These almond flour banana pancakes are thick, fluffy, and taste like banana bread, with about 17 grams of protein per serving and zero protein powder. One bowl, 15 minutes, naturally gluten-free, and they go straight from my freezer to the toaster on busy mornings.
Almond Flour Banana Pancakes At A Glance
- ✅ Recipe Name: Fluffy Almond Flour Banana Pancakes (17g Protein, No Powder)
- 🕒 Ready In: 15 minutes
- 👪 Serves: 4 (about 12 pancakes)
- 🍽 Calories: ~396 per serving (3 pancakes)
- 💪 Protein: ~17g per serving (3 pancakes)
- 🥣 Main Ingredients: Superfine almond flour, ripe bananas, eggs, maple syrup, cinnamon, vanilla
- 📖 Dietary Info: Gluten-free, grain-free, dairy-free, refined sugar-free, vegetarian, not nut-free
- ⭐ Why You'll Love It: Tastes like banana bread, thick and fluffy without wheat flour, uses up spotty bananas, and goes from freezer to toaster on busy mornings.
SUMMARIZE & SAVE THIS CONTENT ON
What Makes These Almond Flour Banana Pancakes Different
A lot of almond flour banana pancake recipes have you whipping egg whites in a separate bowl, pulling out the blender, or making tiny pancakes you spread with the back of a spoon. Others are so bare-bones they taste flat and eggy.
I wanted fluffy, normal-size pancakes with real flavor and no fuss. My first few batches were very grainy, until I switched to the same superfine blanched almond flour I use in my almond flour banana muffins and cooked them low and slow so the middles set before the outsides browned.
Now they taste like banana bread, thanks to very ripe bananas, cinnamon, and vanilla. Each serving has about 17 grams of protein with no protein powder, just like my protein almond flour waffles. I freeze them in stacks and toast them on busy training mornings.
Need a nut-free option? My banana foster pancakes are the swap. And if you love a protein-packed breakfast, try my banana protein muffins and high-protein French toast.
Jump to:
- Almond Flour Banana Pancakes At A Glance
- What Makes These Almond Flour Banana Pancakes Different
- Are These Pancakes Healthy?
- Ingredients You'll Need
- Which Almond Flour Works Best?
- How to Make Fluffy Almond Flour Banana Pancakes (Step-by-Step)
- Recipe Video
- Tips for the Fluffiest Almond Flour Pancakes
- Troubleshooting Guide
- Serving Suggestions
- How to Store, Freeze, and Make Ahead
- Almond Flour Banana Pancakes FAQs
- More Almond Flour Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
I tried this recipe for the first time today, and I LOVED it! The pancakes were so cakey and delicious. I definitely will make them again.
- Mary
Are These Pancakes Healthy?
Compared to a classic stack, yes. Here's what you get in one serving (3 pancakes):
- More protein: About 17g from eggs and almond flour, with no protein powder. A typical stack of regular buttermilk pancakes has closer to 6 to 8g.
- Gluten-free and grain-free: Almond flour replaces wheat flour completely.
- No refined sugar: Ripe bananas do most of the sweetening, with just 1½ tablespoons of maple syrup in the whole batch.
- More fiber and healthy fats: About 6g of fiber, plus vitamin E and magnesium from the almonds, so they keep you full longer than white-flour pancakes.
Ingredients You'll Need
You only need 8 pantry ingredients for these almond flour banana pancakes: superfine almond flour, baking powder, cinnamon, salt, eggs, ripe bananas, maple syrup, and vanilla.
- Superfine blanched almond flour: This makes the biggest difference. Almond meal is what made my first batches grainy and dense, so stick with superfine, the same flour I use in my healthy baked banana bread donuts. Coconut and oat flour absorb liquid differently, so they won't work as a swap.
- Baking powder: This is what makes the pancakes rise and turn out fluffy. Use baking powder, not baking soda.
- Cinnamon: It's where that classic banana bread flavor comes from, so don't skip it.
- Salt: A small pinch balances the sweetness and brings out the banana flavor.
- Eggs: You'll need four large eggs. Almond flour has no gluten, so the eggs hold the batter together and give the pancakes their structure and most of their protein.
- Very ripe bananas: Look for bananas with lots of brown spots. The riper they are, the sweeter and more moist your pancakes will be.
- Maple syrup: A touch rounds out the bananas' sweetness. Honey works too.
- Vanilla extract: A splash adds a warm, cozy flavor that pairs perfectly with the cinnamon.
Scroll to recipe card for quantities!
Which Almond Flour Works Best?
Superfine blanched almond flour works best for fluffy pancakes. It's pale and powdery, almost like regular flour. I use Bob's Red Mill Super-Fine Almond Flour, and it gives me the same results every time.
Skip almond meal. It's ground with the skins on, so it has brown flecks and a sandy texture, and it's what made my first batches grainy. For the best results, spoon and level the flour instead of scooping, or weigh it: 1⅔ cups is about 185 grams.
How to Make Fluffy Almond Flour Banana Pancakes (Step-by-Step)
These pancakes come together in about 15 minutes with two bowls and a nonstick pan. The key is cooking them on medium-low heat, because almond flour browns much faster than regular flour.
- Step 1: Mix the dry ingredients. Whisk the almond flour, baking powder, cinnamon, and salt in a large bowl. Break up any clumps so the batter comes out smooth.
- Step 2: Whisk the wet ingredients. In a second bowl, whisk the eggs, then stir in the mashed bananas, maple syrup, and vanilla until smooth.
