Panquecas de banana com farinha de amêndoas

Ingredientes

• 2 cups blanched almond flour (not almond meal)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 cup mashed ripe banana (about 2 medium bananas)
• 3 large eggs
• 1/3 cup milk (or almond milk)
• 1 tablespoon pure maple syrup (plus more for serving)
• vegetable oil (such as avocado oil or other neutral oil)
• butter (for serving, optional)

Modo de preparo

1. 1

   In a medium bowl, whisk together almond flour, baking powder, salt and cinnamon.

2. 2

   In a separate small bowl combine mashed banana, eggs, milk and maple syrup and whip with fork until smooth. Pour into almond flour mixture and stir until well combined.

3. 3

   Heat large non-stick skillet over medium heat and add oil and swirl pan to coat evenly. Scoop 1/4 cup mounds of batter into pan, leaving room around each for batter to spread. Cook for about 3 minutes or until bottom is golden brown and pancakes start to rise. Keep an eye on the pancakes and reduce to medium-low heat if the bottoms start to get too brown.

4. 4

   With a thin spatula, carefully flip the pancakes and cook until golden brown on the other side and cooked through, about 3 minutes more. Transfer pancakes to plate or serving platter. Repeat with remaining batter. Serve as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. Serve pancakes with maple syrup for drizzling and butter and/or nut butter if desired.