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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
- 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.
So easy to make and simply delicious.
Marissa Stevens says
I'm so glad you're enjoying the recipe, Jill! Thank you for coming back to let me know!
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!
Marissa Stevens says
So glad you enjoyed the recipe, Cynthia, and that you made it your own!
Katherine | Love In My Oven says
Ooh definitely trying these soon Marissa! I'd love to give my kiddos the nutrition of almond flour with their morning pancakes! Yum!
Mary Ann | The Beach House Kitchen says
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.
David @ Spiced says
What a fun idea! This is like pancakes meet banana bread. I love both, so I know the combination would be a huge hit! And wouldn't you know it - I've been craving some maple syrup lately. I think these pancakes need to make an appearance this weekend!
Hi Marissa! I will be trying this recipe very soon for my gluten-free-pancake-loving son! (I might have to add chocolate chips!) They sound delectable. 🙂 ~Valentina
Yum! I don't think I've ever tried almond flour banana pancakes before, so these look like the perfect place to start! I can imagine just how good these would be on Saturday morning with lots of maple syrup and endless cups of coffee!
Ben | Havocinthekitchen says
Marissa, these pancakes look and sound utterly delicious! I've never made pancakes with almond flour, but paired with bananas, that must be so good!
Tender fluffy pancakes are the best!