Almond Flour Banana Pancakes taste just like banana bread, but are refined sugar-free, gluten-free, protein-packed and healthy!
I made this Almond Flour Banana Pancakes recipe for the first time since 2013 and have made it countless times since.
Moist, fluffy, and saturated with banana bread flavor, these banana almond flour pancakes are a feel-good breakfast to make your taste buds come to life!
The main ingredients for almond flour banana pancakes are ripe bananas, almond flour, brown rice flour, eggs, and milk of your choosing.
Each ingredient serves an important function, so let’s discuss the simple ingredients in detail.
Almond Flour Banana Pancakes Ingredients:
Ripe Bananas: For the best results, use very ripe bananas that have plenty of brown spots. This will result in the most banana flavor and the most sweetness! Mashed bananas add sweetness and moisture to these delicious banana pancakes.
Almond Flour: The main ingredient! Almond flour takes the place of all-purpose flour for a grain-free pancake recipe. Use a finely ground almond flour for the best results.
Brown Rice Flour: Because almond flour isn’t starchy, pancakes that are made with pure almond flour turn out a bit grainy.
If you’re okay with this, use 1 to 1.5 cups of almond flour. Otherwise, add brown rice flour, gluten-free all-purpose flour, or tapioca flour as indicated in the recipe.
Egg: We need one egg to make fluffy pancakes.
Full-Fat Canned Coconut Milk: A little full-fat canned coconut milk adds richness to the pancakes, which makes them so moist and tender!
Ground Cinnamon and Ground Nutmeg: Cinnamon and nutmeg are classic ingredients in traditional banana bread, so I always feel the need to add them to my banana pancakes.
Baking Powder: The leavening agent. Baking powder helps the pancake batter rise to a lovely texture.
Sea Salt: A pinch of salt enhances all of the flavors!
Raw Walnuts: The walnuts are optional! I love adding them for a little crunch, but you can easily skip them or replace them with chopped pecans.
For Serving: I like going with classic butter and pure maple syrup (or honey) to get the ultimate banana bread effect, but you can go with any of your favorite pancake toppings.
How to Make Almond Flour Banana Pancakes:
We begin by mashing the bananas in a large bowl until they are nice and creamy. Add the remaining wet ingredients to the mashed banana and mix well.
Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix until a smooth batter forms.
Heat a skillet over medium heat on the stove top and add enough cooking oil to coat the surface.
Pour batter onto the hot skillet and allow it cook for a couple of minutes before flipping and cooking the rest of the way.
Serve banana pancakes with butter and pure maple syrup and enjoy!
Looking for more healthy gluten-free pancake recipes? I have tons! Here are some to whet your whistle.
More Healthy Gluten-Free Pancake Recipes:
- Paleo Apple Cinnamon Pancakes
- Coconut Flour Zucchini Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Avocado Pancakes
- Paleo Carrot Cake Pancakes
- Grain-Free Almond Butter Protein Pancakes
- Tiger Nut Flour Pancakes
Enjoy this easy and delicious almond flour banana pancakes recipe!
Almond Flour Banana Pancakes
Ingredients
- 2 ripe bananas mashed
- ½ cup full-fat canned coconut milk
- ½ tsp pure vanilla extract
- 1 large egg
- ½ cup finely ground almond flour
- ½ cup brown rice flour or tapioca flour or GF AP flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
- ½ cup walnuts chopped, optional
Instructions
- Mash the bananas in a mixing bowl. Add the eggs, coconut milk, and vanilla extract and whisk together.
- In a separate bowl, combine the rest of the ingredients and stir together.
- Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
- Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature.
- Measure ¼ cup of the banana pancake batter and pour it into the skillet. Cook until the sides of the pancake begin to firm up, about 2 minutes. Flip to the other side and cook another minute or two until pancake is cooked all the way through.
- Repeat with remaining batter!
- Serve almond flour banana pancakes with butter and pure maple syrup.
Nutrition
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Hi Julia,
Any replacements for the brown rice flour? Or can I double the almond flour? I have everything else on hand. This could be a go for tomorrow morning with these 2 ripe bananas staring at me. Thank you.
Hi Stella! If you have gluten-free all-purpose flour or tapioca flour on hand, either of those options work better than more almond flour because of their starchiness. The goal is to get a little starch in there so that the pancakes flip easier and have better texture. Nevertheless, the pancakes can be made with all almond flour but it may take closer to 1.5 cups. I’d base it on the way the batter looks 🙂 Also, as a heads up, almond flour pancakes require more cooking time than regular pancakes, so be sure to give them plenty of time in the skillet. Let me know how it goes! xo
it looks yum… problem is i dont have rice flour..can i use all almond flour??
thanks
Can you substitute something else for the rice flour? Doesn’t have to be gf.. can I use regular flour, coconut flour or all almond flour?
I was going to ask the same thing about subbing out the rice flour but because a family member cannot have any grains. I so want to try these but would defeat the purpose with rice flour.
Looks very tasty. Will be trying it at home.
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These are so good. Eating my little stack as I type! My almond flour is quite mealy (coarser texture I think) so that changes the texture a bit but they are SO reminiscent of banana bread and I LOVE having a higher fat/protein option for breakfast that is warm, delightful, and dairy free. I made the almond flour pancakes yesterday…think I’m going to continue on this theme 🙂 .
Yeeeees, I’m so happy to hear it, Steph! Thank you for the sweet note! xo
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I used oat flour and yogurt in place of the coconut milk, and they turned out deliciously! These are great with a smear of PB and a light, light drizzle of real maple syrup. Perfect breakfast for the first rainy cold fall day!!
Oh great, I’m so glad they worked out for ya! They’re seriously one of my favorite stack of pancakes. Sooooo much flava! And yes, perfect for the chilly fall and winter months. Thanks for letting me know you made and enjoyed them, Alyssa! 😀
I cannot wait to make these! I’m making them now, glad this recipe came up first! I have made almond meal banana pancakes often for clients who can have absolutely NO grain whatsoever, but for myself wanted something that wasn’t ALL almond meal. These look like perfection, thank you! Gorgeous pictures too by the way, can’t wait to dig into more of your beautiful and delicious posts! Cheers!
Your pancake posts kill me Julia. Never have I wished so much I could just reach through the monitor and grab what I’m looking at. Yum!
I have a crush on these pancakes.
Oh my goodness… I REALLY want a stack of these babies!
These look incredibly delicious. I can see why you have a crush!
I have all of these ingredients too. I will have to give them a try!
I don’t know, I am thinking I have a crush on these pancakes now. They look fantastic!