakes?
1. Maple Syrup Delight: Drizzle warm maple syrup over your pancakes. The sweetness pairs wonderfully with the natural flavor of the bananas.
2. Greek Yogurt & Berries: Add a dollop of Greek yogurt mixed with honey on top, then sprinkle fresh berries. This combo adds creaminess and a burst of freshness.
3. Nut Butter Spread: Spread almond or peanut butter on your pancakes. The nuttiness complements the almond flour nicely and gives you an extra dose of protein.
4. Choco-Banana Bliss: Top with chocolate chips and sliced bananas. If you’re a chocolate lover, this option is sure to please.
What Alternatives Can You Use for the Ingredients If Not Available?
- Almond Flour Substitute: Coconut Flour. You will need to adjust the liquid amount. Coconut flour absorbs more moisture, so use less of it compared to almond flour.
- Egg Replacer: Flaxseed Meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg needed. Let sit for a few minutes until it thickens.
- Ripeness of Bananas: Unsweetened Applesauce. Use the same amount as bananas. This will change the flavor slightly but still keep the pancakes moist.
- Baking Powder Alternative: Baking Soda. If using baking soda, combine it with an acid (like lemon juice or vinegar) for the same leavening effect.
Moist Almond Flour Banana Pancakes
Equipment
- Bowls
Ingredients
- 4 large eggs separated into yolks and whites
- 1 teaspoon pure vanilla extract
- 1½ cups blanched or superfine almond flour
- ½ teaspoon ground cinnamon optional but recommended for warmth
- 2 large ripe bananas mashed until smooth
- 1 teaspoon baking powder optional for fluffiness
Instructions
Step 1: Prepare Your Ingredients
- Start by ensuring that your bananas are ripe. The riper they are, the sweeter your pancakes will be. Mash those bananas in a bowl until smooth. In another bowl, separate the egg whites and yolks. This may seem like a chore, but trust me, it’s worth it for that delightful fluffiness.
Step 2: Mix the Wet Ingredients
- In your banana bowl, add the egg yolks and vanilla extract. Mix these ingredients until well combined. The moisture from the bananas and yolks serves as a fantastic base for your batter.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the almond flour, ground cinnamon, and baking powder. Make sure there are no lumps in the flour. A smooth batter is key to those fluffy pancakes you want.
Step 4: Merge the Mixtures
- Gently combine the dry ingredients with the wet mixture. Stir until everything is just mixed. Then, whisk the egg whites in a clean bowl until soft peaks form. This step is crucial. It introduces air into the batter, leading to pancakes that almost float off the griddle.
Step 5: Fold It All Together
- Carefully fold the fluffy egg whites into the banana batter. Be gentle here; you want to keep some air in the mixture. This is what gives your pancakes their beautiful rise.
Step 6: Heat the Pan
- Using a non-stick skillet or griddle, heat your pan over medium heat. You can use a small amount of coconut oil or cooking spray. Make sure the pan isn’t too hot; otherwise, the pancakes will brown too quickly.
Step 7: Cook the Pancakes
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip. The other side should take about 2-3 minutes until golden brown. Repeat with the remaining batter.
Step 8: Serve and Enjoy
- Place your pancakes on a warm plate and keep them cozy while you finish the batch. Top them with warm maple syrup, fresh fruits, or a dollop of yogurt. Your breakfast masterpiece is ready!
Notes
- Use Ripe Bananas: The riper the banana, the sweet and moist the pancakes will turn out.
- Don’t Overmix: Stir just until combined. Overmixing can make pancakes dense.
- Watch Your Heat: A medium heat is ideal for cooking pancakes; too high and they’ll burn.
- Experiment with Add-ins: Consider adding chocolate chips, nuts, or spices like nutmeg for a unique twist.
- Use Fresh Eggs: Fresh eggs will provide better volume and fluffiness.
Nutrition
Frequently Asked Questions
1. Can I make these pancakes vegan?
Absolutely! Use the flaxseed meal as an egg substitute and almond milk instead of the egg whites for a fluffy texture.
2. Why are my pancakes dense?
Overmixing can cause density. Ensure you only mix until just combined and are gentle when folding in the egg whites.
3. What’s the best way to sweeten the pancakes?
Besides bananas, consider adding a splash of honey or maple syrup directly into the batter. This can enhance sweetness without overpowering the banana flavor.
4. Can I make these pancakes ahead of time?
Yes! You can prepare the batter in advance and store it in the fridge for up to 24 hours or cook and store the pancakes to reheat later.
5. What can I serve with these pancakes?
Aside from the toppings mentioned, you can serve them alongside crispy bacon or sausage for a traditional breakfast feel.
6. Are these pancakes suitable for kids?
Definitely! Their sweetness, along with the nutritious ingredients, makes them an excellent choice for kids. Plus, they can help with the cooking!
Conclusion
So, there you have it! Moist almond flour banana pancakes are an excellent way to start your day. Their simple ingredients, combined with a little love, yield a breakfast that’s delightful and nutritious. Feel free to get creative with toppings and variations. Whether it’s a special weekend treat or a weekday quick breakfast, these pancakes are sure to impress.
Try making these pancakes, and watch your family gather around the table. Who knows? It might just become a new family tradition. Enjoy your culinary adventure!
