There’s something magical about the smell of pancakes sizzling on a Sunday morning. But if you’re craving something delicious and nutritious, Almond Flour Banana Pancakes are the upgrade your breakfast needs.
These Almond Flour Banana Pancakes are light, fluffy, and made with wholesome ingredients you can trust. Instead of refined flour and sugar, they use naturally sweet ripe bananas and protein-rich almond flour — perfect for anyone mindful of clean eating.
Whether you're keto, gluten-free, low-carb, or simply want to eat better, these Almond Flour Banana Pancakes check all the boxes. They’re not just good for you — they taste amazing. Even picky eaters will be asking for more.
With just five real-food ingredients and a quick 15-minute prep, these Almond Flour Banana Pancakes are ideal for busy mornings or relaxed brunches alike.
If you're ready to turn a classic comfort food into a feel-good meal, Almond Flour Banana Pancakes are your new go-to recipe. Trust me — your taste buds (and your body) will thank you.
Why Almond Flour Banana Pancakes Are a Game-Changer
Almond Flour Banana Pancakes aren’t just trendy — they’re a smart, satisfying upgrade to your morning routine. While traditional pancakes leave you hungry, these are rich in protein, healthy fats, and fiber to keep you full and focused.
Made with simple, real ingredients, Almond Flour Banana Pancakes deliver a tender, cake-like texture without the heaviness of other gluten-free options. Plus, they’re naturally sweetened with ripe bananas — no sugar needed.
Perfect for weekend brunch or quick weekday breakfasts, Almond Flour Banana Pancakes pair beautifully with berries, Greek yogurt, or sugar-free syrup. Meal prep a batch on Sunday and you’re set for the week.
Try Almond Flour Banana Pancakes once, and they’ll become a regular in your kitchen — easy, nourishing, and seriously delicious.
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Ingredients
- Almond flour
- Ripe bananas
- Large eggs
- Baking powder
- Vanilla extract
- Cinnamon (optional)
- Salt
- Unsweetened almond milk (optional)
See recipe card for quantities.
Instructions
Prepare the Batter
- Mash the bananas in a large bowl until mostly smooth.
- Add the eggs and vanilla extract, and whisk until fully combined.
- In a separate bowl, mix together the almond flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Let the batter rest for 5 minutes.
Heat and Cook
- Heat a non-stick skillet over medium-low heat and lightly grease with oil.
- Pour about ¼ cup of batter per pancake onto the hot skillet.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
Flip and Finish
- Carefully flip each pancake and cook for an additional 1–2 minutes, or until golden brown.
- Keep finished pancakes warm in a 200°F (93°C) oven while you cook the remaining batter.
- Serve warm with your favorite toppings like berries, Greek yogurt, or sugar-free syrup.
- Prepare the Batter: Whisk together mashed bananas, eggs, and vanilla, then fold in almond flour mixture.
- Heat and Cook: Pour ¼ cup of batter onto a hot skillet and cook until bubbles form.
- Flip and Finish: Flip the pancake with a thin spatula and cook the second side until golden and cooked through.
Equipment For Almond Flour Banana Pancakes
Must-Have Tools:
- Non-stick skillet or griddle
- Large mixing bowls (2)
- Whisk
- ¼ cup measuring cup
- Thin spatula for flipping
Budget-Friendly Alternatives:
- Regular skillet works if non-stick unavailable
- Large spoon can substitute for whisk
- Regular spoon for portioning batter
Nice-to-Have Upgrades:
- Electric griddle for multiple pancakes
- Kitchen scale for precise measurements
- Silicone spatula for gentle mixing
Expert Cooking Tips and Hints
- Use ripe bananas with brown spots for maximum natural sweetness
- Let batter rest 5 minutes before cooking for fluffier texture
- Cook on medium-low heat to prevent burning
- Sift almond flour to avoid lumps
- Use a cookie scoop for uniform pancake sizes
- Flip only once to maintain tender texture
- Test cooking temperature with a water drop - should sizzle gently
- For extra fluffy pancakes, separate eggs and fold in whipped whites last
- Add protein powder for extra nutrition (reduce almond flour by ¼ cup)
- Keep finished pancakes warm in 200°F oven
Recipe Variations
- Keto version: Use only 2 bananas, add sugar-free sweetener
- Paleo option: Recipe is naturally paleo-friendly
- Nut-free: Replace almond flour with sunflower seed flour
- Vegan: Use 4 flax eggs (4 tablespoon ground flaxseed + 12 tablespoon water)
- Extra protein: Add 1 scoop vanilla protein powder
- Chocolate twist: Add 2 tablespoon unsweetened cocoa powder
- Tropical flavor: Add 2 tablespoon shredded coconut
- Spiced version: Add nutmeg and ginger with cinnamon
- Berry pancakes: Fold in fresh blueberries or strawberries
- Dairy-free: Recipe is already dairy-free
Storage
Refrigerator Storage:
- Store in airtight container up to 4 days
- Layer with parchment paper to prevent sticking
- Reheat in toaster, microwave (30 seconds), or skillet
Freezing Instructions:
- Freeze up to 3 months in freezer-safe bag
- Place parchment paper between layers
- Reheat directly from frozen in toaster or 350°F oven (5-7 minutes)
Meal Prep Strategy:
- Make double batch on Sunday
- Portion into individual servings
- Store batter in refrigerator overnight (stir before cooking)
- Perfect for busy weekday mornings
My Grandmother’s Secret Touch
My grandmother always believed that the best food came from patience and love. Her pancakes were legendary — soft, warm, and comforting in a way only homemade food can be.
