When we think about pancakes we usually think of something made out of wheat flour, sugar, and eggs. Since we’re doing the Whole30 program these days, wheat flour and sugar are not allowed. As a challenge we decided to make whole30 inspired pancakes that’s easy to make and taste delicious. After tasting these Whole30 inspired banana almond pancakes, we think they actually taste better than the “normal” pancakes.
The pancakes were also approved by our 10 month old son. He loved these pancakes and had 4 small ones for breakfast! What an appetite 🙂
Makes about 10-15 pancakes depending on the size.
1 1/2 teaspoons baking soda
2 tablespoons almond butter, we used crunchy
3 tablespoons coconut flour
a pinch of fine salt
coconut oil for frying
Optional: frozen blueberries, strawberries, raspberries and hemp hearts
First mash up the bananas in a bowl.
Whisk eggs in a separate bowl and try to whisk as much air into the eggs as possible. Then pour the eggs into the mashed banana and mix them together.
Add baking soda and salt and continue mixing.
To thicken the batter even more, add coconut flour a little bit at the time and mix well to get an even consistency in the batter.
Heat up a frying pan over medium high heat and add a bit of coconut oil in the pan.
Pour the batter onto the pan in small portions, you decide the size you want. The trick is to make the pancakes small in size as they will be easier to flip and also more delicious to eat.
Bake them for a bit longer per side than regular pancakes. Flip them once when the first side is done and continue baking till the pancake is firm and easy to handle.
Note: The pancakes will look darker than the “normal” pancakes because no wheat flour is used.