15 Minute Almond Flour Banana Pancakes

As a seasoned gluten-free baker, I know from experience the ins and outs of baking well with almond flour. That’s why these almond flour banana pancakes use blanched almond flour! It’s more finely ground than almond meal, and results in light, fluffy pancakes that hold their 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!

My gluten-free community readers know how much I love easy recipes made with almond flour. There are many benefits, such as the rich nutty flavor, healthy fats, and being low in carbs. 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 zucchini bread made with almond flour and 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 pancake recipe as well.

If you are looking for a low carb, gluten free, or grain free pancake option, this recipe fits the bill! It utilizes a few of my favorite tips for gluten-free baking to mimic a light, fluffy, and tender texture, just like homestyle pancakes!

Just ask my family, who devour these naturally gluten-free pancakes with as much gusto as their favorite flourless pancakes or gluten-free chocolate 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, adding almond butter adds extra fat to coat the almond flour and downplay its grainy texture. Almond butter, or peanut butter, also adds moisture, a creamy taste, and increases the amount of protein.

Although the mashed banana can be replaced or omitted for a low carb keto version, I love the flavor and moisture it also adds. During recipe testing, our family preferred almond flour banana pancakes for the best, traditional taste.

Learn more tips below, including ingredient swaps for different diet preferences, how to store and reheat, plus an expert trick for making extra fluffy almond flour pancakes!

Ingredients notes

Choose between store bought flour or learn how to make your own blanched almond flour in seconds, which also saves money!

• Almond Flour – You will need blanched almond flour, which is more finely ground than almond meal. This works better in baking recipes, such as almond flour banana muffins.
• Eggs – See adaptations below for a vegan, egg-free pancake modification.
• Banana – Adds moisture and sweetness, just like in these equally delish banana buckwheat pancakes. However, if you are looking for a low carb recipe, omit banana and 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 for low carb pancakes.
• Milk or non-dairy milk, such as almond milk or coconut milk
• Creamy almond butter – Substitute any natural butter or creamy peanut butter.

How To Make Almond Flour Banana Pancakes

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.

1. Mix together all the ingredients in a blender or food processor.
2. Heat griddle on low to medium low heat. Almond flour has a tendency to burn easier than wheat flour pancakes, so they are best cooked on a lower heat.
3. Pour a small amount, about 2 tablespoons, on a greased griddle or skillet. Use a silicone spoon to spread out the batter evenly. Cook for 2-3 minutes, or until bottom is set.
4. Flip and cook for 2 minutes more. Transfer to a cooling rack or keep warm in a low oven.

How to Make Without a Blender

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.

Storage and reheating tips 

These make-ahead 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.

different diet adaptations

If you follow a diet besides gluten free or grain free, use these simple adaptations to make this pancake recipe work for you!

• Dairy Free Pancakes – Use non-dairy milk.
• Low Carb Keto Pancakes – Replace maple syrup with 1-2 tablespoons erythritol or coconut sugar. Omit the banana and replace it with 1/2 cup unsweetened applesauce or just leave it out. This brings total carbs to 4 grams per 4 inch pancake.
• Paleo Pancakes – All the ingredients are paleo, but be sure to use unsweetened almond milk and make sure there are no added sugars in the almond butter.
• Whole 30 Pancakes – Everything in the recipe is whole 30 compliant except the maple syrup. Omit it from the recipe and rely on the almond flour and banana’s natural sweetness. Be sure to use non-dairy milk.
• Vegan / Egg Free Pancakes – Although I haven’t tested the recipe this way I do believe chia seeds would work. Use 3 tablespoons chia seeds and let the batter sit for 10 minutes.

Mix Ins and Toppings

Top with fresh fruit, gluten-free syrup, maple syrup, blueberry syrup, or use sugar free syrup for keto almond flour pancakes.

Any of your favorite pancake mix-ins will work in the batter. Either mix it in the batter or sprinkle it on before flipping. Some suggested mix-ins are:

• fresh or frozen blueberries
• chopped bananas
• chocolate chips
• granola
• shredded coconut

Important Tips to Remember

1. Use fine almond flour rather than almond meal.
2. Almond flour is ground nuts so these pancakes have a more rustic texture than wheat flour pancakes, more like cornbread or johnnycakes.
3. Using a small amount of batter is best for easy flipping. Spread it out on the griddle with a silicone spoon.
4. Since almond flour has a lower burning point, cook these slower on low to medium-low heat.

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