High-Protein Banana Pecan Pancakes
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High-Protein Banana Pecan Pancakes

Submitted by: Karen Steil

Prep Time: 5 Minutes

Cook Time: 8 Minutes

Servings: 4

Gluten-free, sugar-free pancakes!


    1 1/2 c. almond flour

    1/2 c. canned coconut milk

    1/2 c. pecans

    2 lrg. egg

    1/2 med. banana

    1 tbsp. tapioca flour

    1/2 tbsp. vanilla extract

    1/2 tsp. baking soda

    1/2 tsp. cinnamon

    1/2 tsp. sea salt

    1/2 tbsp. coconut oil


Combine eggs, banana, vanilla, and coconut milk in a blender. Blend for about 30 seconds.

Add almond flour, pecans, tapioca flour, baking soda, cinnamon, and sea salt. Blend until smooth and fully incorporated.

Heat coconut oil in a pan over medium-low heat. Pour about 1/4 of the batter into the pan. Cook 3-4 minutes (until edges are firm and browning), flip, and cook another 3-4 minutes. When pancake is browned, remove from pan and set aside on a plate.

Repeat until all batter has been used.

Serve topped with maple syrup, almond butter, or fresh fruit.

(I ran some fresh fruit, lemon juice, and a little raw honey through the blender and used that instead of syrup.)