OMG. Pancakes!

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Oh, boy, do I have a delicious pancake recipe for you guys!

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  • 3 bananas
  • 3 eggs
  • 1/4 cup almond butter
  • 1/4 cup almond meal/flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract


Mash bananas. (I like the mash-in-peel method the best. It works great with unripe bananas.)


Combine all ingredients in a food processor and blend well. (You could always mix by hand; it’ll just take some elbow grease to get the batter really smooth.)

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Take note of your mess in the kitchen. I promise, it’s worth it.

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Pour batter onto a pre-heated, coated-in-non-stick-cooking-spray skillet or fry pan. Cook and flip.

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OMG. Pancakes!

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These babies turned out so well. The texture is light, fluffy, and chewy, sort of like a traditional pancake mixed with a crepe. The flavor is slightly sweet (think banana bread) with a little bit of nuttiness. My gosh, they’re delicious. I spread almond butter on mine this morning. Mmm!

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Recipe makes 8 pancakes.



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  3. These look so simple and delicious, but I don’t have almond meal on hand. I do have oat flour, brown rice flour, and some whiter gluten free flours. Which would you suggest if I try to make these this weekend? Thanks!

  4. Love this recipe. Added some fresh strawberries. Having a little trouble though not burning one side. I guess these guys really need a low heat? Is that what I’m doing wrong….?

  5. The pancakes turned out perfect, I couldn’t make them fast enough to keep up with the demand. Thank you for posting the recipe!

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  7. How many cups of banana did you use? Mine burnt and stuck and I think it was cuz my 3 bananas were alot bigger than yours. Tastes really good but took me an hour to cook it all cuz I had to cook them small and slow. They look sloppy but taste super banana-y

  8. Tried these tonight. The batter was much too runny even after adding an additional 1/2 cup of the flour. My bananas were banana bread quality. Wonder if their ripeness contrbuted to the runny batter.

  9. I made these this morning because I’ve been craving some breakfast comfort food (without the carbs of course). Amaze-balls. I’ve found what I’ve been missing! Thank you sooo much:)

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  11. I finally made these pancakes this morning…and they were OMG delicious! I didn’t have any nut butter, so just made them without and they turned out great! And I have leftovers to toast tomorrow morning! Thanks for the great recipe!

  12. Hi 🙂 those look awesome and i have some super ripe bananas right now! i was wondering since i live alone, can i store the batter in the fridge/freezer and for how long? thanks!!

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