Almond Flour Banana Pancakes

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Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called weelicious.com for yo baby yogurt contestants. they selected this recipe as the winner, as written by mara stephens. I did change the sweetener she used from agave to splenda as i am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.

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Steps

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Whisk the first five ingredients in a medium sized bowl.

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Whisk the remaining dry ingredients in a seperate bowl.

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Add the dry ingredients to the wet ingredients and whisk to combine.

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Do not over-mix.

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Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.

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If heat is too high , the cakes will be too brown once cooked.

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Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.

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Once bubbles start to burst and not fill back in with batter , and the edges look somewhat dry , flip and cook the second side.

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These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

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Ingredients

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eggs, splenda sugar substitute, vanilla extract, banana, plain nonfat yogurt, baking soda, baking powder, salt, almond flour, flour