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.

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

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Ingredients:

  • 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

Directions:

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

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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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175 Comments

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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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