Think of pancakes as an “unhealthy” breakfast item? Think again! These pancakes are plant-based, gluten-free, refined sugar-free and so unbelievably delicious. I made these at the request of a friend who was dying for a great healthy pancake recipe and presto – almond butter banana pancakes were born!
Who doesn’t love almond butter and bananas? I basically thought of everything delicious and sustaining and threw them together in one pancake dish! They’re so gooey and naturally sweet that you won’t even need maple syrup if you don’t want it and you’ll never guess that they’re so good for you.
The almond meal and butter give the whole mixture a wonderful nutty and slightly sweet base and also add a boost of protein to help you recover after a long workout. Almonds are great as a recipe base because they can actually help to improve your health and reduce BMI when used as a substitue for complex carbohydrates. They’re also extremely heart-healthy – some studies even show that they can help reduce the risnk for heart disease. Almonds are also filled with antioxidants and disease-fighting polyphenols. One serving of almonds with their skin on packs as much of a punch as a cup of broccoli or green tea.
Chia seeds and flax meal add a huge boost of omega-3s and antioxidants to the pancakes. You can eat the chia whole, but I personally prefer them ground in the pancakes. Chia seeds are actually the most antioxidant-rich food out there and have even more than blueberries! I know, I know. I’m freaking out too! They also contain a huge dose of fiber which helps you stay fuller longer.
Flax meal is in here for the beautiful color and texture (just look at that gorgeous color!) and also the omega-3, antioxidant, and fiber boost that they bring to the pancakes.
Bananas, cinnamon, and a touch of maple syrup top it off to make the perfect pancake. Yes, these are perhaps the most delicious pancakes you’ll ever taste, but they’re also extremely healthy and nourishing, so you can treat yourself on a Saturday morning knowing that you’re doing something genuinely wonderful for your body.
Try these babies after a long Saturday workout and I guarantee they’ll fill you right up.
I love baking a whole batch then freezing some for enjoyment the whole week long! You can just pop them in the toaster and you’re out the door! Try them topped with Homemade Maple Almond Butter or seasonal fruits like peaches, apricots, or (my favorite) bananas and blueberries. So delicious!
- - Coconut oil for the pan
- - 1 ½ cups almond flour
- - 1 cup rolled oats
- - 2 teaspoons baking soda (optional)
- - A dash of salt
- - 1 tablespoons ground cinnamon
- - 3 tablespoons ground flax seed
- - 3 tablespoons chia seeds
- - 2 cups almond milk
- - 2 tablespoons maple syrup
- - 2 ripe bananas
- - ¼ cup almond butter
- - Blueberries
- - Bananas
- - Peaches
- - Maple syrup
- Start by putting the oats and chia seeds into a food processor or blender and blend until you make a rough flour. Set the flour mixture aside. Add all ingredients through almond milk. Next, slice the bananas and prep the almond butter. I like letting the almond butter sit out for a while so it’s nice and smooth. Add both the bananas and almond butter to the mixture and stir.
- Grease a flat-bottomed pan with the coconut oil and let it warm up at medium heat for a few minutes until you add the pancakes. Wait until the edges are slightly browned and you see bubbles coming up through the dough to the surface before flipping. This might take a few minutes depending on how hot your pan was when you began cooking.
- I love cooking a full batch of these pancakes on a Sunday, then freezing them for enjoyment over the course of a week. Just reheat over the stove or pop them into the toaster, then head out the door!