Almond Flour Banana Pancakes Recipe

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I tried this recipe for the first time today, and I LOVED it! The pancakes were so cakey and delicious. I definitely will make them again.

– Mary

Why You’ll Love This Recipe

• Fluffy + pillowy: Soft, thick pancakes that actually hold together and flip easily.
• High-protein, no powder needed: Over 18g protein per serving from eggs and almond flour — no protein powder required.
• One-bowl batter: Quick to mix with simple, everyday ingredients.
• Naturally gluten-free: Made with almond flour and ripe bananas, no wheat flour needed.
• Healthy + satisfying: Naturally sweetened, wholesome, and filling enough for busy mornings.
• Meal prep friendly: Freezer-friendly and reheats beautifully in the toaster.
• Banana bread flavor in pancake form: Warm, cozy taste in pancake form — kid-approved and adult-loved.

Why These Almond Flour Banana Pancakes Are Healthy

• High in protein: Each serving packs over 18g of protein from eggs and almond flour — no protein powder needed.
• Naturally gluten-free: Made entirely with almond flour, perfect for gluten-free diets.
• Refined sugar-free: Naturally sweetened with ripe bananas and just a touch of maple syrup.
• Nutrient-dense: Almond flour provides fiber, healthy fats, and minerals like vitamin E and magnesium.
• Balanced breakfast: Made with simple, real-food staples, these pancakes keep you full and energized — a smarter alternative to traditional pancakes.

Substitutions & Variations

• Make them nut-free: Almond flour is made from almonds, so this recipe isn’t nut-free. For a safe swap, try my oat flour pancakes or pumpkin protein pancakes instead!
• Add chocolate chips: Stir in a handful of mini chocolate chips (or dark chocolate chunks) for a kid-friendly twist.
• Mix in berries: Fold in blueberries, raspberries, or chopped strawberries; another favorite is my fluffy blueberry lemon pancakes recipe.
• Toppings: Try peanut butter, almond butter, Greek yogurt, fresh fruit, or maple syrup.
• Pumpkin spice: Add ½ teaspoon pumpkin pie spice or a pinch of nutmeg; also check out my pumpkin protein muffins.
• No maple syrup: Use honey or agave.

Need to substitute an ingredient?

Ask AI for suggestions on how to substitute the particular ingredient.

How to Make Fluffy Almond Flour Banana Pancakes

1. Step 1: Mix the almond flour, baking powder, cinnamon, and salt in a big bowl. Make sure the almond flour isn’t clumpy.

2. Step 2: In another bowl, whisk the eggs, then stir in mashed bananas, maple syrup, and vanilla until smooth.

3. Step 3: Pour the wet ingredients into the dry ones.

4. Step 4: Stir gently until the mixture is well combined. If the batter feels too thick, add a splash of milk to loosen it up.

5. Step 5: Heat a nonstick pan or griddle over medium-low and grease lightly with butter or oil. Scoop about 3 tablespoons of batter per pancake (3–3.5″). Add mix-ins if using.

6. Step 6: Cook for 2 minutes, until the edges appear crisp and the bottom is golden. Flip carefully and cook for an additional 1–2 minutes. Wipe the pan between batches and repeat!

Quick Video Tutorial (Step-by-Step)

Expert Tips

1. Use superfine almond flour: It makes the pancakes soft and fluffy. Almond meal will turn them dense and grainy.
2. Pick very ripe bananas: Brown spots = natural sweetness and more moisture.
3. Cook on medium-low heat: Almond flour pancakes brown fast, so keep the heat medium-low to avoid burning. Lower the heat if needed.
4. Keep pancakes small: Use about 3 tablespoons of batter for easy flipping and the best texture.
5. Wipe the pan between batches: Clean the pan with a paper towel before each batch to prevent burnt bits, and add fresh butter or oil for optimal results.
6. Cover with a lid: If you want extra-thick pancakes, use a tip. It traps steam, allowing pancakes to rise taller and cook through without burning.

Troubleshooting Guide

After dozens of test batches, here’s how to fix the most common problems.

