Almond Flour Banana Pancakes

3 banana pancakes topped with sliced bananas in a white bowl.

Almond Flour Banana Pancakes are healthy, gluten-free, protein-rich, flourless, dairy-free, and low-carb! They turn out thick, fluffy, and delicious, from sweet ripe bananas. No need to beat egg whites!

Course Breakfast

Cuisine American

Keyword almond flour banana pancakes, almond flour pancakes with banana, banana pancakes with almond flour, fluffy almond flour banana pancakes

Prep Time 6

Cook Time 20

Total Time 26

Servings Servings

Calories 489kcal

Author Maria Doss

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.

Video

Notes

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.

Nutrition