Ingredients
1/4 cup sour cream (61 g)
1/2 cup almond flour (48 g)
4 large eggs (200 g)
2 medium bananas (54 g, ripe)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with Wire Whip attachment; pan for frying
Add the bananas and eggs to the bowl of KitchenAid® Artisan Stand Mixer. Attach the Wire Whip attachment, turn to speed 4 and whisk until combined.
Reduce to speed 2, add in the almond flour and sour cream, and whip for another 10-15 seconds, or until batter is fully incorporated. (Lumps of banana are okay.)
Heat a pan on medium heat and, when hot, add butter or oil of choice. Use a 1/4 cup to measure out pancake batter into the pan, and allow to cook for 2-4 minutes - or until golden brown. Use a spatula to flip the pancake, and continue cooking for another 2-3 minutes.
Flip and repeat until the other side is golden brown.
Chef's Notes: Ripe bananas with lots of brown spots work best for this recipe. They are easier to mash and make for a much more flavorful pancake!