BANANA CARROT ALMOND FLOUR PANCAKES
These banana carrot almond flour pancakes are my new favorite breakfast! There is so much to love about them – the flavor (sweet from the ripe bananas), the texture (soft but not mushy), and the goodness inside them (eggs! bananas! carrots! almond flour!).
Ingredients
- 3 ripe bananas
- 5 eggs
- 1.5 cups finely grated carrots
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/2 tsp sea salt
- coconut oil for cooking
- optional for topping: unsweetened shredded coconut + butter or natural peanut butter
Instructions
- Pre-heat electric griddle to 350 degrees or a large non-stick skillet to medium-high heat on the stove top.
- In a medium bowl mash the bananas then whisk in the eggs. Stir the carrots, almond flour, cinnamon and sea salt into the banana-egg mixture.
- Add coconut oil to the griddle/pan and pour 1/4-1/3 cup of batter for each pancake. Cook on the first side for 3-5 minutes, or until the top begins to bubble, then flip and cook another 2-3 minutes. Repeat with remaining batter.
- Sprinkle unsweetened shredded coconut on top or your favorite pancake toppings!
Nutrition
Calories: 238kcal, Carbohydrates: 24g, Protein: 11g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 205mg, Sodium: 370mg, Potassium: 395mg, Fiber: 4g, Sugar: 12g, Vitamin A: 355IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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