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Tender, fluffy Almond Flour Banana Pancakes just may be the perfect weekend breakfast. They're a snap to make with simple ingredients that you probably have on hand.
Pancakes are about as old as humanity. Even the Ancient Greeks had a version of them. Banana pancake recipes have a long history too. They're popular in both Southeast Asia and Northern Africa. Where everyone's favorite tropical fruit hangs from the trees, there are banana pancakes. And, today, they’re a global staple.
Ingredients You Need to Make Almond Flour Banana Pancakes
- Almond Flour: blanched almond flour not almond meal
- Bananas: overripe bananas
- Eggs: large or extra-large eggs
- Milk: or almond milk
- Pure Maple Syrup: or honey
- Vegetable Oil: such as avocado oil or other neutral oil
- Butter: unsalted or salted butter (add an extra pinch of salt if using unsalted butter)
- Baking Powder
- Kosher Salt
- Ground Cinnamon
These gluten free Almond Flour Banana Pancakes are a twist on traditional pancakes, but I promise you won't be disappointed. They're the cure to your fluffy pancake cravings: delicate, lightly sweet and immensely satisfying.
Made with everyday, high-quality ingredients and straightforward instructions, these may just become a staple in your house. Easy enough to enjoy for a weekday morning healthy breakfast and fantastic for a quick breakfast on weekends too!
Tips for Success
- Be sure to use blanched almond flour instead of coarser almond meal for the lightest, fluffiest pancakes.
- These are more delicate to flip than regular pancakes, so be sure to be gentle and use a thin spatula. That said, if they don't turn out picture perfect, they'll still be delicious!
- You want your pancakes to be golden brown outside and cooked through in the middle, so keep an eye on the burner heat and adjust as necessary.
- Add a teaspoon of pure vanilla extract for added sweetness and flavor depth.
- Top with a nut butter like almond butter or cashew butter.
- Instead of syrup, top with sliced bananas or a fruit compote or fruit preserves.
Slathered with softened butter and drizzled with real maple syrup, you're up for a stack of pancakes that you and your loved ones will want to enjoy often.
More Gluten Free Breakfasts to Try
- Banana Oatmeal Pancakes (Naturally gluten free pancakes with a batter made entirely in your blender!)
- Oat Flour Pancakes
- Almond Flour Muffins
- Almond Flour Blueberry Muffins
- Oat Flour Banana Bread
- Almond Flour Pumpkin Bread
How to Make Almond Flour Banana Pancakes
Step 1: Whisk together dry ingredients in a medium bowl: almond flour, baking powder, salt and cinnamon.
Step 2: Combine mashed banana, eggs, milk and maple syrup in a separate bowl, whipping with fork until smooth. Stir into dry ingredient mixture.
Step 3: Scoop ¼ cup mounds of batter into a hot, oil coated non-stick skillet over medium heat. Cook until bottom is golden brown and pancakes start to rise. Then carefully flip the pancakes with a thin spatula and cook until golden brown on the other side and cooked through. Serve immediately or keep pancakes warm on a foil covered plate in a 200˚F oven.
Almond Flour Banana Pancakes
- 2 cups blanched almond flour not almond meal
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe banana about 2 medium bananas
- 3 large eggs
- ⅓ cup milk or almond milk
- 1 tablespoon pure maple syrup plus more for serving
- vegetable oil such as avocado oil or other neutral oil
- butter for serving, optional
- In a medium bowl, whisk together almond flour, baking powder, salt and cinnamon.
- In a separate small bowl combine mashed banana, eggs, milk and maple syrup and whip with fork until smooth. Pour into almond flour mixture and stir until well combined.
- Heat large non-stick skillet over medium heat and add oil and swirl pan to coat evenly. Scoop ¼ cup mounds of batter into pan, leaving room around each for batter to spread. Cook for about 3 minutes or until bottom is golden brown and pancakes start to rise. Keep an eye on the pancakes and reduce to medium-low heat if the bottoms start to get too brown.
- With a thin spatula, carefully flip the pancakes and cook until golden brown on the other side and cooked through, about 3 minutes more. Transfer pancakes to plate or serving platter. Repeat with remaining batter. Serve as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. Serve pancakes with maple syrup for drizzling and butter and/or nut butter if desired.