Almond Flour Banana Pancakes

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. 

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.

More almond flour recipes:

• Almond Flour Blueberry Muffins
• Almond Flour Chocolate Cake
• Almond Flour Oatmeal Cookies (Gluten Free)
• Almond Flour Banana Cookies
• Gluten Free Olive Oil Cake (with Orange and Almond Flour)