These almond flour banana pancakes are a fluffy, gluten-free delight that’s perfect for a quick breakfast or weekend treat. With the natural sweetness of ripe bananas and the subtle nuttiness of almond flour, each bite is a harmonious blend of flavors. Ready in just 30 minutes, they’re soft on the inside with a golden, lightly crisp exterior—irresistibly satisfying.
Packed with wholesome ingredients, this recipe is as nourishing as it is delicious. The creamy batter folds together effortlessly, yielding pancakes so tender they practically melt in your mouth. A drizzle of maple syrup or a sprinkle of fresh berries enhances their richness, making every bite a warm, comforting experience. Perfect for busy mornings without compromising on taste or texture!
What You’ll Need for Almond Flour Banana Pancakes
- 1 ½ cups superfine almond flour (ensure it’s finely ground for a smooth texture)
- 1 teaspoon baking powder (for fluffiness)
- 2 medium ripe bananas, mashed (about 1 cup; the riper, the sweeter!)
- 3 large eggs (room temperature works best)
- ¼ cup milk or dairy-free milk (almond, oat, or coconut milk are great substitutes)
- 1 teaspoon vanilla extract (for a hint of sweetness and aroma)
How to Make Almond Flour Banana Pancakes
- Mix dry ingredients: In a medium bowl, whisk together the almond flour and baking powder until well combined.
- Combine wet ingredients: In a separate bowl, mash the bananas, then add the eggs, milk, and vanilla. Mix until smooth.
- Combine wet and dry: Pour the dry ingredients into the wet mixture. Stir gently until fully combined and no large lumps remain.
- Heat the skillet: Place a large non-stick skillet over medium heat. Once hot, lightly coat the bottom with oil or butter.
- Cook the pancakes: Ladle about ¼ cup of batter onto the skillet for each pancake. Leave space for spreading. Cook for 2-3 minutes or until the edges look set and the bottom is golden brown.
- Flip and finish: Carefully flip the pancakes with a thin spatula. Cook for another 1-2 minutes until golden brown on both sides and cooked through.
- Serve warm: Transfer pancakes to a plate and repeat with the remaining batter. Serve with syrup, butter, or your favorite toppings.
Delicious Topping Ideas to Elevate Your Pancakes
Take your Almond Flour Banana Pancakes to the next level with these tasty topping ideas! Drizzle with maple syrup or honey for classic sweetness, or add a dollop of Greek yogurt for a creamy contrast. Fresh fruit like sliced bananas, berries, or a sprinkle of chopped nuts adds texture and flavor. For a decadent twist, try a spoonful of nut butter or a dusting of cinnamon sugar.
How to Store and Reheat for Freshness
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or warm them in a skillet over medium heat for 1-2 minutes per side. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Quick Tips for Perfect Pancakes Every Time
For evenly cooked pancakes, preheat your skillet properly and use a ¼ cup measuring cup to portion the batter. If the batter thickens while sitting, add a splash of milk to loosen it. To test if the skillet is ready, sprinkle a few drops of water—if they sizzle, it’s hot enough. Flip the pancakes when bubbles form on the surface and the edges look set.
Recipe Variations to Mix It Up
Customize your pancakes with these easy swaps! Add chocolate chips or blueberries to the batter for a fun twist. Swap the bananas for pumpkin puree and add pumpkin spice for a fall-inspired version. For a nut-free option, use oat flour instead of almond flour. You can also experiment with different milks, like almond, oat, or coconut, to suit your preferences.
Common Questions Answered
Can I make these pancakes ahead of time?
Absolutely! Prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking.
Are these pancakes gluten-free?
Yes, almond flour is naturally gluten-free, making this recipe a great option for those with dietary restrictions.
Can I use frozen bananas?
Yes, just thaw and mash them before adding to the batter.
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 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.