Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb)

Moist and Fluffy Almond flour and banana pancakes are super easy to make with just 4 Ingredients. They’re great for gluten free and low carb diets and come together in minutes! Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb ) Sunday mornings call for pancakes and if you’re on a low-carb, paleo or gluten-free diet, then I’ve got you covered. These almond flour banana pancakes are a dream come true. They’re soft, moist and fluffy. They come together in just a few minutes and melt in your mouth. My husband and daughters prefer them over “regular” pancakes and they’re all I make now!

I like to add chocolate chips for the kiddos but berries or any other add-ins are delicious too. If you’re bodybuilding or want to go the extra step, I suggest adding a tablespoon of almond flour to the batter. The almond flour makes them super moist and adds protein and flavor!
Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb )

To Make gluten-free Almond Flour Pancakes, you will need:

2 extra ripe banana

2 eggs

1/2 cup almond flour

1/2 tsp baking powder
optional add-ins: 1/2 teaspoon vanilla extra, chocolate chips or berries.
Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb )

To Make the Batter and Cook:

Mash the banana in a medium bowl, add the eggs and vanilla. Stir in the almond flour and mix until the battery is fully combined. At this point, feel free to add some chocolate chips or your favorite add-ins(no more than 1/4 cup). Cook pancakes on a greased pan or skillet, making sure to keep the size of the pancakes small so they don’t fall apart when flipping.

Serve with butter, honey, or maple syrup and enjoy! 🙂

Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb )

Gluten-Free Almond Flour Banana Pancakes

Moist and Fluffy Almond flour and banana pancakes are super easy to make in under 15 minutes. They're great for gluten-free and low carb diets and come together in minutes! 
3.67 from 21 votes
Print Rate
Course: Breakfast
Servings: 6 pancakes
Calories: 138kcal

Ingredients

  • 2 ripe banana
  • 2 medium eggs
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract optional
  • 2 Tbsp chocolate chips optional
  • butter or oil for greasing pan
  • pinch of salt

Instructions

  • Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice. 
  • Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.

Notes

The recipe makes about 6-7 small (4 inch) pancakes and serves about 2-3 people. Double or triple the recipe as needed. 

Nutrition

Serving: 1pancakes | Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 28mg | Potassium: 197mg | Fiber: 2g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Moist Almond Flour Banana Pancakes (Gluten Free, Low-carb )

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