I know from experience the ins and outs of working with almond flour in recipes. That’s why these almond flour banana pancakes uses blanched almond flour and a touch of peanut butter, or any preferred nut butter, to level up the taste and texture. The results? A light, fluffy pancake that holds its shape nicely. The recipe is ready within just 15 minutes and there’s an option for making the pancake batter by hand or in a blender!
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Fluffy, Light Almond Flour Banana Pancakes Recipe
My community readers know how much I love gluten-free recipes made with almond flour. It has a rich nutty flavor, plus it’s a wholesome, tasty way to make gluten free, grain free recipes while avoiding temperamental flour blends.
Many recipes using almond flour, such as this viral almond flour zucchini bread and easy press-in almond flour pie crust taste so much like the traditional version the almond flour is undetectable. That is exactly what I wanted to achieve with this almond flour banana pancake recipe as well.
If you are looking for a gluten free, dairy-free, and grain-free breakfast option, this recipe fits the bill. As an added bonus, the light, fluffy, and tender texture mimics traditional homestyle pancakes.
Although there are many versions of almond flour pancakes, I sincerely believe this recipe makes the best-tasting with a light texture utilizing a couple easy tricks.
First, I added almond butter for extra fat to coat the almond flour and downplay its grainy texture. Almond butter, or peanut butter, also adds moisture and adds a nice, creamy taste.
I also experimented with replacing or omitting the mashed banana, but ultimately I love the flavor and moisture it also adds. During recipe testing, our family preferred the version with banana for the best, traditional taste. Let’s make them together and you can see why I can’t stop raving about this recipe. 😎
These were so easy and delicious. Love the combo of banana/almond butter/cinnamon, especially with chocolate chips. They were a big hit with my family!
—Christine
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Ingredients Tid Bits
- Almond Flour – You will need blanched almond flour, which is more finely ground than almond meal. This works better in my favorite almond flour baking recipes. (Hello, almond flour banana muffins 🤩)
- Eggs – See adaptations below for a vegan, egg-free pancake modification.
- Banana – Adds moisture and sweetness, but if you’d rather omit the banana, replace with 1/2 cup unsweetened applesauce.
- Pure maple syrup – Alternatively use honey, brown sugar, or a sugar-free sweetener. It can also be left out all together.
- Milk or non-dairy milk, such as almond milk or coconut milk
- Creamy almond butter – Substitute any natural butter or creamy peanut butter.
Watch The Recipe
Let’s Make This Together!
Making blender pancakes couldn’t be easier! Simply throw all the ingredients in a blender and mix. If you don’t have a blender, use a food processor or hand mixer.
Throw in all the ingredients.
Either place them in a large bowl and process with an immersion blender or use a standard blender. If you find yourself with either of those things, check out the by hand method below.
Essential cooking tip!
Since almond flour is simply ground nuts, it has a tendency to burn easily. You’ll want to heat the griddle on low to medium low heat.
If you find yourself struggling to flip pancakes made with almond flour, here’s another easy tip. Pour a small amount, about 2 tablespoons, on a greased griddle or skillet. Use a silicone spoon to spread out the batter evenly. The smaller size makes it easier to manage with the spatula and spreading it out means it will cook evenly throughout.
Can I Make These Without a Blender?
Sure can. In a small bowl whisk together the wet ingredients – mashed banana, eggs, maple syrup, milk, vanilla extract, and almond butter. The almond butter or peanut butter will blend in smoother if it is slightly warmed in the microwave first.
Stir together dry ingredients – almond flour, baking powder, cinnamon, and salt. Stir in blended wet ingredients until well mixed. Cook as directed.
Let’s Make These Extra Fluffy!
For extra light and fluffy grain-free pancakes separate the egg whites from the yolks before adding them to the batter. Beat the egg whites separately until stiff.
