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


  • 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


  • 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.


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


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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    they are not fluffy. they are dense. crumbly. tasteless. i made it then ended up eating cheerios instead.


    I added a bit of vanilla and chocolate chips. I made sure to spread out the batter, made them smallish and was very careful when turning them. They were awesome! Even the little bits that fell off were yummy. Worth the effort.


    These rates for buta pain to make as you do have to cook at a medium low TEMP, wait a long time to flip, fully ‘BUBBLED’ and almost cooked through before flipping. They are darker then normal pancakes and once figured out. went well but I’m annoyed having made them coupled with they are gluten free so i could eat them, evening out the annoyance 😉


    Yum. I’ve been missing pancakes since starting keto a few months ago, and these were delicious. I was super careful flipping them and covered the pan with a lid while cooking them, so I had no problem. It took about twice as long to cook as normal pancakes. I think if you have issues with them falling apart the batter should be left to sit for about fifteen MINUTEs. That’s what I did, and they turned out mighty fine!


    Pancakes fall apart when flippIng and This does not taSte good.


    I use my ready-set-go appliance. I have the two omelette pan and use it to cook my pancakes. Spray with coconut oil on both sides. Cook for about 5 minutes. They cook on both sides, so no flipping. They come out great. They taste great with my calorie-free blueberry syrup.

    Ann Kaye Speros Morley

    Can waffaLs be made with the pancake re?

    Hollie Wallace

    My pancakes fell apart. They are also gritty. What can I do to fix this?

    Sarah Cook

    Ive made so many versions of these pancakes from various recioes – these are my favo! Thank you!


    Ive made this twice already this week! They are so Good. None of mine fell apart— i cooKed them in a pan with coconut oil. Added a little cinnamon and Coconut flakes to the batter. Thanks!


    This recipe did not work for me. The pancakes fell apart very easily. I cOoked them for almost 10 minutes and they were very mushy on The Inside. I added blueberries to a couple of them but was not impressed with the tAste.


    this recipe did not work for more. They were flat, lifeless pamcakes. Not sure why they turned out so poorly. I’ll stick to my oatmeal or whole wheat flour pancakes.

    Iris Jones



    I enjoyed these, however mine kept breaking while cooking. What am I doing wrong? They were so hard to flip!


      Unfortunately, almond flour pancakes are always hard to flip so I suggest making them super small.


      use 1 1/2 c. of almond flour instead of just 1 & they’ll hold together.


    Instead of chocolate chips I added blueberries and grated lemon peel. Instead of milk I added 1 tbsp fresh lemon juice and the rest water to make 1/4 cup of liquid. I took the other reviewer’s advice and added salt… and they came out great! So thank you for this recipe that I was able to tweak to my taste. my pancakes turned out delicious!!


    I enjoyed the flavor of these pancakes with the chocolate chips. I like this recipe because having one banana added just the right amount of flavor (another recipe used 2 bananas and it was too much for me). halfway through cooking the pancakes, I tasted one and the flavor was flat – so i added a pinch of salt to the remainder of the batter. my last pancakes tasted so much better. So, the only change I’d make is to add a pinch of salt to the recipe (which is in regular pancake recipes) to bring out the flavor.

    lino sampang

    Thank you for the information you shared, its amazing idea