Ingredients:

  • 1.5 cups (150g) super-fine blanched almond flour
  • 1 medium ripe banana, mashed (approx. 100g)
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp butter

Instructions:

  1. In a medium mixing bowl, mash the banana until it becomes a smooth, lump-free paste.
  2. Whisk in the eggs and vanilla extract until the mixture is fully emulsified and slightly frothy.
  3. Stir in the almond flour, baking powder, and salt, whisking gently until just combined to maintain lightness.
  4. Heat a non-stick skillet over medium-low heat and melt the butter.
  5. Pour roughly 2-3 tablespoons of batter per pancake into the skillet.
  6. Cook until small bubbles form on the surface and edges look set and matte, then flip carefully.
  7. Cook for another 2 minutes until both sides are a consistent mahogany-gold.