- Almond Flour
- Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Honey Roasted Almonds
- Cook Time
- 6 Minutes
No nutritional info available at this time.
Cut bananas into ½ inch thick coins.
Whisk together Blue Diamond® Almond Flour, salt, baking soda and cinnamon in a medium bowl.
In a large bowl, whisk together eggs, vanilla, honey and 5 tablespoons Almond Breeze® Original Almondmilk.
Mix dry ingredients into wet ingredients until well combined. If the mixture is too thick, add more Almond Breeze®, a little at a time, up to 2 more tablespoons. The consistency should be thicker than normal pancake batter, but should still be easily spreadable.
Grease a non-stick skillet or griddle and place over medium-low heat.
With a fork, gently dip the banana slices individually into the batter, coating the entire slice. Allow excess batter to drip back into the bowl before placing the banana on the skillet.
Fill the skillet with the banana pancake slices, flipping after a couple of minutes. The pancakes are ready to flip when bubbles form on the bottom and pop. Repeat the process until you finish cooking the desired amount of banana pancake bites, or until the batter runs out.
Top banana pancake bites with maple syrup, or dip them in syrup individually.
Courtesy of: So Yummy