4.0 from 3 votes
Almond Flour Banana Pancakes
Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.
Prep Time
5 mins
Cook Time
5 mins
Total Time
11 mins
Servings: 4
Calories: 364 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 3 eggs
- 2 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1/2 cup PLAIN yogurt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups almond flour meal
Instructions
- Whisk the first 5 ingredients in a bowl.
- Whisk the remaining dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
- Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
- Serve with maple syrup additional toppings of choice!
Cup of Yum
Notes
- Cook low and slow: Almond flour can burn easily and get too dark, so it's best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It's also helpful to make smaller sized pancakes to prevent them from getting too dark.
- Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
- Don't over mix the batter: Like with all pancake batter, don't over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
- To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
- Flour Mixture: If you'd like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
26g
(9%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
127mg
(42%)
Sodium
397mg
(17%)
Potassium
206mg
(6%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
227IU
(5%)
Vitamin C
3mg
(3%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 397mg | 17% |
| Potassium | 206mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.