Whip up some light and fluffy gluten-free pancakes with this easy almond flour and banana batter. Add a light smear of peanut butter for an extra protein boost.
4 large eggs, separated
2 ripe bananas, mashed (about 1 cup)
1 cup almond flour
3 Tbsp coconut flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 Tbsp peanut butter
1/2 cup fresh blueberries, for garnish
1/2 cup fresh raspberries, for garnish
1/8 tsp confectioners’ sugar, for garnish
- In a large bowl, whisk together the egg yolks, bananas, almond flour, coconut flour, baking powder, cinnamon and salt. In a separate large bowl using a hand mixer, whip the egg whites until stiff peaks form, about 4 to 5 minutes.
- Gently fold the whipped egg whites into the batter until evenly combined.
- Lightly coat a griddle with nonstick cooking spray and heat over medium-low heat. For each pancake, pour about 1/4-cup batter onto the pan, spreading it out evenly. Cook, turning once, until both sides are lightly golden.
- With a small star-shaped cookie cutter, cut star shapes out of 1 pancake. Smear peanut butter on pancakes and garnish with blueberries, raspberries, confectioners’ sugar and star-shaped pancake pieces, if desired.
Serving size: 2 pancakes
Per Serving: Calories: 233, Fat: 15g, Saturated Fat: 3g, Cholesterol: 124mg, Sodium: 175mg, Carbohydrates: 14g, Fiber: 4g, Protein: 9g
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Date Last Reviewed: April 17, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD