From countless experiments in my kitchen, I’ve mastered the art of working with almond flour to create truly exceptional baked goods. This expertise shines through in these almond flour banana pancakes, which leverage the finest blanched almond flour and a hint of creamy peanut butter (or your preferred nut butter) to elevate both taste and texture. The delightful outcome? Pancakes that are wonderfully light, supremely fluffy, and hold their shape beautifully on your plate. This recipe is designed for efficiency, coming together in just 15 minutes, with the flexibility to prepare the batter either quickly in a blender or by hand for a more traditional approach.

A stack of golden almond flour banana pancakes, artfully cut, with warm maple syrup cascading down the sides, presented on a white plate ready for a delightful breakfast.

Irresistibly Fluffy & Flavorful: The Ultimate Almond Flour Banana Pancakes

If you’re part of my culinary community, you’ll know my deep affection for gluten-free recipes made with almond flour. It’s not just for its rich, subtly nutty flavor; almond flour offers a wholesome and delicious alternative for creating grain-free and gluten-free dishes without the fuss often associated with temperamental flour blends. Many of my almond flour creations, such as this highly popular almond flour zucchini bread and the effortlessly simple press-in almond flour pie crust, taste remarkably similar to their traditional counterparts, making the almond flour virtually undetectable. This exact standard of excellence was my goal for these almond flour banana pancakes.

For those seeking a breakfast option that is not only gluten-free and grain-free but also dairy-free, this recipe is an absolute winner. As an added delightful bonus, the pancakes achieve a wonderfully light, fluffy, and tender texture that beautifully mimics classic homestyle pancakes. While countless variations of almond flour pancakes exist, I truly believe this particular recipe yields the absolute best-tasting results, boasting an airy texture thanks to a couple of straightforward yet impactful techniques.

My first secret involves the inclusion of almond butter, or peanut butter, for that matter. This addition introduces extra fat, which works wonders in coating the almond flour particles, significantly downplaying any potential grainy texture. Beyond texture, the nut butter infuses the pancakes with essential moisture and a delightful, creamy richness that truly elevates the flavor profile. I extensively experimented with both replacing and completely omitting the mashed banana, but ultimately, I couldn’t resist the incredible flavor and additional moisture it contributes. During our family’s rigorous recipe testing, the version featuring banana consistently emerged as the favorite, delivering the most authentic and traditional pancake taste. I’m eager for you to try them and discover why I simply can’t stop raving about this recipe!

These were so easy and delicious. Love the combo of banana/almond butter/cinnamon, especially with chocolate chips. They were a big hit with my family!

—Christine

Essential Ingredients for Perfect Pancakes

Creating the perfect almond flour banana pancakes starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why it matters:

Blanched Almond Flour: This is the star of our recipe. It is much more finely ground than almond meal, as the skins have been removed before grinding. This finer texture is crucial for achieving the light, tender, and fluffy pancakes we’re aiming for, without any gritty mouthfeel. It’s the secret behind many of my favorite almond flour baking recipes, including my delectable almond flour banana muffins!
Eggs: Eggs serve multiple purposes in this recipe, acting as a binder, adding moisture, and providing lift to create that desirable fluffy texture. For those following a vegan diet or needing an egg-free option, please refer to the adaptations section below for suitable modifications.
Ripe Banana: A ripe banana is paramount. It contributes natural sweetness and significant moisture, which helps keep the pancakes tender. If bananas aren’t to your liking or you simply don’t have one on hand, you can substitute it with 1/2 cup of unsweetened applesauce for similar moisture and a subtle fruit flavor.
Pure Maple Syrup: This is my preferred sweetener, offering a distinct, rich flavor that complements the banana beautifully. However, feel free to use alternatives such as honey, brown sugar, or a sugar-free sweetener if you’re managing sugar intake. For a less sweet pancake, you can also omit it entirely.
Milk (Dairy or Non-Dairy): Regular dairy milk works perfectly, but for a dairy-free option, unsweetened almond milk or coconut milk (the kind in a carton, not canned) are excellent choices. They add the necessary liquid to create a pourable batter.
Creamy Almond Butter (or Peanut Butter): This ingredient is a game-changer for texture. The added fat from the nut butter coats the almond flour, preventing it from tasting dry or grainy. It also contributes to the pancakes’ rich flavor and moist consistency. Ensure you use creamy, natural nut butter for the best results.
Baking Powder: Our primary leavening agent! Baking powder reacts with the wet ingredients to create air bubbles, which are essential for achieving truly fluffy pancakes.
Ground Cinnamon & Pinch of Salt: These aren’t just for flavor; they enhance the overall taste profile. Cinnamon adds a warm, comforting note that pairs wonderfully with banana, while a pinch of salt balances the sweetness and brings out the other flavors.

