I am all about indulging in comfort foods lately, but thankfully these blueberry banana pancakes are made with clean ingredients and completely guilt free! There are so many healthy substitutes out there right now for baking and clean cooking that make it easier than ever to eat healthy and limit processed foods in your diet, and almond flour served as the perfect base for these yummy pancakes this morning. Mixed with banana and topped with fresh organic blueberries, they are the perfect guilt free breakfast on those days you just need something sweet.
I had originally made these without the banana in the batter and found them to be way too soupy (I like my pancakes nice and fluffy). Banana is such a great baking ingredient and it not only made the batter nice and thick and added a sweetness to them that I think would have otherwise been missing. I’ve been having so much fun experimenting with baking recipes lately and have definitely become a fan of almond flour. It gives these pancakes a really hearty flavor and is a great source of protein. For those with gluten allergies it is an awesome alternative as well!
Blueberry Banana Almond Flower Pancakes
1 3/4 cups Almond flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 cup Almond Milk
- In a medium sized bowl, whisk together eggs and banana until creamy, then slowly begin to add the almond flour to the bowl a little at a time, being sure to get rid of any clumps.
- Add in baking soda, salt, cinnamon, nutmeg, vanilla and almond milk until the batter has thickened and all clumps are gone.
- Cook pancakes in a medium non-stick pan (or you can use coconut oil to prevent the pancakes from sticking!). I find medium size to be the easiest to flip and least likely to break apart.
- Serve topped with fresh blueberries or your favorite fruit and maple syrup. I love buying local maple syrup for these, it tastes so much better to me!
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