strawberry banana pancakes

I'm stuffed from eating these gluten-free strawberry pancakes I made this morning. Good thing they were delicious :) especially with honey!

Last night I stumbled across Teresa Cutter's website "The Healthy Chef" and I found her recipe for blueberry banana pancakes using almond meal and ground flaxseed. Since I lacked blueberries in my fridge--but had a TON of strawberries ($2.99 @ Trader Joe's awyeuh)--I decided to change up the recipe a bit.

These pancakes are soft and creamy from the bananas and the cinnamon adds a nice twist to the nutty flavor of the almonds. I cut the original recipe in half when I made my pancakes, but I found the cinnamon to be a bit overpowering, so I changed that in the recipe below.

My recipe yields 3 pancakes but I only have 2 pictured here because I failed miserably at flipping the last pancake so its broken pieces were not pictured.

These strawberry banana pancakes are healthy and very filling, and are a great way to satisfy the sweet tooth while eating clean and gluten-free :)


Strawberry Banana Pancakes

adapted from The Healthy Chef
yields 3 pancakes

Ingredients:

1/2 cup almond meal (ground almonds)
1 tbs ground flaxseed
1/4 tsp baking powder
1/4 tsp ground cinnamon
1 ripe banana (mashed)
1 egg
1/2 cup diced fresh strawberries (optional)

Directions:

- Combine the mashed banana with the egg.
- Add in the almond meal, ground flaxseed, baking powder, and cinnamon. Stir and mix until well-incorporated.
- If desired, fold half of the diced fresh strawberries into the mixture.
- Spray PAM or drizzle coconut oil in a heated pan and spoon the batter on and flatten slightly with the back of the spoon into rounds.
- Take your time and cook at low heat.
- Flip the pancakes and finish cooking (don't rush the flipping process or you'll end up like me with pieces of a pancake).
- Serve with extra fruit or a drizzle of honey.