Almond Flour Banana Pancakes
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.
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
Use superfine blanched almond flour. I use Bob’s Red Mill. Almond meal makes these grainy and crumbly.
Cook on medium-low. Almond flour browns much faster than regular flour.
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Cool completely, layer with parchment, and freeze in a zip-top bag for up to 3 months.
Reheat: Toast straight from frozen, microwave for 30 to 60 seconds, or warm in a 300°F oven for 5 to 10 minutes.
Nutrition
Calories: 396kcal | Carbohydrates: 25g | Protein: 17g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 186mg | Sodium: 377mg | Potassium: 225mg | Fiber: 6g | Sugar: 11g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 3mg
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