Almond Flour Banana Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
3 large eggs, beaten |
3 tablespoons splenda sugar substitute, granules |
1 teaspoon vanilla extract |
1 banana, mashed |
1/2 cup plain nonfat yogurt |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup almond flour |
1/2 cup flour |
Directions:
1. Whisk the first five ingredients in a medium sized bowl.
2. Whisk the remaining dry ingredients in a seperate bowl.
3. Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
4. Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
5. If heat is too high, the cakes will be too brown once cooked.
6. Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
7. Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
8. These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.
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