Almond Flour Banana Pancakes are fluffy, tender and delicious! These pancakes require minimal ingredients and come together in no time.
Why you'll love Almond Flour Banana Pancakes:
The natural sweetness of the banana contributes to the sweetness of the pancakes. All you need is 1-2 teaspoons of pure maple syrup for the batter.
These pancakes are much lower in carbs when compared to a traditional pancake recipe.
Because they are filled with healthy fats, they are very satiating!
They have perfectly crisp edges. You will achieve this texture with just 2 teaspoons of coconut oil.
Ingredients:
- mashed ripe banana
- pure maple syrup
- eggs
- almond milk
- almond flour - Not almond meal.
- baking powder, gluten free
- salt
- ground cinnamon
- coconut oil
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Almond Flour vs. Almond Meal
Almond flour is made from almonds that have been ground with their skins removed. It's finer and more “flour-like.”
Almond meal is made from almonds that have been ground with their skins left on. It is grainier.
I recommend almond flour for this recipe. You can get a giant 3 pound bag from Amazon for about $13. Shop HERE.
How to make these low carb banana pancakes:
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
First, mash the banana very well.
To a mixing bowl add the mashed banana, maple syrup, eggs and almond milk. Whisk well.
Add the almond flour, baking powder, salt and cinnamon.
Whisk until combined.
Let the batter rest for 5 minutes on the kitchen counter.
Heat a skillet on medium heat.
Add 1 teaspoon of coconut oil to the heated pan.
Use a ¼ cup measuring cup to scoop the batter onto the pan. Gently spread it around to create a nice round circle.
Cook the pancakes on medium-low heat for 2-3 minutes per side, or until bubbles form.
Place the cooked pancakes on a wire cooling rack as you are cooking the rest of them.
Serve with toppings of choice!
Recipe pro-tips:
The riper the banana, the sweeter the pancake. Don’t use an unripe banana.
This is a dairy free recipe, but if you’re not dairy free you can use dairy milk and butter.
Use a ¼ cup measuring cup or smaller to make the pancakes. It will be difficult to flip a larger pancake.
Cook 2-3 pancakes at a time to avoid overcrowding.
If you cook these pancakes on high heat, they will burn. Cook the pancakes on medium-low heat for 2-3 minutes per side, or until bubbles form. Reduce the heat to low if pancakes start to brown too quickly.
Topping ideas:
- pure maple syrup
- nut butter drizzle
- fresh fruit - blueberries, banana coins or chopped apple
- chopped nuts - pecans, walnuts or slivered almonds
- seeds - chia seeds, ground flax seeds or hemp seeds
- no sugar added dark chocolate chips
Storage and reheating directions:
Store these pancakes in an airtight container in the fridge for up to 2 days.
Freeze the pancakes on a cookie sheet lined with parchment paper for about 2 hours or until the pancakes are solid. After, remove them from the sheet and store them in a freezer bag in the freezer for up to 2 months.
Reheat them by placing them into a toaster or microwave.
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Almond Flour Banana Pancakes
Ingredients
- ⅓ cup mashed ripe banana - This is about 1 banana.
- 1 -2 teaspoons pure maple syrup
- 2 eggs
- ½ tablespoon almond milk
- 1 cup almond flour - Not almond meal.
- 1 teaspoon baking powder, gluten free
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 teaspoons coconut oil
Instructions
- Mash up the banana. Make sure it's mashed very well. It should be liquidy.
- To a mixing bowl add the mashed banana, maple syrup, eggs and almond milk. Whisk well. Add the almond flour, baking powder, salt and cinnamon. Whisk until combined. The batter will be thicker. Let the batter rest for 5 minutes on the kitchen counter.
- Heat a skillet on medium heat. Add 1 teaspoon of coconut oil to the heated pan. Use a ¼ cup measuring cup to scoop the batter onto the pan. Gently spread it around to create a nice round circle.
- Cook the pancakes on medium-low heat for 2-3 minutes per side, or until bubbles form. Reduce the heat to low if pancakes start to brown too quickly. If you cook these pancakes on high heat, they will burn. Because of the almond flour, they are more temperamental so flip carefully. Cook 2 to 3 pancakes in 1 teaspoon of coconut oil and then add the other teaspoon to cook the rest. You don't want the pan to get dry or you won't achieve those crispy edges.
- Place the cooked pancakes on a wire cooling rack as you are cooking the rest of them.
- Serve with toppings of choice!
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Sara
Still in shock. So fluffy and my new favorite pancake recipe. I was skeptical but they are so great!😃
I'm so glad you enjoyed! 🙂
Tammy
I want to make these packages so bad, I have the list of ingredients, but I can't fi nd how much of each item you are suppose to use. Where is it listed at?
Above where you left a comment - on the recipe card.