4-Ingredient Banana Pancakes | low carb, flourless, high protein | Liv Baking

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Coconut flour is lower in carbs, while oat flour is more budget-friendly.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Start with 1 ripe banana, which should be spotty, and add it to the blender.

Add 3 eggs into the blender with the banana.

Pour in almond flour, which is ground almonds, into the blender.

Add baking powder to the mixture in the blender.

Blend all ingredients until well combined, scraping down the sides if necessary.

Heat a large non-stick pan over medium-high heat until hot.

Add a little coconut oil to the pan for cooking the pancakes.

Use a 1/4 cup measure to scoop the batter and pour it into the center of the hot pan.

Cook the pancake for about 2 minutes on the first side until browned around the edges and firm in the center.

Flip the pancake and cook for another 2 minutes until golden brown on the other side.

Repeat the cooking process with the remaining batter to make additional pancakes.

Stack the pancakes on a plate once cooked, ensuring they are nicely arranged.

Top the pancakes with fresh sliced banana and fresh blueberries.

Drizzle sugar-free maple syrup over the pancakes generously.

Complete the presentation with a nice cloth and gold silverware.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens