Yum, is all I can say! It took us a while to find a good pancake recipe that was gluten free (we choose to eat minimal amounts of gluten products but this is great for people with a gluten intolerance too). These pancakes make a great addition to breakfast (see picture below...breakfast of champions), or a quick snack! Enjoy!
Almond Meal Pancakes
- 2 cups almond meal
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup mashed ripe banana (from approximately 2 medium bananas)
- 3 eggs
Preheat a skillet to medium heat (350°F). In a small bowl, combine almond meal, sea salt, baking soda and cinnamon. In a separate large bowl, whisk together mashed bananas and eggs until thoroughly combined. Add dry ingredients to wet and mix well. Ladle 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4 - 5 minutes until no longer wet in the center. (Approximately 10 pancakes)
Notes and Recommendations
- If you have a KitchenAid or similar mixer I recommend using that and then you can just put all the ingredients in at one time!
- Add blueberries! YUMMMMMMMMMMM
- Store extra in the refrigerator to have as a quick snack (they are good cold too!)