One of the most versatile ingredients is the banana. The curvy yellow fruit spreads its wealth in an abundance of ways throughout kitchens all over the world. No matter what state of ripeness it’s in, the banana can be used to create mouthwatering dishes. It has so much to offer. Not only is its taste distinct, but its texture and structure bond together to change the culinary game all together.

       I decided to experiment with the fruit in search of a doppelgänger pancake. I managed to create the perfect low carb banana pancakes to enjoy on any day of the week. After a few trials, here’s the recipe I came up with:

Prep time: 5 min | Cook time: 15 min |Yield: 8 – 3in pancakes (1 serving)

 

Low Carb Banana Almond Pancakes

Ingredients:

  • 1 medium banana, ripe with a few spots
  • 1 whole large egg
  • ¼ cup rolled or quick oats
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons almond butter (although any nut butter can work)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)

Method of preparation:

  1. Preheat a skillet on medium-low heat
  2. Combine all ingredients into a blender
  3. Blend until smooth
  4. Reduce the heat slightly on your skillet and spray with a little pan grease
  5. Pour batter onto heated skillet into about 3in circles
  6. This is where patience comes in! Allow your pancake to cook for about 1 min or until the edges start to firm up and the bubbles have all popped by themselves
  7. Gently flip the pancake over and allow to cook for another 30 seconds
  8. Remove from the pan and start your stack!
  9. Top with some agave nectar (or toppings of choice) and enjoy!


Published by Tatiana Azan