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 hit the spot when I get that blueberry pancake craving, but I don’t feel nearly as guilty! I’ve tried with almond flour, and with whole wheat flour, and both are great. Thanks for another keeper!
These look absolutely incredible, thank you for sharing!! On the other hand, are the WW points Smart Points? Also, do you think it’s possible to freeze them? Thank you so so much!!
This looks like a great recipe, but IMHO 1 pancake is not a realistic serving amount.
Hi! I just made these pancakes for breakfast this morning (pancakes are my favorite food, but I am a healthy eater so I don’t get to eat them as much as I’d like to) I only had two eggs, so I substituted them for 2 1/2 tbsp of soy milk. I also used vanilla protein powder instead of flour. They were soooooo good!!!! This is definitely one of my new favorites! I love all the spices and paired with a pat of butter and a drizzle of maple syrup…it was heaven! I will definitely be eating these at least 7x a week!!
can this batter be made in advance and refrigetrated.
Yes absolutely!
Hey I just wanted to know… what syrup did you use? I am brand new at this clean eating
I always use 100% pure maple syrup! 🙂