Almond Flour Banana Pancakes Recipe

high-protein, gluten-free almond flour banana pancakes

Almond Flour Banana Pancakes Recipe

The best almond flour banana pancakes recipe — extra fluffy, high in protein (18g per serving), and naturally gluten-free. Ready in 15 minutes with simple ingredients, they taste like banana bread and make the perfect healthy breakfast for busy mornings.

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 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.

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.

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.

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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