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!
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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.
These pancakes look amazing and perfect for this time of year. Pinned!
oh my, I have pictures of happiness, rainbows, puppies and angels singing. I”m not even exaggerating this has perfect timing! Just about to go to breakfast and craving some pancakes but I’m not very good friends with gluten at the moment. I have all the ingredients I will do them now!
Thank you!
I don’t think these could get any easier! I would love to swap the banana for pumpkin!
These pancakes look amazing lady! Definitely gotta try them soon.
What a great pancake! I love how simple they are. And of the things we do for a great picture 🙂
I want to try these I LOVE pancakes! Are there any subs for bananas (either for this recipe, or just in general when banana’s are used). They are always used as alternatives in healthy recipes, and I find the banana flavor to often be too strong.
http://www.kelseymarie.co
omg I seriously cannot believe the ingredient list for these pancakes!!! They look so perfect and they’re healthy aaaand delicious??! It’s a breakfast miracle!
These grain-free pancakes contain my favorite morning ingredients! Definitely trialing soon as I love the simplicity.
These look so incredible!
Kari
http://www.sweetteasweetie.com
Usually when in my head the word “pancake” pops up, it´s not related to the word “healthy”. These one looks incredibly yummy and thank you so much for the protein pancakes tips: really love it.
I´m waiting for some new delicious recipes!
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