Her secret? Letting the batter rest.
Before cooking these Almond Flour Banana Pancakes, she always let the batter sit for 10 minutes. No shortcuts. No rushing.
That short rest lets the almond flour fully absorb the moisture. It creates pancakes that are tender, fluffy, and melt-in-your-mouth good.
It also gives the flavors time to blend, making each bite taste just a little more special — like something you'd find at a high-end brunch, only better.
It’s a small step, but it makes a big difference. And it’s the kind of touch only a grandma would know to pass down.
FAQ
Can I use almond flour in banana pancakes?
Yes, you can use almond flour in banana pancakes for a gluten-free, low-carb option. Almond flour adds a naturally sweet, nutty flavor and creates a soft, fluffy texture. It works perfectly with ripe bananas to make healthy, satisfying pancakes. Ideal for paleo, keto, and clean-eating diets.
Does almond flour work for pancakes?
Absolutely! Almond flour works great for pancakes, especially when paired with eggs and bananas. It creates a light, tender texture while keeping the recipe gluten-free and protein-packed. Almond flour pancakes are a delicious and healthy breakfast option for those avoiding refined flour or following a low-carb lifestyle.
Why are my almond flour pancakes falling apart?
Almond flour pancakes may fall apart if the batter lacks structure. Make sure to include enough eggs for binding and let the batter rest 5–10 minutes. This allows almond flour to hydrate and hold together better. Cook on medium-low heat and flip gently to avoid breakage.
What is the secret to baking with almond flour?
The key to baking with almond flour is moisture balance and resting the batter. Almond flour absorbs liquid slowly, so let it rest for 5–10 minutes. Always use binding agents like eggs. These tips help create tender, fluffy almond flour banana pancakes without crumbling or dryness.
Ready to Flip Your Breakfast Game?
These Almond Flour Banana Pancakes are proof that healthy and delicious can go hand in hand. With their fluffy texture, natural sweetness, and nutrient-rich ingredients, they’re a must-try for anyone craving a better-for-you breakfast.
Whether you're keto, gluten-free, or just pancake-obsessed, this recipe is beginner-friendly and endlessly satisfying. Even first-time cooks can whip up a stack with ease.
Make them this weekend, and don’t forget to rate the recipe and share your favorite toppings in the comments below — your twist might inspire the next fan favorite!
Love this recipe? You’ll also enjoy our Moist Lemon Blueberry Bread Recipe and crave-worthy Homemade Asiago Cheese Bread Recipe — perfect for weekend baking or weekday meal prep.
Craving more? Be sure to check out our other easy almond flour recipes and healthy breakfast ideas that keep your mornings stress-free and delicious.
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Pairing
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Fluffy Almond Flour Banana Pancakes
Equipment
- 1 Non-stick skillet or regular skillet
- 2 Large mixing bowls for wet and dry ingredients
- 1 Whisk or large spoon
- 1 Measuring cup ¼ cup, for portioning batter
- 1 Spatula thin for flipping
Ingredients
- 2 Ripe bananas mashed
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Almond flour sifted
- 1 teaspoon Baking powder
- 0.5 teaspoon Cinnamon optional
- 1 pinch Salt
- 1 tablespoon Oil for greasing skillet
Instructions
- Mash bananas
- Whisk eggs and vanilla
- Combine dry ingredients
- Fold dry into wet
- Let batter rest
- Heat skillet
- Pour batter
- Cook first side
- Flip and finish
- Serve warm
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