These almond flour banana pancakes are soft, fluffy, and taste just like banana bread. They’re made with simple ingredients, naturally sweetened, and packed with over 18 grams of protein per serving. The perfect healthy, gluten-free breakfast!
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
These almond flour banana pancakes are a go-to breakfast any time of year, but they’re especially cozy during fall and winter when you’re craving something warm and comforting. They taste just like banana bread, but they’re light, fluffy, and packed with protein—perfect for a healthy start to your day.
This recipe was inspired by my popular almond flour banana muffins. I love the texture almond flour gives to baked goods—it’s soft, cakey, and super moist—so naturally, I had to turn that into pancakes. If you’re putting together a full breakfast or brunch, try them with air fryer sausages or this gluten-free quiche.
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Why You'll Love This Recipe
- Quick and easy: Ready in just 10 minutes for a no-fuss, flavorful breakfast.
- Healthy: These almond flour banana pancakes are made with wholesome, simple ingredients and are naturally gluten-free and dairy-free.
- High protein: Each serving of pancakes has over 18 grams of protein to keep you full and satisfied.
- So soft and fluffy: These pancakes are cakey and airy, and they taste just like banana bread!
The Ingredients
- Almond flour: I highly recommend superfine almond flour for soft, fluffy pancakes. Almond meal will still work, but it makes the pancakes denser and heavier instead of light and fluffy. Don’t swap it for coconut or oat flour.
- Baking powder: This helps the pancakes rise and get fluffy—don’t use baking soda.
- Cinnamon: Adds warm, cozy banana bread flavor.
- Eggs: You’ll need four eggs to help hold the batter together and make the pancakes rise.
- Bananas: Use very ripe bananas with brown spots for the best sweetness and flavor.
- Maple syrup: A little adds natural sweetness. Honey works well too.
- Vanilla extract: Just a splash for extra flavor.
See recipe card for quantities.
How to Make Almond Flour Banana Pancakes
- Step 1: Mix the almond flour, baking powder, cinnamon, and salt in a big bowl. Make sure the almond flour isn’t clumpy.
- Step 2: In another bowl, whisk the eggs, then stir in mashed bananas, maple syrup, and vanilla until smooth.
- Step 3: Pour the wet ingredients into the dry ones.
- Step 4: Stir gently until the mixture is well combined. If the batter feels too thick, add a splash of milk to loosen it up.
- Step 5: Heat a pan or griddle over medium heat and grease lightly with butter. Then, pour about ¼ cup of batter for each pancake and add mix-ins like blueberries or chocolate chips, if desired.
- Step 6: Cook for 2 minutes, until the edges appear crisp and the bottom is golden. Flip carefully and cook for an additional 1–2 minutes.
Hint: Almond flour pancakes brown quickly, so keep the heat medium-low after the first batch and wipe the pan between batches.
Expert Tips
- Cook on medium-low heat: Almond flour pancakes brown fast, so keep the heat medium-low to avoid burning. Lower the heat if needed.
- Use superfine blanched almond flour: This gives the best soft, fluffy texture. Almond meal is too gritty and can make the pancakes fall apart.
- Wipe the pan between batches: Clean the pan with a paper towel before each batch to prevent burnt bits, and add fresh butter or oil for optimal results.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick pan or griddle
- Spatula
Substations & Variations
- Make them gluten-free: These pancakes are naturally gluten-free since we use almond flour instead of regular flour.
- Make them dairy-free: They’re already dairy-free—no butter or milk needed!
- Make them nut-free: Almond flour is made from almonds, so these aren’t safe for nut allergies. Try my oat flour pancakes instead!
- Add chocolate chips: Stir in a handful of mini chocolate chips for a fun twist.
- Mix in berries: Add fresh blueberries, raspberries, or chopped strawberries to the batter.
- Top them off: Serve with peanut butter, almond butter, yogurt, or a drizzle of maple syrup.
- Make them pumpkin spiced: Mix in a pinch of nutmeg or pumpkin pie spice for extra warmth.
- Maple syrup substitute: You can use honey or agave syrup as a substitute.
Storage
Storing: Store leftover pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Let the pancakes cool completely before freezing. Wrap each pancake in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
Reheating: To reheat, microwave the pancakes on a plate for 30 to 90 seconds, or until warm. Or heat them in a toaster oven at 275°F (135°C) for 5 to 10 minutes.
Frequently Asked Questions
Yes! Almond flour is naturally gluten-free, making these pancakes safe for those who avoid gluten.
Yes! You can make the pancakes ahead of time and store them in the fridge for up to 3 days or freeze them for up to 1 month. Reheat in a toaster or on the stovetop.
Almond flour is key to this recipe, so it’s best not to substitute it. If you're looking for a different flour-based pancake, check out other recipes oat flour banana pancakes or buttermilk pancakes.
Almond flour doesn’t have gluten, so the pancakes need more eggs to hold together. Make sure you use the full amount and don’t skip the eggs.
Yes! They’re naturally gluten-free, high in protein and healthy fats, and made with simple ingredients like bananas and eggs.
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📖 Recipe
Fluffy Almond Flour Banana Pancakes
Ingredients
- 1 ⅔ cups superfine blanched almond flour
- 1 ½ teaspoon 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 tablespoon pure maple syrup
- 2 teaspoon real vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Break up any clumps so the batter is smooth later.
- Whisk the wet ingredients: In another bowl, whisk the eggs. Add the mashed bananas, maple syrup, and vanilla, and mix until fully combined.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently whisk until a thick batter forms. If it’s too thick, stir in 1 tablespoon of milk (oat, almond, or regular) to loosen it.
- Heat the pan: Place a nonstick pan or pancake griddle over medium or medium-low heat. Grease with butter or oil so the pancakes don’t stick.
- Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the pan. Don’t make them too big—almond flour is delicate and larger pancakes can break when flipping. Add mix-ins like blueberries or chocolate chips on top if you want.
- Flip and finish: Cook for about 2 minutes, until edges look set and bottoms are golden. If they’re browning too fast, lower the heat. Carefully flip and cook for 1–2 more minutes.
- Repeat in batches: Wipe the pan between batches and re-grease each time. Almond flour browns quickly, so reduce the heat to medium-low if needed after the first batch.
- Serve and enjoy: Stack them up and serve warm with maple syrup, banana slices, or fresh berries.
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!