Well, we finally came up with a pretty good recipe. Yay!
It took a couple of attempts, but Michael helped me come up with a recipe for these awesome pancakes. On the first attempt we used almond flour. They were tasty, but we needed an entire cup of almond flour. Not ideal. Why? Well, first of all, almond flour is kind of ridiculously expensive. And second, that’s a LOT of almond flour. And therefore a lot of almonds.
I read somewhere that coconut flour is more absorbent, and that in recipes you’ll need to use less of it. So on our second attempt, that’s what we used. Bingo! Although I’ll say I had a really hard time flipping these bad boys. They kept crumbling on me. Michael’s turned out perfect (of course).
So here’s the recipe:
- 3 medium-sized, very ripe bananas
- 1 egg
- 1/4 cup coconut flour
- 3 TBSP almond butter
- big pinch of salt
- fat of choice, for frying (we used pure olive oil)
You can mash the bananas by hand, or throw them in a food processor for a better consistency. Add in the egg, coconut flour, almond butter, and salt. Mix well.
Heat up the pan and add in your fat. Make these just like regular pancakes – flip them when the bottoms are golden brown and slight bubbles form at the edges. These might require multiple flips to cook thoroughly.
This recipe makes about 6 pancakes. It might not seem like a lot, but they are super filling.
Now that I’m not on Whole30, I drizzled some honey on mine. Yum!