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We’re not gonna lie. We may have slightly fallen off the resolution wagon. Let’s be honest, it’s hard to trade in happy hour for spin class. But it’s not too late! From motivational desktop wallpapers to colorful running sneakers, we’ve been rounding up some healthy habit inspiration all week. Next up? Our Tropical Almond Pancakes. They’re gluten-free, low-carb, and oh-so-delicious. Serve a stack with a glass of orange juice to kickstart your day.
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– 1 3/4 cups almond flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/2 teaspoon allspice
– 3 eggs
– 1 tablespoon vanilla
– 1/3 cup club soda
– 1 banana, sliced
Toppings:
– assorted tropical fruit
– unsweetened flaked coconut
– light agave nectar
Instructions:
1. In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and allspice. Whisk.
2. Combine the eggs, vanilla, and club soda. Whisk. Add the wet ingredients to the dry ingredients. Stir to combine.
3. Heat vegetable oil in a large skillet over medium heat. Spoon batter into the pan. Place 4-5 banana slices on each pancake. Flip the pancake when bubbles start to appear on the surface. Cook until golden on the other side.
4. Stack your pancakes. Top with assorted tropical fruit and coconut flakes. Drizzle agave syrup generously over your pancakes. Dig in!
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and allspice. Whisk.
Combine the eggs, vanilla, and club soda. Whisk.
Add the wet ingredients to the dry ingredients. Stir to combine.
Let’s get cooking! Heat vegetable oil in a large skillet over medium heat. Spoon batter into the pan. Place 4-5 banana slices on each pancake. Flip the pancake when bubbles start to appear on the surface. Cook until golden on the other side.
Stack your pancakes. Top with assorted tropical fruit and coconut flakes.
Drizzle agave syrup generously over your pancakes. Seriously… how good do these look?
So. Much. Color! These pancakes are sure to brighten up your day.
Time to dig in!
