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.
I am such a fan of pancakes! Recipes like paleo blueberry pancakes, oat flour pancakes and oat milk pancakes are some of my favourite which is why I am so excited to share another delicious pancake recipe with you today.
Table of Contents
Why you will love this recipe:
- The taste! These fluffy 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 made in a blender so are almost completely hands off.
- 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 are gluten-free, dairy-free, low in sugar, refined sugar free and paleo.
If you love almond flour pancakes you will also love my almond flour waffles.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - 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.
- Tapioca flour - this helps make these into light and fluffy pancakes! Do not swap this for cassava flour or any other flours.
- 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 flavour.
- Honey or maple syrup - either of these two natural sweeteners can be used to make these pancakes and help give them a slightly sweet flavour while keeping them refined sugar free.
- 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.
Recipe variations and add ins:
- For 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.
- If you are serving a crowd or want leftovers feel free to double or triple this recipe.
How to make almond flour banana pancakes:
Step 1
Preheat your electric griddle or non-stick skillet to 325 degrees Fahrenheit. While the griddle is heating add all of the pancake ingredients to a blender.
Step 2
Then blend everything well until you have a smooth batter.
Step 3
Transfer 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.
- 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.
How to serve:
You can eat these pancakes plain or add your favourite toppings. Some of my favourite pancake toppings include:
- Butter and maple syrup or honey.
- Almond butter, peanut butter, pumpkin seed butter, coconut cashew butter, granola butter, macadamia nut butter or another nut butter.
- Jam, chia blueberry jam or plum chia seed jam.
- Air fryer caramelized bananas, fresh berries, sliced fresh fruit, unsweetened applesauce, or mashed banana.
- Raspberry blueberry sauce.
Almond flour banana pancakes FAQs:
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.
Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
Yes, these pancakes also freeze really well for up to 3 months.
Other almond flour recipes you will love:
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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
Brenda
These are very good. Don't overblend or they will be on the gummy-side. I made these for myself for Christmas morning. Delicious!
Dr. Erin Carter
I am so glad you liked them! Thanks for letting me know!
Dr. Erin Carter
These are so good! And so easy to make.