Almond Flour Banana Pancakes are light, fluffy and delicately flavored with the sweet flavor of bananas and almonds. With just 5 minutes of prep time, this is an easy almond flour pancake recipe - no need to beat egg whites!
My idea of almond flour banana pancakes is a light, tender pancake that tastes like bananas, just like mini banana muffins. Mashed banana adds flavor, moisture and caramell-y sweetness.
There’s nothing like delicious, fluffy homemade pancakes on weekend mornings like oat flour pancakes or these easy pancakes made in a sheet pan. These are completely grain free, gluten-free and dairy-free (there is no milk, yogurt or buttermilk in this recipe) and is a 5 ingredient breakfast recipe.
These almond flour banana pancakes are also incredibly soft, tender with a delicious sweet and nutty flavor, and above all there is no need to beat egg whites like other almond flour pancake recipes you'll find online. These are sure to be a hit with the whole family!
Jump to:
Why you'll love it?
- No beating eggs
- Quick and easy recipe
- Naturally gluten-free and dairy-free
- No buttermilk
- Protein-rich
- Moist and flavorful even without maple syrup
- Healthy almond flour recipe for breakfast
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour: As I mention in almond flour recipes, it is crucial to use super fine almond flour which is closer to the conventional wheat flour and not almond meal. Almond meal has a coarser texture and might result in a crumbly texture.
- Banana: Use a ripe heavily speckled fruit for intense flavor. As bananas ripen, the starches convert to sugars at an exponential rate. Find more ideas in banana recipes.
- Egg: Four large eggs adds protein, moisture, fat, richness and gives structure.
- Brown sugar - The molasses in brown sugar compliments the bananas.
- Baking powder: It gives lift and helps them to puff up.
Pancake add-ins
They’re versatile! Feel free to use any of the following add-ins in the almond flour banana pancakes to customize.
- Semi sweet, dark or mini chocolate chips.
- Blueberries (fresh or frozen). If using frozen blueberries, then add them after you've ladled the batter onto the pan, so they don't leach color, straining the pancakes blue.
- Toasted chopped pecans or walnuts.
- Other flavorings such as vanilla or almond extract.
How to make?
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.
How do you know when the pan is ready? The foolproof way to know when your pan is ready to make a test one with about 1 tablespoon of batter.
- Pan is ready - if the pancake is golden brown after one minute.
- Pan is not ready - if the pancake is blonde after one minute.
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! These almond flour banana pancakes tend to brown faster than normal ones.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
How to keep them warm?
There is nothing like a tall stalk of pancakes in the morning. The best method to keep them warm until breakfast time, is in a warm oven. It keeps them hot enough and the wire rack ensures they don't get soggy.
Arrange the almond flour banana pancakes in a single layer, on a wire rack, placed in a baking sheet. Place the pan in a 200 degree oven for up to 20 minutes. To keep them warm, place on a wire rack set over a baking sheet in a 200 degree oven, until ready to serve.
Freezing instructions
Place the cooled almond flour banana pancakes on a baking sheet in a single layer, and place pan in the freezer for 30 minutes. Transfer the partially frozen ones into a zip lock bag and freeze for up to 2 months.
To Reheat:
- Microwave - Place on a microwave safe plate and cook in 50% power for 30 seconds to 1 minute.
- Air Fryer - Place on a pre heated 320 degree air fryer and cook for about 1 to 2 minutes (flipping once halfway). This is great way to make them crisp around the edges.
- Oven - We like to use oven when reheating a larger number. Place on a single layer on a baking sheet and heat until warmed through in a pre heated 350 degree oven.
Recipe tips
- Cook over low-medium heat, so they cook evenly and have a lovely golden color without getting burnt and cooked through.
- Make sure to use almond flour and not meal for a light texture.
- Almond flour is widely available in all major US grocery stores and Amazon. I buy mine from Costco and store in the refrigerator for a longer shelf life.
Recipe FAQs
Unfortunately no! This almond flour banana pancakes recipe is created only to work with almond flour. So, I would not recommend using regular wheat flour in the recipe.
Unfortunately no. Eggs add structure, fluffiness and help hold all the ingredients and offer crucial binding in a gluten free recipe. However, here is a hugely popular thick and fluffy eggless pancake recipe for an egg-free pancake option!
These almond flour banana pancakes are delicate due to their gluten-free nature. The eggs are essential for binding the ingredients together, so don’t skip them and be sure to use large eggs. When flipping, handle them gently to prevent breakage.
More almond flour recipes
Almond Flour Banana Pancakes
Ingredients
Dry Ingredients
- 2 cups Almond flour
- 1 tablespoon sugar brown, white or coconut
- 1 teaspoon baking powder
- ½ to 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet ingredients
- 1 cup mashed bananas about 2 medium
- 4 eggs large
Instructions
- Whisk all dry ingredients in a medium bowl.
- Add eggs and mashed banana into a larger bowl and whisk until very smooth. Stir in the dry ingredients.
- Coat a non-stick pan with melted coconut oil, butter or cooking spray and place over medium heat.
- When hot, reduce to low-medium. Pour ¼ cup measure of the batter into the hot pan. Cook for about 3 minutes (or until the bottom is deep golden in color). Gently flip pancakes and continue cooking for a further 2 minutes.Pro tip: Cook in low to medium heat. These pancakes tend to brown faster than normal ones.
- Repeat the process until all your batter has been used. Serve hot with maple syrup and your toppings of choice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Leave a Reply