Pumpkin Spice Banana Pancakes

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A few weeks ago I was at a weekend get-a-way with some friend’s down in the G.A. mountains.  One of my girlfriends that came is also gluten free and she brought almond meal so that we could make our own gluten free pancakes for breakfast.  I had never heard of using almond meal instead of flour! I was shocked at how the texture and flavor was so similar to regular pancakes and how easy it was! Almond meal is low in carbohydrates and high in protein, so it is definitely a healthy alternative to flour.

We just used three basic ingredients:  eggs, bananas and almond meal; and it was delicious.  But while visiting my family over Thanksgiving break, I decided to try these pancakes again and doctor them up with vanilla and pumpkin spice.

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Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.

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Mash all of the bananas in the peels with your hands.  It will get a little messy but messy’s fun, right?!

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Whisk eggs and bananas together until blended.

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Add in almond meal 1 cup at a time and whisk together until thickened.

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Mix in pumpkin spice, vanilla and salt.

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If you have a pancake griddle, great! If not, any old skillet will do the trick!  Heat your griddle or skillet to medium heat.  I like to pour my mix into a measuring cup so it’s easier to pour smaller amounts onto the pan.

Add a small amount of oil for each batch that you make.  We had coconut oil on hand, but any type of oil will do.  Pour your batter into the skillet and cook on each side for about 3-4 minutes.  I always take a peak underneath to help me see if they’re ready to flip.

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Pancakes can take a while to make when you’re not using a griddle, so I transferred mine batch by batch to a baking dish and kept them on low in the oven to keep them warm.

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Douse your pancakes in butter and maple syrup and dig in!

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They are just as good (if not better!) than regular flour pancakes.  My parents and the husband loved them! The bananas are sweet and make the pancakes so moist, and the pumpkin spice gives them a little extra kick of flavor.  If you like yours super pumpkin-y, you can always add an extra 1/2 tsp or dust some on the top of the pancakes when they’re done.

Here’s the recipe for you:

Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

Instructions:  makes 4-5 servings

  1. If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.
  2. Mash all of the bananas in the peels with your hands.
  3. Whisk eggs and bananas together until blended.
  4. Add in almond meal 1 cup at a time and whisk together until thickened.
  5. Mix in pumpkin spice, vanilla and salt.
  6. Heat griddle or skillet to medium heat.
  7. Add a small amount of oil for each batch that you make. Pour batter into the skillet and cook on each side for about 3-4 minutes.
  8. Douse pancakes in butter and maple syrup and dig in!

These are definitely going to become a regular Saturday morning breakfast at our house! Hope you enjoy them!

-glutenfreemrs-

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