These pancakes are delicious and won’t spike your blood sugar like regular pancakes! Chopped apples are sauteed in butter or coconut oil with cinnamon, mix in a little pure maple syrup and pour over the top. Or try topping with melted butter and chopped walnuts, or even wild blueberries or any other berry for that matter, the options are endless!
*Recipe from the back of Bob’s Red Mill Super-fine Natural Almond Flour
- 2 cups Bob’s Red Mill Natural Almond Flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup mashed ripe banana (approximately 2 small to medium bananas
- 3 eggs
Preheat skillet to medium heat (350F)
In a small bowl, combine almond flour, sea salt, baking soda and cinnamon.
In separate large bowl, whisk together mashed banana and eggs until thoroughly combined.
Add dry ingredients to wet and mix well.
Ladle 1/4 cup batter for each pancake onto preheated skillet and cook for about 4 minutes then flip. Pat down the pancake slightly to encourage uniform heating. Cook an additional 4-5 minutes until no longer wet in the center.
Serve immediately with toppings of your choice
Makes 8 pancakes
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