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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. 

pouring maple syrup over a stack of Almond Flour Banana Pancakes

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 Banana Pancakes Ingredients on a white marble board
  • 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!

pouring maple syrup over a stack of Almond Flour Banana Pancakes

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.

Recipe Options

  • 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

How to Make Almond Flour Banana Pancakes

Step 1: Whisk together dry ingredients in a medium bowl: almond flour, baking powder, salt and cinnamon.

dry ingredients whisked together in a bowl

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

4.43 from 7 votes
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Course: Breakfast
Cuisine: American
Calories: 449
Servings: 4 people
Fluffy and flavorful gluten free pancakes that everyone will love!

Ingredients  

  • 2 cups blanched almond flour not almond meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup mashed ripe banana about 2 medium bananas
  • 3 large eggs
  • 1/3 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

Instructions 

  • 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 1/4 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.

Nutrition

Calories: 449kcal | Carbohydrates: 30g | Protein: 18g | Fat: 32g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 355mg | Potassium: 445mg | Fiber: 8g | Sugar: 13g | Vitamin A: 273IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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13 Comments

  1. Jill says:

    5 stars
    So easy to make and simply delicious.

    1. Marissa Stevens says:

      I’m so glad you’re enjoying the recipe, Jill! Thank you for coming back to let me know!

  2. Cynthia says:

    5 stars
    made this with 1/2 oat and 1/2 almond flour, added 1-3 tbsp of water to thin out the batter a bit
    pancakes turned out sooo fluffy, soft and light!
    my go to almond flour pancake recipe from now on 🙂 Thanks!

    1. Marissa Stevens says:

      So glad you enjoyed the recipe, Cynthia, and that you made it your own!

  3. Sylvia Zogala says:

    1 star
    Sorry but I have tried many recipies and this one just fell apart. It tasted good but they were way too soft. I will not recommend this recipie.

    1. Marissa Stevens says:

      Oh no, Sylvia! I’m sorry these weren’t what you were hoping for. The pancakes have a delicate texture, but I haven’t had them fall apart in the way you describe. I’d love to help you figure out what went wrong if you want to give me a bit more detail about your ingredients and preparation.

  4. Katherine | Love In My Oven says:

    5 stars
    Ooh definitely trying these soon Marissa! I’d love to give my kiddos the nutrition of almond flour with their morning pancakes! Yum!

  5. Mary Ann | The Beach House Kitchen says:

    5 stars
    I can’t wait to give your recipe a try Marissa. And I happen to have some almond flour in my pantry at the moment. That stack looks so delicious and fluffy! Pancakes are always such a treat for breakfast.