Banana Almond flour pancakes are a tasty grain-free pancake recipe that’s delicious and just as enjoyable as traditional pancakes.
These pancakes have a soft texture and nutty-sweet flavor, that goes with maple syrup and butter or any of your favorite pancake toppings. Thanks to the almond flour, each serving is low carb and provides 10 grams of healthy fats and 9 grams of satiating protein.
So whether you make these for a lazy Saturday morning or quick weeknight dinner, these banana almond flour pancakes won’t disappoint. It’s a paleo breakfast recipe the entire family will love.
Banana Almond Flour Pancake Ingredients
So what all goes into almond flour pancakes? Check the ingredient list below to see if these items are already in your pantry and fridge. I bet they are.
- almond flour – makes this recipe grain-free, gluten-free, and not yucky; for best results, used blanched almond flour
- almond milk – a dairy-free milk option, but you can swap it for regular milk or your favorite dairy-free alternative
- eggs – essential for almond flour recipes and helps bind the ingredients. I don’t recommend using an egg substitute or flax eggs
- baking powder – gives the pancakes a “lift”
- banana – replaces sugar and gives the pancakes a soft texture
- salt – to react with the baking powder
- oil – for greasing the skillet or pancake griddle
Like many of the recipes included in the Family Kickstart program menu, these pancakes are a family-favorite meal recreated with clean ingredients.
So if you’re looking to eat better with easy-to-follow recipes and a plan to help get the entire family onboard, check out what the Family Kickstart offers with a four-week menu, weekly shopping lists, and meal prep guides.
Eat Better as a Family
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How to Make Banana Almond Flour Pancakes
No need to use separate bowls for wet and dry ingredients. These almond flour pancakes are easy to whip up in one bowl. Here’s how to make them:
- Make the batter
Combine the flour, milk, eggs, banana, baking powder, and salt in a mixing bowl. Whisk until the ingredients are smooth.
*Since this recipe is gluten-free, you won’t risk “overmixing” the batter
- Heat the griddle
Lightly grease a large non-stick pan or pancake griddle with oil or cooking spray.
- Cook and flip
Drop 2 to 3 tablespoons of batter onto the griddle and cook until bubbles form and the edges are dry. Flip and cook for an additional 3 minutes. Repeat with the remaining batter as necessary.
Almond Flour Pancake Batter Differences
While almond flour pancakes are just as tasty as regular pancakes, there are a few differences between the two batters.
First, you’ll notice that instead of scooping the batter onto the griddle in ¼ cupfuls, it’s only 2 tablespoons. This is because almond milk pancake batter is thicker than regular pancake batter, so each pancake needs to be spread out with the back of a spoon, or the edges will burn while the middles remain uncooked.
You also don’t want to make the pancakes too large since the cooked pancakes are on the delicate side and can easily break apart when you try to flip.
Don’t worry, this recipe is still very easy to make, just follow the recipe directions or watch the video below and cook along with me:
Make Ahead Tips
You can prepare the almond flour pancake batter ahead of time and refrigerate it overnight. In the morning, all you’ll have to do is scoop the batter onto the griddle and flip.
Another way to save yourself some time is to cook up a full batch of pancakes, refrigerate them in an airtight container for a day or two, then reheat them on the griddle or a toaster.
If you’re curious about freezing almond flour pancakes, I don’t recommend this method. Freezing changes the texture, making them more brittle and crumbly.
Paleo Pancake Toppings for Banana Almond Flour Pancakes
If you’re making this recipe while on the Family Kickstart program or want to try out a paleo pancake recipe that your kids will eat, there are other delicious ways to top pancakes without using maple syrup and butter.
- fresh berries
- almond butter
- sliced bananas
- whipped coconut cream
- strawberry chia seed jam
Banana Almond Flour Pancakes with Almond Milk
- 1 ½ cups almond flour
- ⅓ cup almond milk
- 2 eggs
- 1 teaspoon baking powder
- ½ banana, mashed
- Pinch salt
- 1 teaspoon oil, or as needed
- Whisk almond flour, almond milk, eggs, banana, baking powder, and salt together in a bowl until the batter is smooth.
- Heat oil in a skillet over medium heat; drop 2 to 3 tablespoons of batter onto the griddle, and cook until bubbles form and the edges are dry about 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with the remaining batter.