Name: Banana Almond Flour Pancakes with Almond Milk
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 cups almond flour; 1/2 cup milk (any); 2 eggs; 1 teaspoon baking powder; 1/2 large ripe banana (mashed); Pinch salt

Recipe

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These banana almond flour pancakes are a delicious grain-free breakfast that will make your weekends epic!

These almond flour pancakes are easy to make and the video and tips below ensure that you’ll be enjoying the perfect stack in no time!

stack of almond flour pancakes topped with strawberries and blueberries

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Almond Flour Banana Pancakes
Ingredients
How to Make Banana Almond Flour Pancakes
Almond Flour Pancake Batter Differences
Banana Almond Flour Pancakes with Almond Milk

Almond Flour Banana Pancakes

What I love about these almond flour banana pancakes is that they’re a little nutty, lightly sweet thanks to the ripe banana, and have a soft and thick texture that’s fluffy without tasting eggy. They’re also heartier than the traditional Banana Pancake recipe to help keep you full for longer.

Many almond flour recipes have 4 or more eggs per recipe; this recipe only has 2 eggs which reduces the eggy taste my kids often complain about and still has that stackable appeal for their favorite pancake toppings.

This is the perfect paleo breakfast recipe the entire family will love on a lazy weekend morning that doesn’t disappoint!

Are Almond Flour Pancakes Healthy?

These pancakes are naturally sweetened with a ripe banana and have the benefits of almond flour including fiber, vitamins, minerals, and healthy fats. Each almond flour pancake has 145 calories, and 6g of protein, and 4g of net carbs. Serve them with one of these healthy pancake toppings for an incredible breakfast! You can up the protein & nutrition by adding cottage cheese to your almond flour pancakes.

Ingredients

You’ll find the ingredient amounts to these almond flour pancakes with banana in the recipe card; but before you make any substitutions, here are some notes about teach ingredient:

almond flour: use blanched almond flour when making this recipe since it’s a finer grind than almond meal. Here is more info on blanched almonds. Almond flour cannot be substituted for another flour.
Milk: use almond milk or traditional milk, whichever you tolerate. If using coconut milk, dilute it a bit with water since it’s naturally thicker and you’ll have a thicker than usual batter.
Eggs: the essential ingredient to bind the almond flour and form the pancakes. See tips regarding using an egg substitute for pancakes.
Baking powder: the ingredient that will help make these pancakes fluffy and when exposed to heat.
Banana: the riper the better. You can also use a frozen banana you’ve had in the back of your freezer for a smoothie. Let it thaw out on the counter first, don’t microwave it.
Salt: enhances the flavors. Just a little.

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! Some helpful tips for each step:

Make the batter
While you’re adding all the ingredients in the bowl at the same time, use a fork to whisk the eggs first and combine them with the liquid. Then mix it all.
Heat the pan
Always heat the pan or griddle first before greasing it. After you grease it, immediately pour the batter.
Cook the pancakes
Almond flour pancakes are best when kept small so no more than 3 tablespoons. Use the back of the spoon to spread the batter and wait to flip about 3 minutes.
Serve
Serve them up nice and hot with your favorite pancake toppings.

Is this your first time making these almond flour and banana pancakes? Watch this video to ensure the perfect batch!

Almond Flour Pancake Batter Differences

While almond flour pancakes are a delicious alternative to classic homemade pancakes, there are a few differences between the two batters that should be noted: the first being the batter texture and the second, the amount you pour or scoop to make each pancake.

The batter texture in the bowl is thick and not liquid. You’re technically not pouring it you’ll use a scoop or spoon to make pancakes on the pan.

The pancakes are smaller, and the batter doesn’t spread, which means you’ll only cook 2 to 3 tablespoons of batter for each pancake. Since it doesn’t spread, you’ll also use the back of the spoon to spread it on the hot surface.

Make Ahead Almond Flour Pancakes

You can prepare the almond flour pancake batter, with the banana and all, the night before and refrigerate it overnight. In the morning, let it sit out for 10 minutes to come to room temperature before cooking.

You can also cook the pancakes ahead of time and use the toaster to heat them up or the oven, at 350F for 6 minutes. These don’t microwave well.

Freezing almond pancakes

If you’re curious about freezing almond flour pancakes, I don’t recommend it. Freezing changes the texture, making them more brittle and crumbly. Plus, they don’t reheat well in the microwave.

Success Tips:

I recommend you take a few minutes to watch the video above so your batch turns out great. There’s nothing like visuals, you know? But just in case you’re a reader and skipped ahead, here are some almond flour pancake success tips:

Keep them small
Almond flour batter is more delicate and smaller pancakes are easier to flip.

Canned coconut milk
You can use canned coconut milk when making this recipe. I recommend you use ⅓ cup and add the rest of the amount as water (to ½ cup) since coconut milk is thicker than dairy-free substitutes.

Egg free
Using a flax egg or a commercial egg replacer will work, but the pancakes are even more delicate.

Don’t use coconut flour
It’s not a substitute for almond flour in this recipe. Use this coconut flour pancake recipe instead or one of these paleo pancake recipes.

almond flour pancakes stacked on a plate with strawberries and syrup

Paleo Pancake Toppings for Banana Almond Flour Pancakes

These pancakes are a great foundation for fresh fruit, roasted cinnamon apples, and delicious jams, like my strawberry chia seed jam. They’re also delicious with a drizzle of pure maple syrup although my kids devour them with this blueberry syrup and this strawberry syrup recipe.

Banana Almond Flour Pancakes with Almond Milk

stack of paleo pancakes topped with berries

Servings: 8 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

These banana almond flour pancakes are a delicious grain-free breakfast that will make your weekends epic!

5 from 18 votes

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Watch how it’s made:

Ingredients

1 ½ cups almond flour
½ cup milk, any
2 eggs
1 teaspoon baking powder
½ large ripe banana, mashed
Pinch salt

Instructions

Make the batter:

In a bowl, add the almond flour, milk, eggs, mashed banana, baking powder, and salt. With a fork, break up the eggs and incorporate them into the milk, and then continue mixing until you have a thick and smooth batter. The batter is thick, don't be alarmed.

Cook the pancakes:

Heat a large pan or griddle over medium-high heat. Once hot, grease it with oil or butter. Immediately pour or scoop a little less than ¼ cup of batter for each pancake onto the hot surface. Using the back of the scoop or a spoon, spread the batter on the surface a little since these pancakes don't spread and you want them to cook through. Cook the first side for about 2 to 3 minutes.
Once the edges are defined and the bottom is golden brown, flip the pancakes over and cook them for another minute or two on the second side. This will vary based on how thick the batter is spread. Repeat the process with the remaining batter.
Stack them high and serve them with your favorite syrups and toppings.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.