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

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!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 pancakes
Calories 152kcal
Author Peter G


  • 100 grams almond flour
  • 2 bananas ripe, mashed
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch salt (optional)


  • 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.


  • 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.


Serving: 1pancake | Calories: 152kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 1g