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You are here: Home / Course / Breakfast / 15 Minute Almond Flour Banana Pancakes

15 Minute Almond Flour Banana Pancakes

By: Melissa Erdelac · On: March 30, 2020 · Updated: March 10, 2023

This post may contain affiliate links.
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almond flour pancake recipe pin

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!

a stack of pancakes made with almond flour that are cut and syrup drizzling down

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.

Recieve an

ALMOND FLOUR  COOKBOOK  

TOP 5 Highest Rated Recipes!

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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.

the ingredients for the pancakes in a glass bowl with an immersion blender next to it.
Place all the ingredients in a blender or. a bowl and use an immersion blender.
pancakes cooking on a griddle.
Cook on low to medium. low heat since almond flour has a tendency to burn easier.
  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.

Easy Adaptations and Modifications 

  • For low carb pancakes replace the mashed banana with 1/2 cup applesauce. This reduces the carbs to 4 grams per pancake.
  • Instead of almond butter, use peanut butter, cashew butter, or any natural butter. Ricotta or sour cream may also be substituted.
  • For keto pancakes use a sugar free sweetener instead of honey or maple syrup and omit banana.
  • An equal combination of almond flour and coconut flour may also be used.
  • Any non-dairy milk or water can take place of the milk.

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.

a stack of pancakes with almond flour on white plate with sliced strawberries on top

how to make Extra Fluffy

For extra light and fluffy almond flour banana 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.

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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syrup being poured over a stack of almond flour pancakes

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a stack of pancakes made with almond flour that are cut and syrup drizzling down

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!
4.34 from 15 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Author: Melissa Erdelac

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
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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.
  • 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.
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Equipment Needed

  • Griddle
  • Batter Bowl
  • Immersion Blender

Recipe 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. 

 

Modifications for different diets
  • 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. 

Nutrition

Calories: 119kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Course: Breakfast
Categories: Breakfast Christmas Dairy Free Easter Fall Freezer-Friendly Gluten Free Grain Free Healthy(ish) Low Carb Mother’s Day Quick and Easy Recipes Spring Summer Vegetarian Winter

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.

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Reader Interactions

Comments

  1. Christine says

    April 21, 2021 at 5:02 PM

    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.

    Reply
    • Melissa says

      April 22, 2021 at 9:27 AM

      Thanks, Christine! It’s always a bonus when something healthy is a hit with the fam as well!
      Best,
      Melissa

      Reply
    • Anonymous says

      October 17, 2021 at 5:19 PM

      Nice recipe! Thank you ☀️

      Reply
      • Melissa says

        October 18, 2021 at 12:38 PM

        You’re so welcome. Glad you enjoyed!

        Reply
  2. Aj says

    March 4, 2021 at 8:08 AM

    Tasted baking soda in them. Has anyone used less? Otherwise they were delish!

    Reply
    • Melissa says

      March 4, 2021 at 9:43 AM

      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

      Reply
      • Anonymous says

        March 5, 2021 at 9:13 AM

        Yep my error!! They will be better next time!!! ☺️

        Reply
  3. Wendy Lea says

    December 29, 2020 at 2:28 PM

    Nice & fluffy with lots of flavour. Not dry at all.

    Reply
    • Melissa says

      December 30, 2020 at 10:43 AM

      Thank you so much, Wendy! Glad you enjoyed them.
      Best,
      Melissa

      Reply
  4. Dee says

    September 24, 2020 at 1:15 PM

    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!

    Reply
    • Melissa says

      September 25, 2020 at 3:19 PM

      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

      Reply

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Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

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