Almond Butter Banana Pancakes
- 1 cup blanched almond flour
- 2 tablespoons almond butter
- 2 large eggs
- 2 tablespoons coconut oil, melted and cooled, plus more for cooking
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- 2 bananas, sliced
- Banana slices
- Slivered almonds
- Warm maple syrup
- Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, almond butter, eggs, coconut oil, maple syrup, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add an extra tablespoon or two of milk or non-dairy milk to thin out the batter a bit, if needed.
- Make the pancakes—Melt a little coconut oil in preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 2 to 3 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with sliced bananas, slivered almonds, and a drizzle of warm maple syrup.
Blend roasted almonds to a creamy consistency in minutes with a blender or food processor. Add salt to taste and store in the fridge for up to 2 weeks.