• Dry or crumbly pancakes: This usually means there’s too much almond flour or not enough moisture. Always spoon and level the flour (don’t pack it). If the batter looks too thick, stir in 1–2 tablespoons of milk or yogurt.
• Too dense or not fluffy enough: Make sure your baking powder is fresh. Also, use superfine almond flour — almond meal will make them heavy and grainy.
• Burning outside, raw inside: Almond flour browns quickly. Keep the heat on medium-low, use about 3 tablespoons of batter per pancake, and cover the pan with a lid so the centers cook through.
• Batter too thick: Add 1–2 tablespoons of milk until smooth and scoopable.
• Batter too thin: Mix in 1 tablespoon of almond flour to thicken.
• Won’t flip cleanly: Wait until the edges are set and the bottom is golden before flipping. Stick to small pancakes — larger ones fall apart easily.
• Sticking or dark spots on pancakes: Wipe the pan with a paper towel between batches and add a small amount of fresh butter each time.

Frequently Asked Questions

Serving Suggestions

• Classic breakfast: Stack with fresh banana slices and a drizzle of maple syrup.
• Protein boost: Add a dollop of Greek yogurt, cottage cheese, or nut butter on top.
• Fresh fruit: Add banana slices, air fryer apples, or berries.
• Indulgent treat: Sprinkle with mini chocolate chips or a light dusting of cinnamon sugar.
• On-the-go: Spread with almond or peanut butter, fold, and eat like a pancake taco.
• Brunch board: Pair with turkey bacon, scrambled eggs with cottage cheese, or air fryer frozen sausage patties for a balanced meal.

Storage Tips

• Store: Keep in an airtight container in the fridge for up to 4 days.
• Freeze: Cool completely, layer with parchment (or wrap individually), and freeze in a bag for up to 3 months.
• Reheat: Microwave 30–90 seconds, warm in a toaster oven at 275°F for 5–10 minutes, or pop straight into the toaster from frozen.
• Meal prep tip: Freeze in stacks of 3 for grab-and-go breakfasts.

More Almond Flour Recipes You’ll Love

If you loved these almond flour banana pancakes, here are a few more recipes to try next:

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

• ▢ 1 ⅔ cups superfine blanched almond flour
• ▢ 1 ½ teaspoon baking powder
• ▢ ¾ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 4 large eggs
• ▢ 1 cup mashed bananas, (about 2 medium-sized brown & spotty bananas)
• ▢ 1 ½ tablespoon pure maple syrup
• ▢ 2 teaspoon real vanilla extract

• Mix dry ingredients: In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Break up any clumps so the batter is smooth later.
• Whisk the wet ingredients: In another bowl, whisk the eggs. Add the mashed bananas, maple syrup, and vanilla, and mix until fully combined.
• Make the batter: Pour the wet mixture into the dry ingredients. Gently whisk until a thick batter forms. If it’s too thick, stir in 1 tablespoon of milk (oat, almond, or regular) to loosen it.
• Heat the pan: Place a nonstick pan or pancake griddle over medium or medium-low heat. Grease with butter or oil so the pancakes don’t stick.
• Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the pan. Don’t make them too big—almond flour is delicate and larger pancakes can break when flipping. Add mix-ins like blueberries or chocolate chips on top if you want.
• Flip and finish: Cook for about 2 minutes, until edges look set and bottoms are golden. If they’re browning too fast, lower the heat. Carefully flip and cook for 1–2 more minutes.
• Repeat in batches: Wipe the pan between batches and re-grease each time. Almond flour browns quickly, so reduce the heat to medium-low if needed after the first batch.
• Serve and enjoy: Stack them up and serve warm with maple syrup, banana slices, or fresh berries.

Cook almond flour pancakes on medium-low. This is my #1 tip for almond flour pancakes. These pancakes brown easily because almond flour is delicate.

Storing: If you have leftovers, store the almond flour pancakes in an airtight container in the fridge for up to 4 days.

Freezing: Yes, you can freeze leftover pancakes. Let them cool to room temperature, then wrap them in plastic wrap and place them into a freezer-safe bag. You can freeze pancakes for up to 3 months. When you are ready to enjoy them, place frozen pancakes on a microwave-safe plate and microwave for 30 – 60 seconds until warm. You can also reheat in the oven at 300°F for 5 – 10 minutes until warm.

Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm or in the toaster oven at 275°F for 5 – 10 minutes.