Almond Flour Banana Pancakes

These super fluffy almond flour banana pancakes taste like banana bread and have over 18 grams of protein per serving. The perfect healthy, naturally sweetened, and gluten-free breakfast. No oil or butter is needed!

5 from 3 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

1 ⅔ cups superfine blanched almond flour
1 ½ tsp baking powder
¾ tsp ground cinnamon
¼ tsp salt
4 large eggs
1 cup mashed bananas, (about 2 medium-sized brown & spotty bananas)
1 ½ tbsp pure maple syrup
2 tsp real vanilla extract

Instructions

In a large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Make sure there are no clumps of almond flour!
In another bowl, whisk the eggs, then mix in the mashed bananas, maple syrup, and vanilla.
Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed. If your batter is very thick, add 1 tbsp of milk (oat, almond, or cow’s) until it looks like the picture below.
Heat a large pan or pancake griddle to medium (or medium-low) heat and grease it with butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Almond flour is delicate, so don't make the pancakes too big or they will break when you flip them. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
Cook for about 2 minutes until the edges are browned, and the bottoms are golden. Almond flour pancakes brown easily so turn the temperature down to medium-low if they are browning too fast.
Gently flip and cook the other side for about 1 - 2 minutes.
Wipe the pan between each batch and repeat with the remaining batter. I turn the heat down to medium-low after the first batch because an over-hot pan will burn the pancakes. Almond flour pancakes get darker faster than regular flour pancakes.
Serve with your favorite maple syrup and top with banana slices or fresh berries/fruit. Enjoy!

Notes

Use superfine, blanched almond flour. This is super important! Make sure to make these pancakes with superfine almond flour so they have the right texture. Whatever you do, don’t use almond meal! It will make the pancakes gritty and mealy and fall apart.

Whisk the almond flour between adding the wet ingredients. It seems silly, but this is so important! Almond flour has the natural tendency to have clumps, so make sure to whisk them all out so your pancakes are smooth. No one wants a random flour clump in their pancakes.

Cook almond flour pancakes on medium-LOW. This is my #1 tip for almond flour pancakes. These pancakes brown easily because almond flour is delicate. -make sure to turn the temperature down to medium-low if they are browning too fast.

Make smaller pancakes. Almond flour is delicate, so don’t make the pancakes too big, or you will have a very hard time flipping them – they will likely break in half.

Maple Syrup: You can substitute pure maple syrup with honey, date syrup, or agave syrup.

Storing: If you have leftovers, store the almond flour pancakes in an airtight container in the fridge for up to 4 days.

Freezing: Yes, you can freeze leftover pancakes. Let them cool to room temperature, then wrap them in plastic wrap and place them into a freezer-safe bag. You can freeze pancakes for up to 3 months. When you are ready to enjoy them, place frozen pancakes on a microwave-safe plate and microwave for 30 – 60 seconds until warm. You can also reheat in the oven at 300°F for 5 – 10 minutes until warm.

Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm or in the toaster oven at 275°F for 5 – 10 minutes.

Nutrition

Course Breakfast

Cuisine American, Healthy

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