Foodie Fridays: Low Carb Banana Nut Pancakes

I am not much of a pancake or waffle eater, but every once in a while it is nice to have something different for breakfast, so I decided to try a recipe for low-carb Banana Nut Pancakes.  The nuts come in the form of almond flour  This means that there is no need to add wheat flour, which reduces the amount of carbohydrates in these pancakes significantly.  I only made three small changes to the original recipe - I used canola instead of olive oil, reduced the maple syrup by half, and used all of a mashed small banana instead of just 1/4 cup.

I served the pancakes with good quality blueberry jam from Serenbe Foods, but if you happen to  have fresh or frozen blueberries on hand I have included the recipe for Blueberry Compote found in the original post as well.  These pancakes were delicately crisp on the outside but tender, light, and moist on the inside.  I loved them so much I may never make wheat flour pancakes again!

Low Carb Banana Nut Pancakes

1 1/4 C. almond flour
1 tsp. baking powder
1/4 C. milk*
2 eggs
1 tsp. vanilla
1 T. oil
1 T. maple syrup
1 small banana
Blueberry Compote (see below) or blueberry jam

Combine the almond flour and baking powder in a large bowl.  In a smaller bowl, whisk together the milk, eggs, vanilla, oil, and maple syrup.  Mash the banana with a fork in a small bowl until no large lumps remain.  Stir the mashed banana into the wet ingredients.  Pour the wet ingredients in with the dry ingredients and stir together just until uniformly moistened.

Heat a large skillet or griddle over medium-high heat.  Add butter, oil, or cooking spray.  When the oil is hot, scoop 1/4 cup amounts of batter into mounds in the pan.  Fry for about 3-4 minutes, until the bottom is lightly browned.  Gently flip the pancakes with a spatula (they can be delicate!), flatten slightly if necessary, and cook for 2-3 minutes longer.  Remove from the pan and keep warm (or eat!) while cooking the remaining batter.  Makes about 8 4-inch pancakes.

Blueberry Compote: Combine 2 C. blueberries, 2 T. maple syrup, and 1 tsp. lemon zest in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to simmer and cook 5-6 minutes until the compote thickens slightly.  Makes 2/3 cup.

*Any type of milk will work (I used cashew milk because that is what I had).