Fluffy, tender and delicious Almond Flour Banana Pancakes are so simple to make! You need just six common ingredients to make these sugar free, grain-free pancakes that are so tasty, the whole family (especially the kids!) will love them.
Be sure to serve these with our homemade Keto Pancake Syrup and sugar-free whipped cream for the full pancake experience!
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Why you'll love this recipe
Who can resist a plate of soft and fluffy pancakes on a Saturday or Sunday morning? Certainly not me!
These almond flour pancakes are made with mashed bananas, eggs and a few other additions to make them extra delicious.
They have a melt-in-your-mouth texture, crispy edges, and a warm, nutty flavor from the almond flour.
No refined sugar or sweeteners are needed in this recipe - they are wonderfully sweet from the ripe bananas in the batter. Plus they're gluten free. For another kid-friendly recipe without refined sugar, try our dragon fruit smoothie bowl.
No bananas? Check out our recipe for Low Carb Pancakes instead!
Recipe ingredients
Superfine Almond Flour: Look for very finely ground blanched almond flour. This will make your pancakes light and fluffy. Do not use almond meal.
Baking Powder: Helps your pancakes rise and lighten their texture.
Bananas: Use two medium-sized bananas that are very ripe (no longer green, and starting to get black spots) Mash them up with a fork to get about 1 cup of mashed bananas.
Eggs: Three large eggs add volume to the batter and help to hold everything together. Let your eggs come to room temperature before mixing to get a smooth pancake batter.
Milk: Use regular or dairy-free milk. This thins the batter so that it's the perfect consistency for making pancakes.
Vanilla Extract: This is the thing that will make your house smell amazing while cooking! Use a high-quality pure vanilla extract for the best results.
If you have any questions about this banana almond flour pancakes recipe, please leave a comment below and I will get back to you.
For another great breakfast recipe, try our almond flour crepes.
Variations
Try mixing in mini chocolate chips, fresh blueberries, or chopped walnuts for flavor and texture.
A sprinkle of cinnamon or a small amount of almond extract or your other favorite flavor extract would be delicious too.
To add extra protein to these pancakes, mix a tablespoon of almond butter or peanut butter into the batter.
How to make almond flour banana pancakes
Mix up the pancake batter and get cooking!
- In a medium mixing bowl, whisk together the almond flour and baking powder to get out any lumps. In a separate medium bowl, combine the mashed banana, eggs, milk, and vanilla extract.
- Combine the dry ingredients and the wet ingredients.
- Stir the batter until it is well combined and no large lumps remain.
- Cook pancakes in a non-stick skillet over medium heat. To make 8 pancakes, each should use ¼ cup of batter. The pancakes are done when both sides are golden brown and the edges are set.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the printable recipe card below.
Recipe tips
Here are some common issues that people face when making banana pancakes, and some suggestions to help!
Soggy Banana Pancakes: If the center of your pancakes is soggy, it may be because your pan was too hot and the outside cooked faster than the inside. Reduce the heat on your pan and try again.
Crispy Edges? If you like crispy pancake edges, be sure to fry the pancakes with a small amount of oil. If you prefer the edges of your pancakes to be soft, use a good non-stick skillet, with a very small amount of non-stick spray instead.
Banana Pancakes Falling Apart: Because there is no gluten-containing flour in this recipe, the pancakes can be delicate. Be sure to flip them over very carefully using a thin spatula to avoid breaking them.
The other thing that might cause your almond flour banana pancakes to fall apart is your ingredients. If you use eggs that are too small, or if you have more than 1 cup of mashed bananas, the batter might not hold together.
FAQs
Yes, you can use an egg replacer like flax eggs or chia eggs. Please note that the pancakes will not be as fluffy and will be more delicate.
Most definitely. Simply replace the milk with your favorite dairy free version, like almond milk.
Serving suggestions
Simply delicious when served with a pat of butter and a drizzle of pure maple syrup. If you're watching carbs or sugar, try making our Keto Pancake Syrup instead.
Fresh berries, sliced bananas or your favorite fresh fruit is also a welcome addition to a stack of pancakes.
Storage instructions
Leftovers: Keep extra pancakes refrigerated in an airtight container for up to 2 days.
To Freeze: Freeze the pancakes on a sheet pan lined with parchment paper for about 2 hours or until solid. Then remove them from the pan and store them in a Ziploc bag in the freezer for up to 2 months.
To Reheat: Microwave for about a minute or until warmed through.
Because these pancakes freeze so well, consider making a double batch so you can enjoy them a few times after only cooking them once!
More almond flour recipes
We have lots of low carb breakfast recipes! You might also like to try one of these:
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Did you make these Almond Flour Banana Pancakes? Please leave a comment below letting me know what you thought!
📖 Recipe
Almond Flour Banana Pancakes
Ingredients
- 1 ½ cups superfine almond flour
- 1 teaspoon baking powder
- 2 medium ripe bananas mashed (about 1 cup)
- 3 large eggs
- ¼ cup of milk or dairy-free milk
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together almond flour and baking powder.
- In a separate medium mixing bowl, combine the mashed banana, eggs, milk, and vanilla.
- Add the dry ingredients into the wet ingredients and stir until well combined and no large lumps remain.
- Heat a large non-stick skillet over medium heat. Once hot, add oil and turn the pan to coat the bottom evenly.
- Ladle a ¼ cup of the batter into the preheated pan. If you cook multiple pancakes at a time, just be sure to leave enough room for the batter to spread. Cook for about 3 minutes or until the bottom is golden brown and the edges look cooked.
- Carefully flip the pancakes with a thin spatula, and continue to cook until the pancakes are golden brown on both sides and the center is cooked.
- Transfer pancakes to plate or serving platter and repeat with remaining batter.
- Serve warm with syrup and butter, or your favorite toppings.
Notes
- If for some reason your batter is too thick, add ¼ of water and stir it in.
- Feel free to stir in chocolate chips, blueberries, or chopped nuts before cooking.
- Soggy Banana Pancakes: If the center of your pancakes is soggy, it may be because your pan was too hot and the outside cooked faster than the inside. Reduce the heat on your pan and try again.
- Crispy Edges? If you like crispy pancake edges, be sure to fry the pancakes with a small amount of oil. If you prefer the edges of your pancakes to be soft, use a good non-stick skillet, with a very small amount of non-stick spray instead.
- Banana Pancakes Falling Apart: Because there is no gluten-containing flour in this recipe, the pancakes can be delicate. Be sure to flip them over very carefully using a thin spatula to avoid breaking them.
- The other thing that might cause your almond flour banana pancakes to fall apart is your ingredients. If you use eggs that are too small, or if you have more than 1 cup of mashed bananas, the batter might not hold together.
Carol H.
Delicious! These pancakes are naturally sweet due to the ripe bananas. No syrup needed. The only change I made was using buttermilk instead of milk as I had some in the fridge.
Dane & Becky
Hi Carol,
We truly appreciate the feedback. Nice idea to use buttermilk, sure they came out extra fluffy.
Dane