These almond flour banana pancakes are so thick and fluffy, you won’t believe they are grain free! Made with just 3 ingredients, they take less than 10 minutes to whip up!
Almond Flour Banana Pancakes
When it comes to healthy and filling pancakes, my favorite recipes to make are oatmeal pancakes, coconut flour pancakes, and these almond flour banana pancakes.
My breakfasts have been quite interesting in the past few months. I’ve made it a point to use up anything and everything in my pantry, and I must admit, it’s been fun trying new things. My mom had gifted me a big bag of almond flour, and I’ve been using it in everything, especially my breakfasts! Usually, I’d stick to making my usual almond flour pancakes or crepes, and THEN add sliced bananas on top. However, I’ve recently loved adding the banana IN the batter, and find it even more delicious!
I’ve been meaning to share an almond flour banana pancake recipe for quite some time now. It’s the perfect use of leftover bananas, and also a fabulous way to make fluffy pancakes without any grains or white flour. Now, these pancakes may look incredibly fancy, but they are one of the easiest, most foolproof recipes you’ll ever make, needing just 3 ingredients.
No grains and no sugar are needed, but you’d never tell. The texture is thick, light, and fluffy, and can made as big or small as you like. The pancakes aren’t too sweet, making it the perfect vehicle for some maple syrup or even some whipped cream!
I made a batch for some friends when they came over for brunch and NO ONE believed me when I said that they are lower carb and gluten free- They thought they were made with white flour!
How do you make banana pancakes with almond flour?
The Ingredients
- Almond flour– Blanched or superfine almond flour is preferred, not almond meal. The latter will still work, but yield pancakes that are more dense and heavy (instead of fluffy!).
- Banana– Mashed overripe banana. The riper the banana, the sweetener your pancakes will be.
- Eggs– Room temperature eggs. The yolks and whites will be separated.
- Baking powder– Optional, but gives the pancakes extra rise.
The Instructions
In a large mixing bowl, combine your almond flour, mashed banana, and eggs, and whisk together until combined. Next, in a separate bowl, beat together your egg whites until stiff peaks form. Gently fold through the whipped egg whites into the pancake batter until combined.
Now, grease a non-stick pan with cooking spray and place over medium heat. Once hot, reduce to low/medium heat. Pour 1/4 cup portions of the batter and cover immediately. Let the pancakes cook for 2-3 minutes, before flipping, covering, and cooking for a further 2 minutes. Repeat the process until all the pancakes are cooked.
Tips to make the best low carb banana pancakes
- Always cover your pan when cooking pancakes. This ensures the pancakes are extra fluffy, thanks to the compression caused by the lid on top.
- Do not overcook the pancakes, otherwise, they will brown and almost burn on the outside. It may be a little more time consuming, but you will be rewarded with perfect pancakes!
- These are great for weekly meal prep, to double or triple the recipe and freeze leftovers.
- For keto banana pancakes, swap out the banana for pumpkin puree (around 1/2 cup). You’ll need to add some sweetener or serve them with keto maple syrup.
Storing and freezing pancakes
- To store: Leftover pancakes can be stored in the refrigerator, covered, for up to one week.
- To freeze: Place individual servings of pancakes in ziplock bags and store them in the freezer for up to 6 months. Thaw them completely, before reheating.
- Reheating: Either microwave the pancakes for 30 seconds or heat on a non-stick pan until warm.
More almond flour recipes to try
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Almond Flour Banana Pancakes
Ingredients
- 1 1/2 cups almond flour blanched or superfine
- 2 large bananas mashed
- 4 large eggs separated
- 1 teaspoon baking powder optional * See notes
Instructions
- In a large mixing bowl, add your almond flour, bananas, egg yolks, and baking powder, and mix until combined. In a separate bowl, beat your egg whites until stiff peaks form.
- Fold your egg whites into the pancake batter until combined. Let the batter sit for 5 minutes, to thicken.
- Coat a non-stick pan with cooking spray and place over medium heat. Once hot, reduce to medium/low. Pour 1/4 cup portions of the batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping the pancakes, covering the pan, and cooking for a further 2 minutes. Repeat the process until all your batter has been used.
- Serve pancakes immediately or cool completely, before storing them away.
Notes
Nutrition
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How many pancakes for the serving size?
Depends on how big you make them. But, the recipe is for four servings, so, if you made 16 pancakes, about 4 is one serving. If you made 8pancakes, then a serving is two pancakes.
This is a FANTSTIC recipe! I don’t usually comment on things, but had to on this. Thanks for posting came out great.
Very yummy! I added a touch of cinnamon to the batter, dropped some fresh blueberries on top while cooking, and drizzled with honey when finished😍.
These are the best almond flour pancakes I’ve made, by far! Super fluffy and they don’t break apart like how other recipes turn out! They do taste slightly eggy but that can’t really be helped without adding real flour.
These pancakes are even better than the traditional version. So delicious, so filling, so fluffy. I will try some of your other recipes for sure, thank you Arman!
Absolutely delicious!!