Banana Peanut Butter Almond Flour Protein Pancakes

These Banana Peanut Butter Almond Flour Protein Pancakes are a delightful fusion of traditional pancake flavors with a creative twist. The natural sweetness of ripe bananas pairs perfectly with creamy peanut butter, while almond flour adds a nutty depth and protein boost. Fluffy and satisfying, they are perfect for breakfast or a post-workout snack, meeting gluten-free and high-protein dietary needs.

Ingredients:

• 1 cup almond flour
• 1 ripe banana, mashed
• 2 tablespoons peanut butter
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup milk of choice (dairy or non-dairy)
• Cooking oil or butter for frying

Instructions:

1. In a mixing bowl, combine the almond flour, baking powder, and salt.
2. In another bowl, mix the mashed banana, peanut butter, eggs, vanilla extract, and milk until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat and add a small amount of cooking oil or butter.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding oil or butter as needed.
7. Serve warm with extra banana slices, peanut butter, or a drizzle of honey if desired.