Pretend like it’s the weekend with these delicious Almond Flour Banana Pancakes! Perfect for breakfast, lunch, or dinner!
These Almond Flour Banana Pancakes are…
- Fruity
- Sweet
- Healthy
- Fantastic!
Pancakes – the perfect food?
These Almond Flour Banana Pancakes are so easy to make and taste delicious at any time of day! Whether for brunch or a midnight snack, you can whip these up in no time!
Pancakes have been in the world since 600 BC when an ancient Greek poet mentioned them in his work. Thanks to the Greeks, we’ve been able to enjoy pancakes for thousands of years – literally! Nowadays, the recipe has been tweaked to be sweet, savory, and even spicy. But one of the best versions is made with bananas. They add a wonderful fruity taste and creaminess.
Almond flour compliments the banana and gives the pancakes a thicker texture. Almond flour is naturally gluten-free and has fewer carbs than regular flour. If you add chopped almonds and coconut on top, a stack of warm pancakes becomes a tropical taste sensation!
Tips
Let the batter rest for several minutes before scooping into the pan.
Don’t overmash the bananas! It’s ok to have a few chunks!
Try adding cinnamon, cardamom, or pumpkin pie spice for a wonderful autumn breakfast.
Ingredients for the Almond Flour Banana Pancakes
Almond Flour – Naturally gluten-free and vegan! Almond flour bakes into beautiful cakes, cookies, and delicious pancakes.
Oats – Adding in a scoop of an oats adds a lovely texture and maintains the gluten-free aspect of the recipe. Oats are also an excellent source of vitamins and minerals!
Baking Powder – Baking powder puffs up the pancakes into pillows of almond + banana goodness. Yum!
Salt – Salt is the ultimate flavor enhancer! Just a bit is needed to round out the sweetness of the batter.
Bananas – Bananas are full of potassium, magnesium, and other vitamins that are fantastic for digestive health. In this recipe, they not only add nutrition and taste, but act as a binder for all the other ingredients.
Milk – Either dairy or non-dairy milk will give enough moisture to the batter to allow it to pour easily into pan.
Butter – A bit of melted butter in the mix will fuse the ingredients together and toast the pancakes while they’re cooking.
Vanilla Bean Paste – The flavor of the vanilla bean paste blends beautifully with the nutty flavor of the almond flour and gives the pancakes a decadent taste!
Diet Compatibility & Allergens
Diet | Recipe compatible as written? | Recommended substitutions |
Keto | No. | |
Paleo | No. | |
Whole30 | No. | |
Gluten-free | Yes. | |
Vegetarian | Yes. | |
Vegan | No. | Use non-dairy milk. |
Low Sodium | No. | Eliminate salt. |
Dairy-free | No. | Use non-dairy milk. |
Mediterranean | Yes. | |
Low FODMAP | No. | |
Atkins | No. |
Allergen | Present in recipe? | Recommended substitutions |
Milk | Yes. | Swap for non-dairy, if need be. |
Eggs | No. | |
Fish | No. | |
Shellfish | No. | |
Tree nuts | No. | |
Peanuts | No. | |
Wheat (Gluten) | No. | |
Soy | No. | |
Sesame | No. |
How to Make Almond Flour Pancakes
Step One: Mix dry ingredients in a large bowl.
Step Two: Mix wet ingredients in a separate bowl, then pour slowly into the dry ingredients. Stir until just combined.
Step Three: Heat a pan over medium-low heat and add a dollop of butter.
Step Four: Once the pan is heated, pour a ~1/4 cup of batter into the pan and cook 5 minutes.
Step Five: Flip carefully (they are delicate!), then cook another 5 minutes. Remove from heat and serve warm with fresh berries & maple syrup. Enjoy!
Watch the video version…
FAQ
The best binders for almond flour are eggs, mashed bananas, and applesauce.
Yes! Both flours used in this recipe, almond flour and coconut flour, are both keto-friendly. To make these pancakes completely keto, use berries instead of bananas.
Coconut flour and almond flour are two flours that have the least amount of carbs, when compared to regular all-purpose.
It is not necessary, as long as you are storing the bag of flour closed and in a cool pantry. But if you won’t use up an open bag within two months, refrigerating will extend the shelf life by about six months.
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Almond Flour Banana Pancakes (Sweet & Satisfying!)
Pretend like it’s the weekend with these delicious Almond Flour Banana Pancakes! Perfect for breakfast, lunch, or dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Dry Ingredients
3/4 cup almond flour
1/2 cup oats
2 tsp baking powder
1/4 tsp salt
Wet Ingredients
2 bananas, mashed
1/4 cup milk, dairy or non-dairy
2 tbsp butter, melted
1 tsp vanilla bean paste
Instructions
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl, then pour slowly into the dry ingredients. Stir until just combined.
Heat a pan over medium-low heat and add a dollop of butter.
Once the pan is heated, pour a 1/4 cup of batter into the pan and cook 5 minutes.
Flip carefully (they are delicate!), then cook another 5 minutes. Remove from heat and serve warm with fresh berries & maple syrup. Enjoy!
Nutrition Facts
- Serving Size: 1
- Calories: 112
- Sugar: 6.1g
- Sodium: 132mg
- Fat: 6.1g
- Saturated Fat: 2.8g
- Carbohydrates: 14.1g
- Fiber: 1.8g
- Protein: 2g
- Cholesterol: 11mg
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