Banana Almond Paleo Pancakes
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
These paleo pancakes are made with almond flour and bananas, and are light and fluffy thanks to whipped egg whites.
Ingredients
- 4 large Eggs separated
- 2 medium Bananas ripe
- 355 ml Blanched almond flour
- 4.93 ml Paleo baking powder
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.2 mg
- Iron: 1.23 mg
- Magnesium: 38.6 mg
- Phosphorus: 127 mg
- Potassium: 479 mg
- Zinc: 0.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml Blanched almond flour
- 4.93 ml Paleo baking powder
Prepare
- Separate 4 large Eggs
- 2 medium Bananas, ripe
Let's Cook
-
Step 1.
In a large bowl, whisk together egg yolks, bananas, almond flour, and baking powder. In a separate large bowl using a hand or standing mixer, whip egg whites until stiff peaks form, 4 to 5 minutes. Gently fold whipped egg whites into batter until evenly combined. Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. Cook until both sides are lightly golden.