How to Make the Perfect Almond Flour Banana Pancakes
American · Easy · 25 min · 2 servings
These fluffy golden pancakes are made with almond flour and ripe bananas for a naturally sweet grain free breakfast treat. They are completely paleo and dairy free making them perfect for a weekend morning that does not require any compromise on taste.
Why this recipe works
This Almond Flour Banana Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup blanched almond flour
- 2 large ripe bananas mashed
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 2 tbsp coconut oil for cooking
Step by step instructions
Step 1: Make the Batter
In a large bowl mash the bananas until smooth then whisk in the eggs and vanilla extract. Fold in the almond flour and baking soda until a smooth thick batter forms with no dry lumps.
Step 2: Heat the Pan
Heat a non stick skillet or griddle over medium low heat and add a small amount of coconut oil. Allow the oil to melt and coat the surface evenly before adding the batter.
Step 3: Cook the Pancakes
Pour approximately one quarter cup of batter per pancake onto the skillet. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set before carefully flipping.
Step 4: Flip and Finish
Cook the second side for 2 to 3 minutes until golden brown. Repeat with remaining batter and serve stacked with fresh berries and a drizzle of pure maple syrup.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond flour → cassava flour for a nut free version
- ripe bananas → unsweetened applesauce at the same quantity
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on heat that is too high which burns the outside before the inside is cooked through
- Flipping the pancakes too early before bubbles appear which causes them to fall apart
Nutrition facts
Per serving: 340 calories, 12g protein, 28g carbs, 22g fat, 4g fiber.
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