Blend together the remaining ingredients, including the yolks. Once the mixture is well blended, gently fold the beaten whites into the pancake batter.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
15 Minute Almond Flour Banana Pancakes
Ingredients
- 1 ¼ cup blanched almond flour
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- pinch salt
- 2 eggs
- 1 banana
- 1 – 2 tablespoons pure maple syrup
- 2 tablespoons creamy almond butter or peanut butter
- 2 tablespoons milk, (alternatively use almond milk, soy milk, or water)
- 1 teaspoon vanilla extract
Equipment
Instructions
- Place all ingredients in a large bowl. Use an immersion blender to blend everything together until batter is smooth and there are no chunks of bananas, about 1 minute. If you don't have an immersion blender, you can also put everything in a standard blender or food processor. See recipe notes for mixing by hand.1 ¼ cup blanched almond flour, 2 teaspoons baking powder, ¼ teaspoon ground cinnamon, pinch salt, 2 eggs, 1 banana, 1 – 2 tablespoons pure maple syrup, 2 tablespoons creamy almond butter or peanut butter, 2 tablespoons milk, 1 teaspoon vanilla extract
- Heat a griddle over low to medium low heat. Grease griddle and pour about 2 tablespoons batter for each pancake. Spread the batter slightly with a silicone spoon. (TIP: For almond flour pancakes, smaller is better and easier for flipping.) Cook for 2-3 minutes on one side, or until bubbles start to form and bottom is set enough to flip. Flip and continue cooking for 2 minutes longer, or until cooked. Remove and transfer to a wire rack or keep warm until ready to serve.
- Repeat with the remaining batter until all the pancakes are cooked. Serve with fresh fruit, maple syrup, or blueberry syrup. Makes 11-12 pancakes.
Notes
Mixing by hand
In a small bowl whisk together the wet ingredients – mashed banana, eggs, maple syrup, milk, vanilla extract, and almond butter. The almond butter or peanut butter will blend in smoother if it is slightly warmed in the microwave first. Stir together dry ingredients – almond flour, baking powder, cinnamon, and salt. Stir in blended wet ingredients until well mixed. Cook as directed.Storing and reheating
These pancakes can be stored in the refrigerator or freezer for a quick grab and go breakfast. Before wrapping or storing make sure they have cooled completely. Wrap 2-3 cooled pancakes together in plastic wrap and transfer to a large ziplock bag. Store in the refrigerator for up to a week or frozen up to 3 months. Reheat gently in the microwave at 50% power until thawed or slightly warmed. Finish heating at full power until hot and serve with desired toppings.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I need flowerless pancake recipe
Hi Angela,
Technically these pancakes don’t have flour in them. Almond flour is just ground nuts. I also have an flourless banana oat pancake recipe too, if that is helpful.
Best,
Melissa
These were so easy and delicious. Love the combo of banana/almond butter/cinnamon, especially with chocolate chips. They were a big hit with my family! Only made about 14 pancakes, though, so I will likely double next time for our family of five.
Thanks, Christine! It’s always a bonus when something healthy is a hit with the fam as well!
Best,
Melissa
Nice recipe! Thank you ☀️
You’re so welcome. Glad you enjoyed!
Tasted baking soda in them. Has anyone used less? Otherwise they were delish!
Hi AJ,
I just wanted to double check…Did you use baking soda or baking powder in them? The recipe calls for baking powder.
Best,
Melissa
Yep my error!! They will be better next time!!! ☺️
Nice & fluffy with lots of flavour. Not dry at all.
Thank you so much, Wendy! Glad you enjoyed them.
Best,
Melissa
Pretty good! Made more than I expected so even without doubling it works great for my family with big appetites. I’ll print the recipe for my rotation and with the banana flavor I’ll go ahead and call them banana bread pancakes so there’s no surprises to the picky eaters. Making them again tonight for our “breakfast for supper” Thursday!
Hi Dee,
I love the banana bread pancakes name twist! I’m a huge fan of “breakfast for supper,” or as we call it in our house, “Silly Supper.” Thanks for taking the time to write, Dee!
Best,
Melissa