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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Let’s cut the crap. I don’t know what the heckity heck you’re doing writing about KALE when clearly you should be writing a pancake cookbook. Like, LEGIT SISTA!!
G’day and gorgeous pancake photo too!
I could go for one or two of these now…YUM ..TRUE!
Cheers! Joanne
http://www.facebook.com/whatsonthelist
SOLD! I’m ready to get my crush up on these pancakes. mmmmmmmm….
I’m a fan of any recipe that uses full-fat coconut milk. I bet these are delicious!
I just want to dive head first into that gorgeous stack of pancakes!
I think I definitely have a crush on those beautiful stack of pancakes!! Who wouldn’t?! And I would have never guessed those were gluten-free! They look so thick and airy. Perfection, Julia!
I love this post, Julia! And, I absolutely adore these pancakes…bring on weekend brunching!
All I can say is YUM!!!!
Holy pancake heaven! Julia, these are beautiful!
You are killing me with these pancakes, Julia! I wanna stab a forkful of these scrumptious thangs into my mouth, like, STAT!
yay! your pancakes are back 🙂 Gonna have to make me some of these!
These look amazing, and bonus — I just started a GF week. It’s like you read my mind.
Girl you crack me up. For a minute there I thought Garrett was losing his girlfriend! Haha. Love the pancakes and love the new header!!
Every time is a good time for pancakes!! These look divine Julia!
I am 100% making these this Sunday morning! I have bananas ripening on the counter that will be perfectly ripe by then 🙂 Love the ingredient list and love love love your infatuation with them. It’s totally normal to be infatuated by food…at least I hope so!
Oh man, these are calling my name. I LOVE banana bread pancakes!! Gorgeous shots too!
☹️mine just fall apart in the pan. The batter. just doesn’t seem to be binding. Can’t flip them without them falling to pieces. I didn’t have baking powder. I used coconut flour instead of rice flour. And almond milk instead of coconut milk. I had to add water to make it pourable batter, it was just too thick.☹️
Hi Anna,
Unfortunately with all the changes you made to the recipe, I can see why the pancakes were falling apart. Baking powder is pretty essential in gluten-free recipes, and coconut flour operates completely differently than rice flour, as it absorbs about 4 times more liquid – you would have needed to add much more liquid, and full-fat coconut milk truly is the best option since it contains fat, which helps to bind the pancakes together. Let me know if you try the recipe again as it’s written in the post. 🙂