Almond Flour Banana Pancakes

Ingredients

• 1 1/2 cups Almond Flour
• 2 medium Banana (3/4 cup mashed)
• 4 Large Eggs (at room temperature)
• 1 tablespoon Olive Oil (note 1)
• 2 teaspoons Vanilla Extract
• 2 teaspoons Baking Powder
• 2 tablespoons Coconut Sugar (to boost sweetness)
• 1/4 teaspoon Xanthan Gum (firm up batter)

Instructions

1. 1

   Peel, mash the bananas and measure 3/4 cup of mashed bananas. Place in the jug of a high-speed blender.

2. 2

   In the blender jug, add the eggs, olive oil, vanilla extract, almond flour, baking powder, sweetener (if used) and xanthan gum - this makes the pancakes easier to flip without breaking.

3. 3

   Heat a large non-stick pancake pan or griddle over medium-high heat.

4. 4

   Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.

5. 5

   Ladle 2 tablespoons of batter onto the griddle for each pancake and spread with the back of a spoon to expand on the pan. Don't make too large pancakes, or they get difficult to flip.

6. 6

   Cook on low-medium heat for 2-3 minutes then slide a flat tool gently under the pancake and flip.

7. 7

   Cook on the other side for 1-2 minutes or until golden brown.

8. 8

   Serve the almond flour banana pancakes with butter, banana slices, or maple syrup.

9. 9

   Store the pancakes in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. They can be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.