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    Home » Recipes » Breakfast

    Almond Flour Banana Pancakes

    Published: Jan 21, 2022 · Updated: Oct 12, 2022 by Peter G · This post may contain affiliate links · Leave a Comment

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    a Pinterest graphic showing a stack of almond flour banana pancakes.

    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!

    maple syrup being poured over a stack of pancakes.
    CONTENTS
    • Why you'll love these pancakes
    • Ingredients to make this recipe 
    • Additional add-ons
    • How to make almond flour banana pancakes
    • Serving suggestions
    • Expert tips
    • Storing, freezing & reheating 
    • FAQ's
    • Related recipes
    • 📋 Recipe

    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 

    a white surface with the ingredients required to make almond flour banana pancakes.
    • 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

    whisking almond flour and baking powder in a bowl.

    Step 1: In a medium bowl, combine the almond flour and baking powder (add salt if using).

    mashing bananas in a bowl.

    Step 2: In a separate bowl, mash the bananas using a fork - or a potato masher.

    whisking eggs and mashed bananas in a glass bowl.

    Step 3: Add the eggs and vanilla to the mashed bananas and mix well.

    whisking almond flour with eggs to make pancakes.

    Step 4: Add the almond flour mixture to the banana mixture and whisk well. Let the pancake batter rest for 10 minutes before using.

    scooping pancake batter into a hot skillet to make pancakes.

    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.  

    covering a hot skillet with a lid to cook pancakes.

    Step 6:  Spread the batter out a little, shape it into a circle, and cover the pan with a lid.

    a single almond flour banana pancake cooking in a hot skillet covered with a lid.

    Step 7:  Cook the pancakes for 4 minutes covered.

    a cooked pancake in a hot skillet being cooked.

    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

    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.

    a stack of pancakes ona white plate topped with fruit.

    Related recipes

    • Buckwheat Pikelets
    • Middle Eastern Pancakes
    • Blueberry Pikelets
    • Yogurt Toast (Tiktok Recipe)

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a stack of almond flour pancakes topped with fruit and drizzled with maple syrup.

    Almond Flour Banana Pancakes

    Author: Peter G
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Cuisine American
    Servings 6 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)
    Prevent your screen from going dark

    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

    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 October 2022.

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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