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Easy Almond Flour Pancakes with Banana Whipped Cream

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  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 2-3 people 1x

Ingredients

Scale
  • Almond flour pancakes:
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1 cup almond flour
  • 1 packet Vital Proteins collagen peptides (or 1–2 scoops)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Banana whipped cream:
  • 1 frozen banana
  • 1 can coconut milk full fat (put in fridge over night)

Instructions

  1. In a medium bowl, whisk together eggs and milk
  2. Add in almond flour, collagen peptides, cinnamon, vanilla extract and mix well
  3. Heat coconut oil or butter on a large skillet on medium/high heat
  4. Once pan is heated up add batter to skillet (about 2 tablespoons per pancake)
  5. Cook for 2-3 minutes or until the top starts to bubble a little
  6. Gently flip then cook for another 2-3 minutes
  7. Repeat until all pancakes are cooked
  8. Once pancakes are done, begin making banana whipped cream
  9. Add frozen banana to blender and the cream part of the coconut milk can (not the liquid, I save it for smoothies!)
  10. Blender until just creamy and smooth
  11. Plate with pancakes and enjoy!
  12. *pancakes will stay good for 5 days or so in fridge or freezer for a few weeks. banana whipped cream is best day of
  • Author: rachel mansfield
  • Category: grain-free, dairy-free, low-sugar
  • Cuisine: breakfast, pancakes

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