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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
Healthy and delicious pancakes, for real? These bad boys have nothing bad about them. They’re pretty much like eating bananas and eggs for breakfast, so it’s kind of sneaky of me to even sell them as pancakes but, well, they are! So splurge and have a few.
2 medium, ripe bananas
3 large eggs
1 cup Gefen Almond Flour
1 tablespoon flaxseeds, ground
2 teaspoons Gefen Vanilla Extract
1 teaspoon raw honey
1/2 teaspoon ground cinnamon
pinch of salt
coconut oil or oil spray such as Glicks Cooking Spray, for frying
maple syrup or butter, for serving (optional)
In a medium bowl, mash the bananas with a fork until smooth.
Add the eggs, almond flour, flaxseeds, vanilla, honey, cinnamon, and salt, and blend thoroughly. Allow the mixture to sit for five minutes to thicken slightly.
Heat a griddle or nonstick pan over low heat (to avoid burning) with a touch of coconut oil, or lightly spray the pan.
Spoon the desired amount of batter onto the pan. (Because the batter is delicate, smaller pancakes tend to flip more easily without breaking.) Cook until the edges are firm, about four to five minutes, then flip the pancakes and cook on the other side until cooked through, two or three more minutes.
Serve with maple syrup or butter, if desired.
Makes 18 3-inch pancakes
Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.
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