gluten free almond flour banana pancakes

Pancake

Gluten Free Almond Flour Banana Pancakes

These gluten-free almond-flour banana pancakes have a lovely nutty flavor that complements the sweet bananas. Vanilla and nutmeg tie everything together.

Ingredients

3 medium ripe bananas, divided
1 ½ cups almond flour
2 large eggs
2 tablespoons honey
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 tablespoon unsalted butter, divided
maple syrup (optional)

Directions

Place 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.
Grease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.
Thinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.