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Banana-Almond Pancakes Recipe

Banana Almond Pancakes Recipe

Pancakes are the ultimate comfort food. The Blizzard of 2016 started on Friday, January 22. This was my breakfast on Saturday. I cut the recipe in half. My sweetie was on call to manage emergencies that may develop at work, thus Reishi the bichon and I were watching snowflakes transform the landscape. Breakfast for one was heavenly. Absolutely, cook for yourself. You are special, divine, and deserve a fabulous meal. Never did I feel guilty indulging. Over 2 feet of snow fell, thus I shoveled paths and walked to the compressor numerous times. My pancakes were the perfect breakfast to fuel the energy that I burned. Here’s the recipe!

Banana-Almond Pancakes

Yield: 8 – 10 pancakes


  • 4 large pastured eggs
  • 1 mashed medium ripe banana
  • 1/2 cup almond milk
  • 2 cups blanched almond flour
  • 1/3 cup arrowroot powder
  • 1/2 teas baking soda
  • 1/4 teas sea salt
  • Butter from grass fed cows or virgin coconut oil
  • Directions

    Heat a 10-inch cast-iron or stainless steel skillet over medium-low heat. Mix all ingredients in a bowl or blender except butter / coconut oil until smooth. Place a few teaspoons of butter or oil to the hot skillet. Pour in the batter, using about 1/4 cup per cake, and cook for 60 – 90 seconds on the first side; then flip and cook for about 60 seconds or until done. Continue making pancakes until all of the batter has been used, adding more butter or coconut oil between batches to prevent sticking. Transfer to a warm plate and serve.

    Adapted from: The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes, April 29, 2014, by Tom Malterre & Alissa Segersten

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