Start your morning with these fluffy Healthy Harvest Pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!
Table of Contents
Oh do I love me some pancakes.
Would you believe me if I told you that these fluffy delicious pancakes were made only with eggs, mashed banana and a little almond flour?? Yeah I might not either, but they really are THAT easy to make! Sweetened with only vanilla, cinnamon and nutmeg, these lightened-up pancakes make me actually look forward to waking up early in the mornings! If you prefer to make “protein” pancakes then feel free to substitute the almond flour with a scoop of protein powder without losing any flavor or texture. I just love how customizable these little delights are – as long as you stick to the basic egg, banana and flour ratio then feel free to go crazy making these your own!
I mean why not add blueberries, strawberries, um chocolate chips anyone…?
Yeah the possibilities are endless.
And let me just seriously clarify, I normally do not put that much syrup on my pancakes however I was trying to get that perfect pour shot (which sadly I really never achieved since I was by myself trying to pour AND shoot at the same time), but hey I guess you get the idea. I do love drizzling pure maple syrup over top though or sometimes I’ll even spread a little all-natural peanut butter or almond butter for a different kind of flavor. Like I said, you can totally make these however you’d like!
Healthy Harvest Pancakes
Ingredients
- 1/4 cup almond flour, or flour of your choice
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 4 eggs, lightly beaten
- 1/2 banana, mashed
- 1 tsp. vanilla
Instructions
- In a medium bowl, mix together almond flour, baking soda, cinnamon and nutmeg until combined and set aside.
- In a separate bowl, whisk together eggs, mashed banana and vanilla. Pour egg mixture in with the flour mixture and mix well until all clumps are gone (I used a hand mixer which worked perfectly!)
- Heat a greased skillet over medium heat and spoon a little less than a 1/4 cup of batter onto the skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
- Serve immediately with pure maple syrup and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you sub 1 egg for a flax egg?
I haven’t tried this yet, but I’m sure it would work just fine 🙂
Hey, I love this recipe and made it this morning. Yet I was puzzled when the recipe says 1/4 cup of flour. Is this a typo? Four eggs for a 1/4 cup of flour is a lot. I doubled the recipe, but used 6 eggs and probably 1 1/4 cups of a variety of flours, almond, buckwheat, and white whole wheat pastry flour. They turned out great. I knew that 1/4 cup of flour and 4 eggs was still too soupy. Thank you for the recipe! It tasted just fine and healthy.