Description
Warm & cozy banana pancakes based on the specific carbohydrate diet. Grain-free, dairy-free, and made with wholesome ingredients to start your day off right!
Ingredients
- 1 ripe, mashed banana
- 3 tbsp. blanched almond flour
- 2 tbsp. coconut flour
- 1 egg white
- 1/3 cup unsweetened almond milk
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
Instructions
- Combine the mashed banana, almond flour, coconut flour, cinnamon, vanilla, salt, baking soda, and baking powder in a bowl.
- Add the almond milk and egg white and whisk the mixture with a fork until well-combined.
- Let the batter rest for 2-3 minutes to allow the coconut flour to absorb some of the liquid to thicken the mixture.
- Use a large spoon to pour the batter on to a pre-heated, lightly greased nonstick pan over medium heat.
- Cover the skillet with a lid.
- Flip the pancakes after about 4-5 minutes, or until the edges begin to turn slightly golden-brown.
- Cook for another 2-3 minutes before removing from the pan.
- Top with your favorite toppings & enjoy!
Notes
- The pancakes will be more naturally sweet if a more ripe banana is used.
- A whole egg instead of the egg whites will work as well.
- Category: breakfast, single-serve
- Method: stovetop
Nutrition
- Serving Size: ~ 10 small pancakes
- Calories: 360
- Sugar: 15
- Fat: 12
- Carbohydrates: 37
- Fiber: 6
- Protein: 12
Keywords: specific carbohydrate diet, healthy breakfast, banana pancakes, grain-free