Almond Flour Banana Chocolate Chip Pancakes

Mixing bananas and chocolate chips with pancakes makes for a fantastic breakfast that nearly anyone can enjoy. Using almond flour as the base for these pancakes is a great idea and can be a healthy option. Compared to regular pancakes, almond flour pancakes are chewier in texture and richer in flavor, especially combined with bananas.

Why eat almond flour pancakes?

Many vouch for the benefits of almond flour over regular flour. Almond flour has less carbs, more fiber, and more nutrients than its traditional counterpart. Physically, almond flour is just as malleable as regular flour, making it a viable alternative for pancakes and other baked foods.

Bananas are also important to use in a lot of almond flour recipes. Bananas are composed of over 70% water and feel very soft, so it enhances the quality and texture of your pancakes. I know from experience that almond flour pancakes that don’t use enough water come out grainy, tasteless, and messy. They also come apart easily due to their lack of consistency.

These pancakes can be stored in the fridge if you batch create them, making for easy weekday breakfasts. I find them a pleasure to eat anytime, anywhere!

Ingredients:

• 2 and a half cups of almond flour
• 1 teaspoon of baking powder
• 1 tablespoon of vanilla extract
• 1 cup of water
• 1 egg
• Sliced bananas
• Semi-sweet chocolate chips
• Any kind of butter OR canola oil

*This recipe yields 12 4-inch pancakes.*

Directions:

1. Mix the almond flour, baking powder, vanilla, water, and egg(s) in a medium sized bowl. Be sure to portion out the correct amounts with measuring cups and spoons. You can mix the ingredients with a wooden spoon or a mixer.
2. After the ingredients are mixed completely, leave the bowl out for 5-10 minutes. This allows the mixture to rise.
3. Place a nonstick skillet on a stove over medium high heat.
4. Put in a minimal amount of butter/oil. Pour the mixture in until you reach your desired pancake size.
5. If you want to place your bananas and chocolate chips inside the pancake, now is the time to do so. Before the pancake solidifies and puffs up, place the two ingredients in the pancake in any way you prefer.
6. After the pancake bottom solidifies, flip the pancake over with a spatula. Reduce the heat to medium-low to ensure that the rest of your pancakes are tasty and golden.
7. Once cooked through, place the pancake on a dish.
8. Repeat steps 4-7 until the bowl is empty. If you skipped step 5, you can always add bananas and chocolate chips on top or around the pancakes. Either way, you will have a scrumptious breakfast in your hands. Add syrup if you prefer. Get your fork and knife and enjoy!