Moist and fluffy almond flour banana pancakes are easy to make using five ingredients. They're perfect for people who follow a low-carb or gluten-free diet. And the best part? They're ready in 10 minutes!
CONTENTS
Why you'll love these pancakes
- They're 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!
- They're filling. This grain-free pancake recipe will satisfy your hunger and keep you full longer.
- There's no added sugar. The bananas provide natural sweetness.
- They're 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.
- They're also dairy-free, paleo, low-carb and grain-free.
Related: See my buckwheat gluten-free pancakes.
Ingredients to make this recipe
- Almond flour - ensure you use blanched almond flour, not almond meal. It has a fine texture and is perfect for this recipe.
- 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.
- Salt (not pictured) - a pinch of salt is optional.
Additional add-ons
Play around with the recipe and add any of the following ingredients to the pancake batter for additional flavour.
- Add a ¼ cup of chocolate chips.
- a teaspoon of ground cinnamon
- chopped nuts
How to make almond flour banana pancakes
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 gently and cook on the other side for 2 minutes when the edges have set. Serve with your choice of toppings.
Serving suggestions
Top the pancakes with:
- Fresh fruit
- Granola
- Whipped cream
- Chopped nuts (pecans and walnuts are delicious!)
- Try my banana jam - for an even bigger banana flavour hit!
Expert tips
- Use fine almond flour - not an almond meal. Almond meal will make the pancakes grainy.
- When flipping the pancakes, the batter should still be a little wet. 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. Unlike traditional pancakes, these need a little extra time.
- Ensure to cook the pancakes on low, medium heat - this also helps prevent burning and keeps the pancakes from getting soggy.
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
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.
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
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 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
- Use fine almond flour - not an almond meal. Almond meal will make the pancakes grainy.
- When flipping the pancakes, the batter should still be a little wet. 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. Unlike your traditional pancakes, these need a little extra time.
- Ensure to cook the pancakes on low, medium heat - this also helps prevent burning and keeps the pancakes from getting soggy.
Nutrition
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
This post was originally published in February 2012 but was updated with new information and pictures in October 2022.
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