Easy Gluten-Free Almond Flour Banana Pancakes

Why you will love this recipe:

• These fluffy almond flour pancakes with banana 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.
• These pancakes make great leftovers and freeze really well so are a great option for meal prep. 
• Kids and toddlers love them!

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 make 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 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.
• 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.

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 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 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. 

How to serve:

You can eat these pancakes plain or add your favourite toppings. Some of my favourite pancake toppings include:

• Butter
• 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.
• Banana slices, fresh berries, sliced fresh fruit, unsweetened applesauce, or mashed banana.
• 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.