Banana Pancakes

So this week, the Sunday Funday group is posting recipes using almonds.    Camilla of Culinary Cam is our hostess this week, and here's what she said 'February 16th is National Almond Day. Let's share any recipes you like with whole almonds, sliced almonds, almond meal, or even almond butter. Sweets, savories? Bring it on. Hosted by Camilla. 

Mayuri's Jikoni : Almond Date Balls 

Sid's Sea Palm Cooking: Banana Pancakes 

Sizzling Tastebuds: Basil Almond Pesto 

Karen's Kitchen Stories: Chinese Almond Cookies 

A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad 

Sneha's Recipe: Energy High Protein Shake 

Culinary Cam: Gató de Almendras Mallorquín 

A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes 

Making Miracles: Lemon Almond Muffins 

Mildly Indian: Roasted almond cookies 

Food Lust People Love: Smoky Spicy Roasted Almonds

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I shared a recipe for what I think is the best Banana Bread I've ever had last week; it had almond flour in it.  But, for some reason, I've got a bit of a sweet tooth going, and it's still Banana Month, so I thought I'd have some fun and play with some ripe bananas and some almond flour.  This is actually a remake of a post I did a few years ago about Banana Pancakes, but I've remade it, hopefully a touch healthier, or not, but it's still delicious.    

I love substituting almond flour wherever I can.  I just love the taste, and while it's nutritionally more dense, as in more calories than regular flour, it's perfect for those people who are celiac, avoiding gluten, or are sensitive to gluten.   

And I usually have bananas on hand, ripening way faster than I can eat them.  Which is why I currently have a few bananas in the freezer, ready to be made into Banana Bread.   But this recipe actually calls for a fresh, ripe banana.   

I don't know about you, but I buy bananas at a certain stage and end up not eating them.  They get overripe, at least to my taste, so then I place them in the freezer.    OK, so I'm picky.  

I like bananas, but they have to be almost totally ripe, still a touch green on the skin, and very firm.  More than that, they go into the freezer for the next batch of banana bread.   As soon as those dark spots start forming on the peel, they're too ripe. I know, fussy, fussy, fussy.  But I like what I like.    I also like adding some coconut and chopped pecans when I make the pancakes. 

 And you know, they're really kinda healthy, so long as you don't add a bunch of syrup and butter.   

Here's the recipe:

Banana Pancakes

Yield: 2

Author: Sid's Sea Palm Cooking - Adapted from many recipes

Bananas, eggs and almond flour makes for a great pancake.

Ingredients

• 1 ripe banana - mashed
• 1 egg
• 4 tablespoons almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 2 tablespoons each of coconut and chopped pecans - optional. Add to the batter, before cooking, if desired.

Instructions

1. Mix the mashed banana, egg, almond flour, and baking powder together. If using the coconut and chopped pecans, you can add them here.
2. Spray a frying pan with some non-stick vegetable oil, heat over medium heat.
3. Dollop 1/4 of the mixture into the pan, and cook until set. These do not act like regular pancakes; you'll need to lift a corner of the pancake with a spatula to check for color and flip them when they reach a nice golden color. There is no gluten, and the pancake will not act like a regular pancake.
4. Serve with butter and golden syrup.

 

Did you make this recipe?

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