Everybody loves pancakes! But, not everyone feels great after eating a stack of refined flour covered in sugar. Our family looks forward to these grain-free pancakes with more flavor and nutrient-richness than your typical hotcakes.
More often than not we throw together a batch of Banana Almond Pancakes on Monday morning and keep leftovers in the fridge to reheat on another day — food prep at its best!
These tasty primal-diet-friendly pancakes are easy to make with only a handful of ingredients: mashed banana, almond butter, eggs, coconut flour, and cinnamon. I will often add a little vanilla as well.
With this basic recipe under your belt, it’s fun to get creative with alternative flavors. If you and your family are loving this alternative pancake recipe you should also try Apple Cinnamon Pancakes, Pumpkin Banana Pancakes, Cinnamon Raisin Pancakes, and Berry Pancakes!
If your kids are allowed to bring foods with nuts to school, these pancakes travel well for healthy lunches or snacks. But, if your kids go to a nut free school, or have allergies themselves, you can easily swap out the almond butter in this recipe with sunflower seed butter.
The pancakes are also a great idea for a healthy breakfast for teens.
Top off your pancake stack with a pat of butter or ghee. These real food hotcakes don’t need any syrup, but if you would like an additional topping, warming up frozen berries in a small saucepan on the stove makes a syrup-like compote that is delicious!
What’s your favorite pancake mix-in?
- 5 Ripe Bananas
- 4 Heaping Tbsp Almond Butter (~ 3/4 cup)
- 5 Eggs
- 3 Tbsp Coconut Flour
- 1 Tbsp Cinnamon
- Mash bananas in a large mixing bowl with a potato masher (or fork)
- Mix in almond butter with a fork
- Add remaining ingredients and mix into a batter
- Heat a griddle or large pan over medium heat
- Coat with coconut oil or ghee and pour batter into roughly 3 inch diameter pancakes
- Allow to set and cook well (3 – 4 mins). Flip, cook on other side and enjoy!