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.
Almond Flour Banana Pancakes
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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe 🙂 I’m diabetic and these are a perfect protein and carb boost after exercise.
I added 1 tsp cinnamon and 4 tbsp extra dark chocolate chips. They tasted even nicer the next day, after storing the batter in the fridge.
So good, I used half almond flour and half Kodiak mix, they were perfect, fluffy and tasty.
I’ve made these several times… more times than I can count! They’re so good! I add blueberries, walnuts, cinnamon, and almond butter. Sometimes even some chocolate protein powder. Never had any issues! Use a big spatula and make sure they’re ready to flip… obviously if you try to flip them too soon it’ll be a mess.
Yum, thanks for the feedback!
I have no idea how people are having a negative experience with these!!! The batter is SO easy to make and literally tastes better than normal pancakes! I was amazed. So so moist and flavourful. Yes they are hard to flip, but it’s well worth it.
I added a pinch of salt and a tablespoon of quinoa flour. Followed the rest of the recipe exactly. I put about 2 tablespoons of batter in the pan for each pancake and put a lid on to help them cook through. This one actually stays together a lot better than the other banana recipes I’ve tried. Thank you! I thought they were very tasty!
They don’t hold at all, and will burn without even being cooked. Very difficult to flip. The consistency is too liquidy, I tried adding some oatmeal to thicken it with little success.
Bisquick saved the day!!! This pancakes are too liquid and , honestly, it will ruin the breakfast. I already have a great almond pancake recipe and a great almond banana muffin recipe but wanted to try something with bananas. I genuinely tried. I cooked each side for at least 3.5 mins. The pancake fell apart. My kids refused to eat after one bite, although they usually love pancakes. I had to add bisquick so save all the wasted food and to save the breakfast. I don’t know how much I added , may be 2 -3 table spoons but it saved the day. Please adjust the consistency so people could enjoy it. I am sure there is a way to combine these awesome ingredients in a better proportion.
Perfect recipe. Worked wonderfully. I had to let the batter set for a few mins but other than that I followed the recipe. I added in vanilla extract and I doubled the recipe. I had to be more careful with the pancakes when flipping, but that’s with all banana pancakes.
Easiest GF pancake I’ve made so far! I used Tigernut flour because I didn’t have Almond. They set perfectly and flipped great. The consistency was heavy and tasted like Banana Bread! Will definitely make again!
I followed the instructions and it just didn’t work. They didn’t cook in the center and too brown on the outside. I had them at a lower temp also. Very difficult to flip. Didn’t stay together at all.
These are the most delicious, easiest, healthiest pancakes ever! I think the salt is essential for flavor, and make them small and be patient when cooking. And I use almond meal from Trader Joe’s, made from unblanched almonds, which adds a little texture. We skip the chocolate chips and eat with plain yogurt and maple syrup. Bonus: if you make extra they can be refrigerated for quick weekday breakfast or snacks. Thank you for this recipe!
Thanks for the review and for stopping by, Suzanne! 🙂
These were really good! I let the batter rest for about 20 mins. I thought they might not hold together well, but I waited patiently while they cooked on medium heat for a good 5 -6 mins before flipping. They stayed intact and were golden brown and beautiful. Not fluffy like “real” pancakes, but tasty and satisfying.
Is there a way you can make it for large eggs? I have had to add a bit of flour to this recipe for the batter to hold together and not break on me. Or can I add more almond flour?
I used large eggs and just added more almond flour in small increments until it seemed like the right batter consistency. I think it came out to a 1/4c more almond flour.
I love this recipe! I’ve made them a bunch of times. The vanilla and 1 T of chocolate chips is great when I want dessert. Usually I put peanut butter on top with no add-ins instead of syrup and it’s amazing.
Really enjoyed these. As others have said, I let them cook a little longer and they were easier to flip and nicely browned. They aren’t really the texture of pancakes but really good. I used 3/4 cup almond flour.
Layla, I think you meant for more protein add almond BUTTER
Yes, you’re right Margie! I’ve updated the post to reflect that. Thanks! 🙂
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.
Thanks for the feedback, Amy! 🙂
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.
Can waffaLs be made with the pancake re?
My pancakes fell apart. They are also gritty. What can I do to fix this?
maybe try using finer almond flour and resting the batter for 10 m? Some almond flours are coarser…
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.
The banANA MAKES THEM not KETO FRIENDLY 🙁
I mean to be fair she didn’t advertise them as keto pancakes.
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.
Thank you for the information you shared, its amazing idea