- Step 3: Combine. Add the dry ingredients to the bowl of wet ingredients.
- Step 4: Stir into a thick batter. Stir gently until no dry streaks remain. The batter should be thick but scoopable. If it's too stiff, add a splash of milk.
- Step 5: Cook the first side. Scoop ¼ cup of batter per pancake into a greased pan over medium-low. Cook about 2 minutes, until the bottom is golden. They won't bubble, so peek underneath before flipping.
- Step 6: Flip and finish. Flip carefully and cook 1 to 2 more minutes. Wipe the pan and re-grease between batches so the next round doesn't burn.
Recipe Video
Tips for the Fluffiest Almond Flour Pancakes
- Cover the pan: This is my favorite trick. Popping a lid on traps the steam, so the pancakes puff up taller and cook all the way through before the outsides get too dark.
- Turn the heat down after the first batch: My second round always browned way faster than the first, because the pan keeps heating up. Now I lower it a notch after the first batch, and every pancake comes out evenly golden.
- Don't thin the batter too much: It's supposed to be thick. If it's too stiff to scoop, add milk 1 tablespoon at a time. A runny batter gives you flat, thin pancakes.
Troubleshooting Guide
Almond flour behaves differently than regular flour, so if your first batch doesn't come out right, here's what's usually going on and how to fix it.
- Falling apart when you flip: Either the pancakes are too big, or they haven't cooked long enough. Keep them to ¼ cup and wait until the bottom is golden before flipping.
- Burnt outside, raw inside: The heat is too high. Turn it down to medium-low and cover the pan so the centers cook through.
- Dry or crumbly: That usually means too much almond flour. Spoon and level it (or weigh it), and if the batter looks stiff, stir in a tablespoon of milk.
- Dense or flat: Check that your baking powder is fresh and that you're using superfine almond flour, not almond meal.
Serving Suggestions
These are great with just a drizzle of maple syrup, but here's how I like to dress them up:
- Classic: Stack them with sliced banana and pure maple syrup.
- Fruit: Top with fresh berries or warm air fryer apples for a cozy fall breakfast.
- On the go: Spread one with peanut or almond butter, fold it in half, and eat it like a pancake taco.
- Brunch spread: Serve with turkey bacon, scrambled eggs with cottage cheese, or air fryer frozen sausage patties for a balanced, high-protein meal.
How to Store, Freeze, and Make Ahead
These are my favorite pancakes to make ahead, because they reheat almost like fresh.
- Make ahead: Cook a full batch (or double it) on the weekend, let the pancakes cool completely, then refrigerate or freeze them for the week.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Layer the pancakes with parchment paper so they don't stick, then freeze in a zip-top bag for up to 3 months. I freeze them in stacks of three, so each stack is one serving.
- Reheat: Pop them straight into the toaster from frozen (my go-to), microwave for 30 to 60 seconds, or warm in a 300°F oven for 5 to 10 minutes.
Almond Flour Banana Pancakes FAQs
Yes. Thaw them completely and drain off the liquid before mashing, or the batter will be too wet.
They're either too thick or the heat is too high, so the outside browns before the center cooks. Spread the batter slightly with your spoon, keep the heat at medium-low, and cover the pan.
No. They're lower in carbs than regular pancakes, but the bananas and maple syrup put them at about 25g of carbs per serving, which is too much for keto.
I don't recommend it. Almond flour has no gluten, so the eggs are what hold these pancakes together. Without them, the pancakes fall apart in the pan.
No. Oat flour absorbs liquid differently and doesn't have almond flour's natural fat, so the pancakes come out gummy and dense instead of fluffy. If you want an oat version, try my oat flour banana pancakes or oat milk pancakes. Both are nut-free, too.
Yes. The batter has no milk or butter. Just cook them in oil instead of butter, and use almond or oat milk if you need to thin the batter.
More Almond Flour Recipes You'll Love
If you loved these almond flour banana pancakes, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Almond Flour Banana Pancakes
Video
Ingredients
- 1⅔ cups superfine blanched almond flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 large eggs
- 1 cup mashed bananas, (about 2 medium-sized brown & spotty bananas)
- 1 ½ tablespoons pure maple syrup
- 2 teaspoons real vanilla extract
Instructions
- Mix the dry ingredients: In a large bowl, whisk the almond flour, baking powder, cinnamon, and salt, breaking up any clumps.
- Whisk the wet ingredients: In a second bowl, whisk the eggs, then stir in the mashed bananas, maple syrup, and vanilla until smooth.
- Make the batter: Add the dry ingredients to the wet ingredients and stir gently until no dry streaks remain. The batter should be thick but scoopable. If it's too stiff, add milk 1 tablespoon at a time.
- Heat the pan: Heat a nonstick pan or griddle over medium-low and grease lightly with butter or oil.
- Cook the first side: Scoop about ¼ cup of batter per pancake. Cook about 2 minutes, until the bottom is golden. They won't bubble like regular pancakes, so peek underneath before flipping. Cover the pan for extra-thick pancakes.
- Flip and finish: Flip carefully and cook 1 to 2 more minutes.
- Repeat: Wipe the pan and re-grease between batches. Lower the heat slightly if they start browning too fast.
- Serve: Serve warm with maple syrup, sliced banana, or berries.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Mary says
tried this recipe for the first time today and i LOVED it!! The pancakes were so cakey and delicious. I definitely will make them again.
Tati Chermayeff says
Hi Mary - thank you so much for this kind review. I love these pancakes too!