This is the best almond flour banana pancakes recipe! These fluffy pancakes are so easy to make with simple ingredients and are ready in just 10 minutes! They are perfect to serve for breakfast or brunch and they are gluten-free, dairy-free and paleo.
Table of Contents
Why you will love this recipe:
- These fluffy almond flour banana pancakes have the most amazing flavour! They are slightly sweet with just a hint of banana.
- They are so easy to make and are ready in just 10 minutes!
- They are a healthy twist on traditional pancakes and are lower in sugar and higher in protein compared to most pancake recipes. These pancakes have 6 grams of protein each!
- These pancakes make great leftovers and freeze really well so are a great option for meal prep.
If you love pancakes you will also love paleo blueberry pancakes, oat flour pancakes and oat milk pancakes.
Ingredients and substitutions:
- Almond flour - the base of these delicious pancakes is almond flour. It is one of my favorite gluten-free flours. Just be sure to use almond flour and not almond meal which is more gritty. Do not try swapping the almond flour for regular flour, oat flour or all purpose flour. If you can't have almonds I would use cashew flour instead.
- Coconut flour - when combined with the almond flour, coconut flour helps give these paleo pancakes the perfect texture. Do not try any other flour substitutions for the coconut flour.
- Tapioca flour - this helps makes these into light and fluffy pancakes! Do not swap this for cassava flour or any other flours.
- Eggs - eggs help make these pancakes so light and fluffy! I have not tried this recipe without eggs or without any egg replacements such as flax eggs or chia eggs.
- Banana - ripe banana is added to the pancakes to give them more moisture and natural sweetness. But don't worry, these pancakes do not have a strong banana flavor.
- Honey or maple syrup - either of these two natural sweeteners can be used to make these pancakes and help give them a slightly sweet flavor while keeping them refined sugar free.
- Baking soda - to help these pancakes rise and become extra fluffy.
- Apple cider vinegar - when combined with the baking soda apple cider vinegar helps these pancakes get even more fluffy when they cook. Instead of apple cider vinegar you could use lemon juice.
- Avocado oil - you can use either avocado oil or olive oil to add a little extra moisture to these pancakes and help give them the perfect texture.
How to make (step-by-step):
Step one:
First, preheat your electric griddle or non-stick skillet to 325 degrees Fahrenheit.
Step two:
Next, add all of the pancake ingredients (including both the dry ingredients and wet ingredients) to a blender.
Step three:
Then blend everything well until you have a smooth pancake batter.
Step four:
Now drop 2-3 tablespoon of batter at a time onto the griddle or skillet and cook each pancake for 2-3 minutes per side, until golden brown. Repeat until you use all the remaining batter and all the pancakes are cooked.
Top Tips:
- You will know it's time to flip your pancakes when they start to form bubbles on the surface.
- For best results use a superfine almond flour.
- Use ripe or overripe bananas to make these pancakes. Green bananas aren't sweet enough.
- If you don't have an electric griddle you can cooked these pancakes in a large skillet or non-stick pan over medium-low heat or medium heat.
Recipe variations and add ins:
- If you want sweeter pancakes add an extra 1-2 tablespoon of honey or maple syrup to the recipe.
- To turn these into chocolate chip pancakes add 1/4 cup to 1/3 cup chocolate chips to the pancake batter.
- For a different flavour add a bit of ground cinnamon to this healthy pancake recipe.
- To enhance the flavours of these pancakes add a bit of vanilla extract to the recipe.
- If you are serving a crowd or want leftovers feel free to double or triple this recipe.
How to serve:
These pancakes are best served warm and can be eaten for breakfast or brunch. You can eat them plain or add your favourite toppings. Some of my favourite pancake toppings include:
- Butter
- Maple syrup
- Almond butter, peanut butter, pumpkin seed butter, coconut cashew butter, granola butter, macadamia nut butter or another nut butter.
- Jam or chia blueberry jam.
- Banana slices, fresh berries, sliced fresh fruit, or mashed banana.
- Greek yogurt
- Raspberry blueberry sauce.
How to store:
Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
These pancakes also freeze really well for up to 3 months.
Frequently asked questions:
No they are not because they are made with eggs. I have not tried making these into vegan pancakes and am not sure that any egg substitutes would work out.
No they are not low carb or keto.
Other recipes you will love:
- Paleo waffles
- Chocolate peanut butter cereal bars
- Sugar free banana bread
- Chocolate coffee banana bread
- The best baked oats
- Gluten free chocolate chip banana bread
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Recipe
Almond Flour Banana Pancakes
Equipment
Ingredients
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 3 eggs
- 1 ripe banana
- 2 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil
Instructions
- Preheat your electric griddle or skillet to 325F.
- Add all of the pancake ingredients to a blender.
- Blend well until you have a smooth batter.
- Drop 2-3 tablespoon of batter at a time onto the griddle or skillet and cook each pancake for 2-3 minutes per side, until golden brown. Repeat until you use all the batter.
- Serve and enjoy!
Notes
- This recipe yields 10 pancakes.
- Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
Dr. Erin Carter
These are so good! And so easy to make.