Watch The Recipe Tutorial

Let’s Make These Together!

Making these almond flour banana pancakes is incredibly straightforward, especially with the blender method. It’s truly one of the easiest breakfast recipes you’ll ever master! Simply gather all your ingredients, toss them into a blender, and let it work its magic. Within moments, you’ll have a smooth, ready-to-cook batter. If you don’t own a blender, don’t fret! A food processor or even a hand mixer will yield similar excellent results. And for those who prefer to keep things simple with just a whisk and a bowl, I’ve got you covered with a detailed “by hand” method below.

Step 1: Combine All Ingredients

For the quickest method, place all your measured ingredients into a large bowl if using an immersion blender, or directly into a standard blender. Blend until the batter is perfectly smooth and all the banana chunks have been incorporated. If you’re mixing by hand, jump to the “Can I Make These Without a Blender?” section below for specific instructions.

All the ingredients for almond flour banana pancakes are placed in a glass bowl, with an immersion blender resting beside it, ready for blending into a smooth batter.

Step 2: Master the Griddle Heat – An Essential Cooking Tip!

Since almond flour is essentially ground nuts, it has a higher fat content and can brown, or even burn, much faster than traditional wheat flour. Therefore, it is crucial to heat your griddle or skillet over a low to medium-low heat. Patience is key here; don’t rush the process. A gentle heat ensures even cooking without scorching the outside before the inside is done.

If you ever find yourself struggling to flip almond flour pancakes without them breaking apart, here’s another easy and effective tip: pour a smaller amount of batter, about 2 tablespoons, onto your greased griddle or skillet. Then, use a silicone spoon or the back of your ladle to gently spread out the batter evenly into a thin circle. The smaller size makes these pancakes much easier to manage and flip with your spatula, and spreading them slightly ensures they cook through uniformly, preventing a raw center. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Several almond flour pancakes cooking on a hot griddle, showing the gentle browning and bubbling of the batter as they cook.

Can I Make These Without a Blender? Absolutely!

Yes, you certainly can! Achieving delicious almond flour banana pancakes without a blender is simple and yields equally fantastic results. Here’s how to do it by hand:

Prepare Wet Ingredients: In a medium-sized bowl, whisk together all the wet ingredients. This includes your mashed banana, eggs, pure maple syrup, milk (dairy or non-dairy), and vanilla extract. For smoother incorporation of the almond or peanut butter, I recommend warming it slightly in the microwave for about 10-15 seconds until it’s more fluid before adding it to the wet mixture. This prevents clumping and ensures a silky batter.
Combine Dry Ingredients: In a separate, larger bowl, whisk together all your dry ingredients. This will be the blanched almond flour, baking powder, ground cinnamon, and a pinch of salt. Whisk them well to ensure the leavening agent and spices are evenly distributed.
Mix Wet into Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined and smooth. Be careful not to overmix, as this can develop the gluten (even in almond flour, though to a lesser extent) and lead to tougher pancakes. A few small lumps are perfectly fine.
Cook as Directed: Proceed with cooking the pancakes on your griddle as described in Step 2 above, paying close attention to the low cooking temperature and smaller pancake size for optimal results.

A beautiful stack of almond flour pancakes served on a pristine white plate, adorned with freshly sliced vibrant red strawberries on top, creating an inviting and healthy breakfast.

Pro Tip: Let’s Make These Extra Fluffy!

If you’re truly dedicated to achieving the lightest, most ethereal grain-free pancakes, there’s a simple trick involving eggs that makes a world of difference. It takes a tiny bit of extra effort, but the payoff in texture is absolutely worth it:

Separate Egg Whites: Begin by carefully separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl.
Beat Egg Whites: Using an electric mixer (or a whisk and some elbow grease), beat the egg whites until they form stiff peaks. This means they will hold their shape when you lift the whisk. Be careful not to overbeat, as they can become dry.
Blend Remaining Ingredients: In your blender or mixing bowl, combine all the other pancake ingredients, including the egg yolks. Blend until smooth, ensuring no lumps of banana remain.
Gently Fold: Once your main batter is ready, very gently fold the beaten egg whites into the pancake batter. Use a spatula and a delicate motion to incorporate them without deflating the air you’ve just whipped in. The goal is to keep the batter as airy as possible.

