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 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!

Prep Time 5

Cook Time 10

Total Time 15

Servings

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

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.

Nutrition