Banana Almond Flour Pancakes

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!

Jump to:

• Almond Flour Banana Pancakes
• Ingredients
• How to Make Banana Almond Flour Pancakes
• Almond Flour Pancake Batter Differences 
• Banana Almond Flour Pancakes

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. If you need a recipe without bananas, use this almond flour pancake recipe.

Ingredients

Before you omit or make any substitutions, here is why each ingredient works to make these:

• Almond flour: use blanched almond flour when making this recipe since it’s a finer grind than almond meal, which is great for cookies, not pancakes.
• Milk: I’ve used dairy, non-dairy, and coconut milk. The latter yields a much thicker batter.
• Eggs: the essential ingredient to bind the ingredients, and cannot be substituted.
• Baking powder: the ingredient that will help make these pancakes fluffy. You can use this grain-free baking powder.
• Banana: the riper the better. Mash it well, almost to a paste, so it mixes better in the batter and the pancakes don’t fall apart.
• Salt: just a little, to enhance the flavors. You can also add 1 teaspoon of vanilla extract for flavor.

How to Make Banana Almond Flour Pancakes

First time making these? Watch the video in the recipe card! Here is what you need to know:

1. 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.
2. Cook the pancakes
   Make these small, no more than 3 tablespoons, and cook them on low heat for longer (about 3 min per side) so the almond flour doesn’t burn and use the back of the spoon to spread it.
3. Serve
   Serve them up nice and hot with your favorite pancake toppings.

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 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.

Paleo Pancake Toppings

I love these topped with roasted cinnamon apples or a simple strawberry chia seed jam. My kids devour them with this blueberry syrup and this strawberry syrup recipe, which I make with honey instead of sugar.