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Almond Flour Banana Pancakes
5 from 21 votes

Almond Flour Banana Pancakes

These almond flour banana pancakes blend overripe mashed bananas with almond flour, eggs, and baking powder to create a fluffy, naturally sweet breakfast option. The almond flour lends a nutty flavor and tender crumb, while gently cooking with a lid on helps set the batter evenly. Optional cinnamon and sweetener can enhance warmth and sweetness. The pancakes produce a golden exterior with a soft center, ideally served warm.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 293 kcal
Course: Breakfast
Cuisine: American, British

Ingredients

  • 4 egg large, room temperature
  • ⅔ cup banana 170g, 2 small bananas. Must be overripe, with many dark spots, mashed
  • 1 ¼ cup almond flour 125g
  • 2 teaspoon baking powder
  • butter for frying, or coconut oil
Optional
  • 2 tablespoon granulated sweetener
  • ½ teaspoon cinnamon

Instructions

    Cup of Yum
  1. Put the eggs and chopped banana into a high-speed blender. Blend until smooth. Or, mash the banana well, then mix it in a large mixing bowl with a handheld electric mixer.
  2. Add the almond flour and baking powder into the mixture (plus cinnamon and sweetener, if using). Blend for 1 minute or until a smooth batter forms.
  3. Melt butter or oil in a large skillet or non-stick frying pan over medium heat. Spoon 3 tablespoons of batter per pancake into the skillet and spread it into a round shape. You can fry 2 pancakes at the same time.
  4. Reduce to a low heat and put a lid on the pan. Fry the pancakes for 2-3 minutes on one side. Once the edges are firm, the top is beginning to set and you can see bubbles form, flip the pancakes with a large spatula.
  5. Fry the pancakes on the other side for another 1-2 minutes or until golden. Clean the pan with kitchen paper between batches and add more butter for each new batch of pancakes. Continue until all batter is used up.

Notes

  • This recipe makes eight pancakes, serving four people with two pancakes each around 10 centimeters in diameter.
  • Using overripe bananas with dark spots ensures natural sweetness and easier mashing.
  • For fluffier pancakes, separate eggs and whip the whites to stiff peaks, folding them in last.

Nutrition Information

Serving 955 Calories 293kcal (15%) Total Carbohydrates 15.5g (5%) Protein 13.4g (27%) Fat 21.3g (33%) Saturated Fat 2.9g (15%) Fiber 4.2g (17%) Sugar 6.2g (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 293

% Daily Value*

Serving 955
Calories 293kcal 15%
Total Carbohydrates 15.5g 5%
Protein 13.4g 27%
Fat 21.3g 33%
Saturated Fat 2.9g 15%
Fiber 4.2g 17%
Sugar 6.2g 12%

* Percent Daily Values are based on a 2,000 calorie diet.