Almond Banana Pancakes

Featured Ingredient: Almond Flour + Bob’s Red Mill Giveaway

From previous recipe posts, you know I’m a vociferous fan of individual baked pancakes. No flipping required, reheat and eat, and so on. Even better is when you can just toss all of the batter ingredients into a blender and whirl together. If only all baking could be this simple.

In this installment of Muffin Tin Mania pancakes, I’m featuring almond flour. So essentially, these are flourless for those who are looking to avoid wheat or gluten in their baked goods. Where almond flour excels is its stellar amounts of heart-chummy monounsaturated fat, dietary fiber and vitamin E. Not surprising, it lends pancakes and other items a great nutty flavor.

The addition of banana and chocolate chips to these pancakes really make them feel like dessert for breakfast. And that is never a bad thing. Make sure to try and find chocolate chips that indicate a cocoa content of about 70% so you get more chocolate and less sugar. In the spirit of Halloween, I’ve include a pumpkin sauce that is a great side-kick. But a topping of berries and maple syrup will do the trick as well.

It’s time for another Muffin Tin Mania product giveaway. The kind folks over at Bob’s Red Mill would like to award one of my readers with some of their amazing almond flour to work with in the kitchen.

To enter, all you need to do is leave a comment on this blog post that says “I’m going nuts for Bob’s Red Mill” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner next Wednesday November 7th, so if you entered, write the date down on your calendar and check back in then for a chance to claim your prize.

Congrats to the second Sarah listed in the comments section who was randomly selected as a winner of Bob's Red Mill almond flour. 

Almond Banana Pancakes with Pumpkin Sauce

Pancakes:

3 large eggs

1/3 cup low-fat milk or non-dairy alternative

2 medium sized ripe bananas

2 cups almond flour

1/3 cup ground flaxseed

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon almond extract (optional)

1/4 teaspoon salt

1/2 cup dark chocolate chips

Sauce:

1 cup pumpkin puree

Juice of 1/2 orange

3 tablespoons maple syrup

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

Preheat oven to 350°F. Place all of the pancake ingredients in a blender container and blend until smooth. Stir in chocolate chips.

Divide matter among 12 standard sized greased or paper lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding.

To make the sauce, place pumpkin, orange juice, maple syrup, cloves, and vanilla in a blender container and blend until smooth.

Serve almond pancakes warmed and topped with pumpkin sauce. I prefer to warm the pumpkin sauce in the microwave or on the stovetop.