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!).
- 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
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!