Almond Flour Banana Pancakes

Reasons to love

• Quick and easy: No egg-whipping required—just mix and go!
• Diet-Friendly: Naturally gluten-free, dairy-free, low-carb, and flourless.
• Protein-Packed: Almonds and eggs supply healthy fats and protein.
• Light & Fluffy Texture: Surprisingly airy and tender, with a delicate crumb.

Ingredients you'll need to make banana pancakes with almond flour

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Almond flour – Use super-fine almond flour, not almond meal, since its smoother texture resembles regular wheat flour, which turns out light and tender rather than dense and crumbly.
2. Banana – Always choose a ripe, heavily speckled banana. They add natural sweetness!
3. Egg – This recipe calls for four large eggs, which add moisture and structure, and a protein boost to your gf pancakes.
4. Brown sugar – A dash of brown sugar enhances the natural caramel notes of the banana and complements the subtle nuttiness of almonds.
5. Baking powder – Helps your almond flour pancake rise tall and thick.

Why are my almond flour pancakes falling apart?

Almond flour lacks gluten, so your pancakes can easily fall apart. Here’s why that happens—and what you can do to fix it.

• Flipping Too Soon. Wait for bubbles to appear and the edges to set before flipping—this ensures that the eggs are set to stay intact.
• Not Enough Binder. After testing several ratios, I found that using 4 eggs for every 2 cups of almond flour provides the ideal binding for sturdy almond banana pancakes.
• Cooking on Heat Cooking. Almond pancake batter browns quickly. Cooking on high heat can burn the edges while leaving the center raw. Use medium-low heat for even cooking.

Almond Four Pancake Add-ins—Let’s Get Creative!

They are super flexible—here are a few fun and delicious add-ins that take your yummy pancake to the next level:

• Chocolate chips (semi-sweet, dark, or mini) for pockets of melty sweetness that compliment the sweetness of ripe bananas.
• Blueberries—fresh or frozen. If you’re using frozen ones, sprinkle them on top of each pancake right after scooping the almond pancake batter so they don’t bleed.
• Toasted pecans or walnuts, chopped up for a crunch and contrasting texture.
• A splash of vanilla or almond extract make it indulgent.

How to make banana egg pancakes (step-by-step photos)?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1 & 2. Add almond flour, baking powder, brown sugar, ground cinnamon and salt in a bowl and whisk to combine.

3. Add mashed banana and eggs in another bowl and whisk until completely smooth and lump free.

5 & 6. Fold in the dry ingredients and mix just until mixed.

7. Grease a non-stick pan with oil or butter and place over medium heat. When hot, pour about ¼ cup batter into the hot pan and reduce the heat to low-medium.

8. Cook until the bottom is deep golden in color, flip and continue cooking for another 2 minutes.

Pro tip: Cook in low to medium heat! They tend to brown faster than normal ones.

How to know if your pan is hot enough for banana pancakes?

Try the foolproof one-scoop test: drop about 1 tablespoon of banana batter onto the preheated pan. If it turns a golden brown in just one minute, you're good to go. However, if it still looks pale after a minute, give it a few seconds more for the pan to heat up.

How to freeze almond flour pancakes?

To Freeze:

1. Flash-freeze first: Let your cooked gf pancakes cool completely, then lay them in a single layer on a baking sheet and pop it in the freezer for about an hour. This prevents them from sticking.
2. Store: Once frozen solid, transfer them into large zipper bag, seal and freeze for up to two months.

To Reheat:

• Microwave: Microwave at 50% power for about 20‑30 seconds (longer if frozen) until heated through.
• Air Fryer (my preferred method): Air-fry for around 1–2 minutes in a preheated 340-degree air fryer, flipping halfway.
• Oven: Great for reheating a large batch—bake for 8 to 10 minutes in a preheated 350-degree oven.

Recipe tips

• Cook over medium–low heat for evenly golden, beautifully cooked — this ensures the pancakes set, cook through, and don’t burn.
• Use ripe bananas to add natural sweetness.

More healthy breakfast pancakes

• Almond Butter Pancakes are thick, soft and fluffy. It is a healthy pancake recipe that actually tastes good.
• Healthy Pumpkin Pancakes turn out thick and fluffy, making a delicious Fall breakfast!
• Oat Flour Pancakes are ultra-soft and fluffy. It is a healthier recipe that uses just 2 tablespoons of butter for the entire batch. 
• Blueberry Buttermilk Pancakes are quick, easy, and bursting with juicy blueberries. Soft, fluffy, and melt-in-your-mouth delicious.