Healthy Harvest Pancakes
Start your morning with these fluffy Healthy Harvest Pancakes that are grain-free, gluten-free and refined sugar-free. Made with almond flour, eggs and mashed banana, they’re a simple, tasty breakfast that’s easy to customize.
I absolutely love pancakes, and these lighter Harvest Pancakes are one of my favorites. They’re surprisingly simple—made from eggs, mashed banana and just a bit of almond flour—yet they turn out tender and fluffy. With warm spices like cinnamon and nutmeg and a touch of vanilla, they’re naturally sweet without refined sugar. If you want to boost protein, you can substitute almond flour with a scoop of your preferred protein powder and still keep great texture and flavor. The basic ratio of eggs, banana and flour is forgiving, so feel free to add mix-ins or toppings to make them your own.
Quick Facts
- Prep time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Servings: 5 (about 1 pancake per serving as noted in nutrition)
Ingredients
- 1/4 cup almond flour (or substitute with a flour of your choice)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 eggs, lightly beaten
- 1/2 banana, mashed
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine the almond flour, baking soda, cinnamon and nutmeg. Stir until evenly mixed and set aside.
- In a separate bowl, whisk together the eggs, mashed banana and vanilla until smooth. Pour the egg mixture into the flour mixture and blend well, breaking up any lumps. A hand mixer works well for this.
- Heat a lightly greased skillet over medium heat. Spoon slightly less than 1/4 cup of batter per pancake onto the skillet. Cook for about 2 minutes per side, or until the edges look slightly dry and the surface is bubbly. Flip and cook until golden brown on the other side.
- Serve immediately with pure maple syrup, nut butter, fresh fruit, or your favorite pancake toppings. Enjoy warm.
Variations and Tips
These pancakes are very adaptable. Here are a few simple ways to change them up:
- Fruit: Fold in fresh blueberries or chopped strawberries to the batter for a fruity twist.
- Chocolate: Add a few dark chocolate chips for an indulgent touch.
- Nut butter: Spread a thin layer of natural peanut butter or almond butter over the pancakes for extra richness.
- Protein option: Replace the almond flour with a scoop of your favorite protein powder if you prefer higher-protein pancakes. Depending on the powder, you may need to adjust the liquid slightly.
- Cooking: Use medium heat to ensure the pancakes cook through without burning. If the skillet is too hot they will brown on the outside before cooking inside.
Serving Suggestions
Serve the pancakes stacked with a drizzle of pure maple syrup, a spoonful of nut butter, or a dollop of Greek yogurt and fresh fruit. They make a satisfying breakfast on their own or a lighter option for brunch. Because these pancakes are naturally sweetened with banana, you often don’t need additional sweeteners unless you prefer them sweeter.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for a quick warm breakfast. You can also freeze cooled pancakes between layers of parchment paper for up to a month; reheat from frozen in a toaster or oven.
Nutrition
Nutrition values are provided as an approximation and can vary by ingredient brands and substitutions.
- Serving size: 1 pancake
- Calories: 103 kcal
- Carbohydrates: 4.5 g
- Protein: 6.1 g
- Fat: 6.7 g
- Saturated Fat: 1.5 g
- Fiber: 1 g
- Sugar: 1.9 g
Note: These numbers are automatically calculated and should be used for general guidance only.
