Who doesn’t love pancakes? This recipe is a healthy alternative that is packed with protein from the almond flour and eggs that are used. But not just any eggs… Nellie’s Free Range Eggs!
Nellie’s are certified humane, and their eggs come from free range hens that live in free range farms across the Northeast and Mid-Atlantic. They are some of the freshest, most bright eggs I’ve had. I want to keep on feeding Nellie’s to my family!
Back to the pancakes…
- 1.5 Cup Almond Flour
- 2 Nellie’s Free Range Eggs
- 2 Bananas
- 1/2 Cup Almond Milk
- 1/2 tsp Cinnamon
- Cooking spray
I began by prepping the wet ingredients: eggs, bananas and almond milk. First, I cracked the eggs and then mashed up the bananas. Once the bananas are mashed, I added the almond milk, and mixed well.
Next, I added the almond flour and cinnamon, and mixed until combined.
In a large pan, spray cooking oil. I used olive oil spray. Once the pan is heated, scoop out some batter. You can make the pancakes however big or small you want. I did mine to where I cooked three pancakes at a time. Make sure your heat is adjusted to low-medium while the pancakes cook. The pancakes will cook for 2-3 minutes on the first side, and 2 minutes on the second side. The pancakes are delicate, so handle with care.
Serve with your choice of topping and fresh fruit!