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Strawberry Banana Fluffy Grain-Free Pancakes Recipe

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4.2 from 32 reviews

Fluffy and grain-free strawberry pancakes made with almond and coconut flours, mashed banana, and fresh strawberries. These pancakes are naturally sweetened and perfect for a nutritious breakfast, featuring a light texture thanks to whipped egg whites and a hint of cinnamon.

Ingredients

Batter Ingredients

  • 2 large eggs
  • 1 egg white, whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons mashed ripened banana (can substitute with unsweetened applesauce or pumpkin puree for lower sugar/carb)
  • 2 tablespoons unsalted creamy cashew butter
  • 2 tablespoons coconut sugar (can substitute with Lakanto golden monkfruit sweetener or preferred granulated sweetener)
  • 2 tablespoons unsweetened almond milk or preferred milk
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine blanched almond flour (sifted or fluffed to remove clumps)
  • 2 tablespoons plant-based protein powder
  • 1 1/2 tablespoons coconut flour (sifted or fluffed to remove clumps)
  • 1 teaspoon baking powder
  • 2/3 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup diced fresh strawberries

Topping and Cooking

  • 1/4 cup sliced fresh strawberries (for topping)
  • Avocado oil spray or ghee (for griddle)

Instructions

  1. Prepare the batter: In a large bowl, beat the eggs until combined. Whisk in the mashed banana, cashew butter, and coconut sugar until smooth. Pour in the almond milk, apple cider vinegar, and vanilla extract, mixing well to combine. If using egg whites, gently fold the stiffly whipped egg whites into the mixture after adding baking powder for extra fluffiness.
  2. Add dry ingredients and strawberries: Slowly add the almond flour, plant-based protein powder, coconut flour, baking powder, ground cinnamon, and salt. Stir gently until the batter is combined and thick. Fold in the diced fresh strawberries carefully. Let the batter rest for 3-5 minutes to thicken.
  3. Heat the griddle or skillet: Preheat a griddle or large skillet over medium-low to medium heat. Coat the surface with avocado oil spray or ghee to prevent sticking.
  4. Cook the pancakes: Drop scant 1/4 cup portions of batter onto the griddle. Press a few sliced strawberries on top of each pancake. Cook slowly until edges turn golden brown and bubbles appear on top, about 3-5 minutes. Carefully flip and cook the other side for another 2-4 minutes or until fully cooked and golden brown.
  5. Serve: Serve the pancakes warm topped with fresh strawberries, maple syrup, melted ghee or vegan butter, or whipped coconut cream as desired.

Notes

  • Whipping the egg whites separately and folding them into the batter results in extra fluffy pancakes.
  • You can substitute mashed banana with unsweetened applesauce or pumpkin puree to lower sugar and carbs.
  • Use superfine blanched almond flour and sift it to avoid lumps and ensure a light texture.
  • Cook pancakes on low to medium heat to avoid burning as these are grain-free and more delicate.
  • For a vegan version, replace eggs with a plant-based egg substitute and use vegan butter or coconut oil for cooking and topping.

Find it online: https://recipethrive.com/strawberry-banana-fluffy-grain-free-pancakes-recipe/