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! 

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 butter to the batter. The almond butter makes them super moist and adds protein and flavor!

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 extract, chocolate chips, or berries.

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.

The result is soft and fluffy pancakes that are out of this world! They will keep you full for 3-4 hours and make a perfectly healthy breakfast!

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

How to Store, Freeze, and Re-heat

To Refrigerate: The pancakes will last up to 2 days in the fridge covered in an airtight container.

To Freeze: Line a baking sheet with parchment paper and place pancakes on the baking sheet in a single layer. Freeze for 2 hours or until solid then remove from the freezer and transfer into freezer-safe zip-seal bags (can stack).

To Reheat: simply microwave for 60 seconds or until warmed through.

4.19 from 60 votes

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! 
Prep5 minutes
Cook10 minutes
Servings 6 pancakes

Ingredients 

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: almond flour, banana, gluten free, pancakes
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60 Comments

  1. Not really a pancake lover but this was very good although it burns very easily. I also sprinkled coconut flakes on the finished product and this enhanced the taste.

  2. These are delicious!! This has become a staple in my home. I made some extra last weekend and they were perfect for quick breakfast during the week for my daughter. The only thing I dis not add was the baking powder. Thanks!!

  3. Wow! These are delicious! I was able to get 4 approx
    5-inch pancakes and 1 3-inch pancake out of this batch. I laughed though at the recipe saying serves 2-3 people because my husband ate the 4 pancakes and I got the small 3-inch snack sized one LOL. I had large eggs so to compensate I did add about 1/4c more almond flour to get the right consistency. I added pumpkin pie spice and cinnamon to my batter as well as vanilla; and because this reminded me of banana bread batter, I put chopped walnuts on each pancake before flipping it. I did have to keep playing with the heat setting to keep them from browning too fast before they were ready to flip. When I make them again, and I definitely will, I will make them smaller because the 5-inch larger ones were a bit challenging to flip. We both agreed these are better than traditional pancakes! Yum!

    1. It’s been a couple weeks and I made these again. I added a 3rd egg and 3/4c plus 1tbsp almond flour as well as doubled the baking powder to 1tsp. They were so much easier to cook with these additional ingredients! They flipped a lot easier and I was able to make them bigger, approx 6 inch pancakes. I love that this recipe can be played with to get the results you want!

  4. Easy way to use ripe bananas. Got 8 pancakes out of the batter. Added cinnamon chips. Cooked as regular pancakes – bubbles in center and dry around the edges. Used 2.5″ metal flipper and had no problem flipping. Everyone loved them.

  5. Not a fan, they were over-moist with 1/2 cup almond flour. Banana flavor was very present. In a pinch this would be OKAY

  6. Best gluten free banana pancake recipe I have found! I did substitute 1 tbl flaxseed meal plus 2 tablespoons water for an egg as I am watching my cholesterol. Very delicious and fluffy texture.

  7. Made these for breakfast today and they were delicious! Happy to have a dairy and sugar free option for my 1 year old that actually tastes good. Thank you for the recipe!!

  8. Loved them. Didn’t feel guilty for eating them!

  9. I loved these! My first pancake turned out great and so did the rest! I read the comments before making them. I made sure to make the pancakes small enough to flip. (Slightly bigger than the spatula.) I cooked them medium/low so they didn’t burn like some comments suggested and they turned out amazing!

  10. This recipe will now be my go to for pancakes. Only had one banana so had to add extra liquid. Even hubby enjoyed who typically can spot any change from regular pancake recipe. Awesome! Thanks a bunch for the recipe

  11. I would agree that these are a bit hard to make. The key is to make them very small and keep your griddle well buttered. I added more almond flour because my bananas were large and the mix was too watery. I also added blueberries. The pancakes are good

  12. Thanks for the recipe. Fluffy and tasty, it taste a bit like my hometown street food :). Don’t flip it too soon, reduce heat while adding the batter to the pan then turn it back to medium heat. No burn, no mess. I added 1 Tbsp of flaxseed to add more nutrients to it. My little one likes it, she doesn’t normally like pancake .

      1. Wow! These are delicious! I was able to get 4 approx 5 inch pancakes and 1 3-inch pancake out of this batch. I laughed though at the recipe saying serves 2-3 people because my husband are the 4 pancakes and I got the small 3-inch snack sized one LOL. I added pumpkin pie spice and cinnamon to my batter and because this reminded me of banana bread batter, I put chopped walnuts on each pancake before flipping it. I did have to keep playing with the heat setting to keep them from Browning too fast before they were ready to flip. When I make them again, and I will, I will make them smaller because the 5-inch larger ones were a bit challenging to flip. We both agreed these are better than traditional pancakes! Yum!

  13. I only had half a banana so I did 3tbsp of almond flour, 1 egg, 1/8 tsp of baking powder, and 1/8 tsp vanilla extract. I added cinnamon and cacao nibs. I made one large pancake. It was delicious! I loved the nutty flavor of the almond flour with the banana. It almost tasted like banana bread. I realize this is not exactly keto, but it was a nice treat.

  14. I tried making very small pancakes and used a hot buttered griddle but they were really difficult to manage. I liked the concept of these pancakes and they had a really good flavor, but i probably won’t make them again. I did eat the first few messy ones and they did firm up as they cooled but I will continue looking for a better flour free pancake. Consistency was not enough like a regular pancake to attempt to give my kids so I salvaged the rest of the batter by adding some Krusteaz pancake mix and water.