Flourless Pecan Pancakes
Because of the nuts, the pancakes will burn more easily so do not increase the heat to try and make them cook faster.
Ingredients
- 1 ½ cups pecans
- 3 large eggs
- 1 ripe banana* mashed (use ¾ of banana for milder flavor)
- 2 Tbsp honey
- 1 ½ tsp vanilla
- ¾ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Place nuts in a food processor and grind to a fine texture. Add remaining ingredients and pulse until combined and smooth.
- Over medium-low heat, heat a bit of oil then pour into about ¼ cup of the batter for each pancake. Flip them once the top is set.
Notes
For best results, use a frozen ripe banana that has been defrosted. This makes the banana really liquid-y. Otherwise the batter can end up being quite thick, and you may need to add in some milk or milk substitute to thin it out.
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