Fluffy Almond Flour Banana Pancakes
User Reviews
5.0
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
467 kcal
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Course
Breakfast
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Cuisine
American, International
Fluffy Almond Flour Banana Pancakes
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These soft and fluffy almond flour banana pancakes taste like banana bread and have 18+ grams of protein per serving. They're gluten-free, naturally sweetened, and don’t need oil or butter—perfect for a healthy breakfast!
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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
- In a large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Make sure there are no clumps of almond flour!
- In another bowl, whisk the eggs, then mix in the mashed bananas, maple syrup, and vanilla.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed. If your batter is very thick, add 1 tablespoon of milk (oat, almond, or cow’s) until it looks like the picture below.
- Heat a large pan or pancake griddle to medium (or medium-low) heat and grease it with butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Almond flour is delicate, so don't make the pancakes too big or they will break when you flip them. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
- Cook for about 2 minutes until the edges are browned, and the bottoms are golden. Almond flour pancakes brown easily so turn the temperature down to medium-low if they are browning too fast.
- Gently flip and cook the other side for about 1 - 2 minutes.
- Wipe the pan between each batch and repeat with the remaining batter. I turn the heat down to medium-low after the first batch because an over-hot pan will burn the pancakes. Almond flour pancakes get darker faster than regular flour pancakes.
- Serve with your favorite maple syrup and top with banana slices or fresh berries/fruit. Enjoy!
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.
- Whisk the almond flour between adding the wet ingredients. It seems silly, but this is so important! Almond flour has the natural tendency to have clumps, so make sure to whisk them all out so your pancakes are smooth. No one wants a random flour clump in their pancakes.
- 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. -make sure to turn the temperature down to medium-low if they are browning too fast.
- Make smaller pancakes. Almond flour is delicate, so don’t make the pancakes too big, or you will have a very hard time flipping them – they will likely break in half.
- Maple Syrup: You can substitute pure maple syrup with honey, date syrup, or agave syrup.
- 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 Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
27g
(9%)
Protein
18g
(36%)
Fat
35g
(54%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
109mg
(36%)
Sodium
149mg
(6%)
Potassium
196mg
(6%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
184IU
(4%)
Vitamin C
3mg
(3%)
Calcium
223mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 149mg | 6% |
| Potassium | 196mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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