Baking At It's Fittest
Almond Pancakes
  • 2 cups Bob's Red Mill® Almond Meal
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 2 tsp ground Cinnamon
  • 1 cup mashed ripe Banana (from approximately 2 medium bananas)
  • 3 eggs

Preheat a skillet to medium heat (350°F). In a small bowl, combine natural almond meal, sea salt, baking soda and cinnamon. In a separate large bowl, whisk together mashed bananas and eggs until thoroughly combined. Add dry ingredients to wet and mix well. Ladle 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4 - 5 minutes until no longer wet in the center. Serve immediately with maple syrup and sliced bananas, if desired. Makes 5 servings (10 pancakes).