Servings: 4-6 pancakes (3 servings)

Banana Pancakes (Almond)

Ingredients:

• 1 cup almond flour

• ½ tablespoon avocado oil 

• 3 eggs room temp 

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• 2 tablespoon sweetener 

• ½ tablespoon of banana pudding sugar free

• 1 tablespoon of banana flavoring 

• Pinch of salt

• 4 tablespoon butter, melted

• 2 to 4 tablespoons almond milk 

Nutrition:

• 4g Net Carbs 

• 4g Fiber

• 8g Total Carbs 

• 14g Protein

• 40g Fat 

• 441 Calories 

Banana Pancakes (Coconut)  

Ingredients: 

• ½ cup coconut flour

• 2 teaspoon baking powder

• 4 eggs

• ½ cup almond milk

• 3 Tablespoon sweetener 

• ½ tablespoon of banana pudding sugar free

• 1 tablespoon of banana flavoring 

• 1 teaspoon vanilla

• 3 tablespoon of butter

Nutrition:

• 3g Net Carbs

• 4g Total

• 7g Fiber 

• 11g Total Carbs 

• 21g Fat 

• 280 Calories

Directions:

1. Mix wet and dry ingredients in a bowl.

2. Let batter rest 5 minutes before cooking.

3. Set a griddle (or nonstick skillet) to MED LOW heat.

4. Use a measuring cup or ice cream scoop. 

5. Cook on each side for 2 to 3 minutes or until golden brown.

6. Can cover with top to help steam coconut pancakes. 

7. Serve and enjoy hot with homemade sugar free caramel sauce.
   

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