Banana Almond Meal Pancakes

Original Source: Mary at

§ Ingredients

  • 112 cup almond meal or almond flour.

  • 12 tsp cinnamon.

  • One (1) ripe banana, mashed.

  • Two (2) eggs.

  • One (1) tablespoon honey.

  • 14 cup milk. (I use unsweetened vanilla almond milk.)

  • Optional: 14 tsp salt. (I omit.)

§ Method

In a bowl, hand mix all ingredients. Pour batter to make approximately 2 – 3 inch size pancakes into medium heat non-stick or greased skillet or fry pan. (I use coconut oil to grease the pan).
Flip each pancake after 2 – 3 minutes of cooking or when spatula can be easily slipped under pancake. Cook an addition 2 minutes on second side or until inside is cooked through. Eat hot or cold. Stores well in refrigerator for a day or two but these won’t last since they are so good for snack or anytime of the day! I do not use any syrup or agave; delicious when eaten plain!

§ Notes from Joan

  • Gluten-free, dairy-free, lower sugar and lower carbs, healthy source of fat, some protein, decent fiber source. Much healthier than traditional pancake. Satisfying and filling!

  • I use almond meal which has a grittier texture than almond flour. I like the mouth feel, and it also has better fiber content. Trader Joe’s sells almond meal & Wegman’s sells almond flour/meal in their Nature’s Market section.



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