This technique introduces a significant amount of air into the batter, resulting in pancakes that are incredibly airy, delicate, and melt-in-your-mouth fluffy. It’s a wonderful method for special brunches or when you simply want to elevate your pancake game!

A generous stream of golden maple syrup being poured over a high stack of perfectly cooked almond flour pancakes, creating a luxurious and enticing visual for breakfast.

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a stack of pancakes made with almond flour that are cut and syrup drizzling down

4.42 stars (17 ratings)

15 Minute Almond Flour Banana Pancakes

Melissa Erdelac

Yield:
4 servings

Prep Time:
5 mins

Cook Time:
10 mins

Total Time:
15 mins

As a seasoned gluten-free baker, I know from experience the ins and outs of baking well with almond flour. That’s why these almond flour banana pancakes uses blanched almond flour and a touch of peanut butter, or any preferred nut butter, to level up the taste and texture. The results? A light, fluffy pancake that holds its shape nicely. The recipe is ready within just 15 minutes and there’s an option for making the pancake batter by hand or in a blender!

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Ingredients

1 ¼ cup blanched almond flour
2 teaspoons baking powder
¼ teaspoon ground cinnamon
pinch salt
2 eggs
1 ripe banana
1 – 2 tablespoons pure maple syrup
2 tablespoons creamy almond butter or peanut butter
2 tablespoons milk, (alternatively use almond milk, soy milk, or water)
1 teaspoon vanilla extract

Equipment

Griddle
Batter Bowl
Immersion Blender

Instructions

Blender Method: Place all ingredients (blanched almond flour, baking powder, ground cinnamon, pinch of salt, eggs, banana, maple syrup, creamy almond butter or peanut butter, milk, and vanilla extract) in a large bowl. Use an immersion blender to blend everything together until the batter is completely smooth and no chunks of bananas remain, typically about 1 minute. Alternatively, if you don’t have an immersion blender, you can use a standard blender or food processor. For mixing by hand, please refer to the recipe notes section.
Cook Pancakes: Heat a griddle or non-stick skillet over low to medium-low heat. This lower temperature is crucial for almond flour pancakes to prevent burning. Lightly grease the griddle. Pour approximately 2 tablespoons of batter for each pancake. For easier flipping and more even cooking, gently spread the batter slightly with a silicone spoon into a thinner circle. Cook for 2-3 minutes on the first side, or until small bubbles begin to form on the surface and the bottom is set and golden enough to flip easily. Carefully flip and continue cooking for another 2 minutes, or until the pancakes are fully cooked through and golden on both sides. Remove cooked pancakes and transfer them to a wire rack to prevent them from becoming soggy, or keep them warm in a low oven until you’re ready to serve.
Serve: Repeat the cooking process with the remaining batter until all pancakes are beautifully cooked. Serve immediately with your favorite toppings such as fresh fruit, a generous drizzle of pure maple syrup, or a homemade blueberry syrup. This recipe typically yields about 11-12 delicious pancakes.

Notes

Mixing by Hand (No Blender Needed!)

In a small bowl, thoroughly whisk together the wet ingredients: mashed ripe banana, eggs, pure maple syrup, milk, vanilla extract, and creamy almond butter (or peanut butter). For a smoother consistency, warm the nut butter slightly in the microwave before adding. In a separate, larger bowl, combine the dry ingredients: blanched almond flour, baking powder, ground cinnamon, and salt. Pour the wet mixture into the dry ingredients and stir until just combined and a smooth batter forms. Avoid overmixing. Proceed to cook the pancakes on a griddle as directed in the main instructions.

Storing and Reheating Your Pancakes

These almond flour banana pancakes are excellent for meal prep and make for a quick grab-and-go breakfast. Ensure they have cooled completely to room temperature before storing.

Refrigerator: Wrap 2-3 cooled pancakes together in plastic wrap or aluminum foil, then transfer them to a large airtight container or ziplock bag. Store in the refrigerator for up to a week.

Freezer: For longer storage, flash-freeze individual pancakes on a baking sheet until solid (this prevents sticking). Then, stack them with parchment paper in between, wrap tightly in plastic wrap, and place in a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: Reheat gently in the microwave at 50% power until thawed or slightly warmed, then finish heating at full power until hot. Alternatively, you can toast them in a toaster oven for a slightly crisper exterior, or warm them on a lightly greased griddle over low heat until heated through. Serve with your desired toppings.

Calories: 119kcal
Carbohydrates: 8g
Protein: 5g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 14mg
Potassium: 153mg
Fiber: 2g
Sugar: 3g
Vitamin A: 55IU
Vitamin C: 1mg
Calcium: 78mg
Iron: 1mg

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