Are you looking for ways to add some variety to your breakfast routine? Try these delicious Almond Flour Banana Pancakes. They're delicious and easy to prepare!
CONTENTS
Why I love this recipe
- It's a great way to use up overripe bananas, which is one of my favourite things about them.
- It's an easy recipe using five ingredients!
- It's filling. This grain-free pancake recipe will satisfy your hunger without packing on too many calories.
- These almond flour pancakes are gluten-free. I'm no stranger to using almond flour in my baking and cooking. See my raspberry and almond cake and orange and almond cake for further inspiration.
Related: See my buckwheat gluten-free pancakes.
What goes into this recipe
- Almond flour: Ensure you use blanched almond flour, not almond meal. It has a fine texture and is perfect for this recipe and style of cooking.
- Bananas: The riper your bananas are, the better.
- Eggs - I always use room temperature eggs. My eggs are medium-sized (60g each)
- Baking Powder: This helps to make fluffy pancakes.
- Vanilla: Either extract or paste will work fine. I love vanilla in cooking as it adds a lovely aroma.
- Salt (not pictured) - a pinch of salt is optional.
How to make this recipe
- Step 1: In a medium bowl, combine the almond flour and baking powder (add salt if using).
- Step 2: In a separate bowl, mash the bananas using a fork - or a potato masher.
- Step 3: Add the eggs and vanilla to the mashed bananas and mix well.
- Step 4: Add the almond flour mixture to the banana mixture and whisk well. Let the pancake batter rest for 10 minutes before using.
- Step 5: Heat a cast-iron skillet or a good quality non-stick pan with a bit of oil (coconut, olive or butter) over low, medium heat. Use an ice cream scoop to scoop out the pancake batter (or use a ¼ cup measuring cup) and drop it into the pan.
- Step 6: Spread the batter out a little, shape it into a circle, and cover the pan with a lid.
- Step 7: Cook the pancakes for 4 minutes covered.
- Step 8: Flip very gently and cook on the other side for 2 minutes when the edges have set. Serve with your choice of toppings.
Expert tips
- Don't be afraid to experiment with different toppings. For example, I like to top mine with fresh fruit or granola and sugar-free maple syrup! However, feel free to try other options as well.
- Add a ¼ cup of chocolate chips to the batter before cooking - perfect for the kiddies!
- When flipping the pancakes, don't flip them until they are almost done. The batter should still have a little bit of liquid. Once the edges start to look dry, flip them. (don't expect to see the holes form as you do with regular pancakes).
- Cover your pan with a lid when making these pancakes. Unlike your traditional pancakes, these need a little extra time. (This also helps prevent burning and keeps the pancakes from getting soggy).
- Make sure to cook the pancakes on low, medium heat to avoid burning.
Storing, freezing & reheating
- Store: For best results, store the pancakes in an airtight container in the refrigerator for three days.
- Freeze: To freeze, place them in a freezer bag and store them in the freezer for up to 3 months. Then, take them out 15 minutes before serving. Ensure they have thawed before reheating.
- Reheat: Reheat the pancakes in the microwave for 15-20 seconds at a time.
FAQ's
How do I know when the pancakes are ready?
The best way to check if they're ready is to check the edges of the pancake (the batter will be a lot more set than the centre). Then, flip gently before cooking the other side.
Is almond meal the same as almond flour?
Almond flour is similar to almond meal; however, it has a finer grain making it is easier to work with when baking or cooking.
Related recipes
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📋 Recipe
Almond Flour Banana Pancakes
Are you looking for ways to add some variety to your breakfast routine? Try these delicious Almond Flour Banana Pancakes. They're gluten-free, delicious and easy to prepare!
Ingredients
- 100 grams almond flour
- 2 bananas, ripe, mashed
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt, (optional)
Instructions
- In a medium bowl, combine the almond flour and baking powder (add salt if using).
- In a separate bowl, mash the bananas using a fork - or a potato masher.
- Add the eggs and vanilla to the mashed bananas and mix well.
- Add the almond flour mixture to the banana mixture and whisk well. Let the pancake batter rest for 10 minutes before using.
- Heat a cast-iron skillet or a good quality non-stick pan with a bit of oil (coconut, olive or butter) over low, medium heat. Use an ice cream scoop to scoop out the pancake batter (or use a ¼ cup measuring cup) and drop it into the pan.
- Spread the batter out a little, shape it into a circle, and cover the pan with a lid.
- Cook the almond flour banana pancakes for 4 minutes covered.
- Flip very gently and cook on the other side for 2 minutes when the edges have set. Repeat with the remainder of the pancake batter. Serve with your choice of toppings.
Notes
- Don't be afraid to experiment with different toppings. For example, I like to top mine with fresh fruit or granola and sugar-free maple syrup! However, feel free to try other options as well.
- Add a ¼ cup of chocolate chips to the batter before cooking - perfect for the kiddies!
- When flipping the pancakes, don't flip them until they are almost done. The batter should still have a little bit of liquid. Once the edges start to look dry, flip them. (don't expect to see the holes form as you do with regular pancakes).
- Cover your pan with a lid when making the pancakes. Unlike your traditional pancakes, these need a little extra time. (This also helps prevent burning and keeps the pancakes from getting soggy).
- Make sure to cook the pancakes on low, medium heat to avoid burning
- Store: For best results, store the pancakes in an airtight container in the refrigerator for three days.
- Freeze: To freeze, place them in a freezer bag and store them in the freezer for up to 3 months. Then, take them out 15 minutes before serving. Ensure they have thawed before reheating.
- Reheat: Reheat the pancakes in the microwave for 15-20 seconds at a time.
Nutrition
Serving: 1 pancake | Calories: 152 kcal | Carbohydrates: 13 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
This post was originally published in February 2012 but was updated with new information and pictures in January 2022.
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