Almond Flour Banana Pancakes (Gluten-Free, Dairy-Free)
These fluffy almond flour banana pancakes are sweetened with fresh bananas, and are made with just a few ingredients and come together easily. Top a stack of these pancakes with fresh fruit and a drizzle of maple syrup for the perfect breakfast! Totally gluten-free and dairy-free too!
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Delicious Pancakes for Breakfast 🥞
It’s the new year, and what better way to start off the year and the day than with a fresh stack of homemade pancakes – fluffy, flavorful, and yet lower in carbs compared to traditional pancakes?
Pancakes for breakfast always makes any morning feel extra special, and these healthy banana pancakes come together so quickly you can start enjoying your breakfast in no time! The whole family will love them!
Why You’ll Love this Recipe:
- Simple Ingredients: The small handful of ingredients for these banana and almond flour pancakes are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: A batch of these almond flour and banana pancakes is ready in under 30 minutes, and comes together very easily!
- Totally Gluten-Free & Dairy-Free: The best part is that these delicious pancakes are totally gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these almond flour banana pancakes.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Banana: Since this is a recipe for almond flour banana pancakes, bananas are a main ingredient in these pancakes. Make sure to use ripe bananas which are sweeter and to mash to bananas well.
- Eggs: The eggs are necessary for binding the ingredients together, so make sure you add them in.
- Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, you can easily leave it out.
- Almond Flour: If you do not have almond flour (made by processing blanched almonds into a fine flour) is not the same as almond meal (which is made by processing whole almonds with their skin on).
- Baking Powder: Baking powder is the only leavening agent in these pancakes and helps the batter to rise, so definitely make sure to add it in so you get fluffy pancakes. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar (just note that the darker the sugar used, the darker will be the color of the pancakes). Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 substitute for regular sugar that is zero glycemic index).
- Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other types of unsweetened non-dairy milk (such as rice milk, oat milk, cashew milk, etc.). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
How to Make Almond Flour Banana Pancakes:
Combine Mashed Bananas & Eggs: In a bowl, add the mashed banana. Add the eggs and mix well until combined.
Add Vanilla: Add the vanilla extract and mix again.
Add Dry Ingredients: Add the almond flour and baking powder. Mix until the batter is well combined. (If the batter is too thick, add a little milk until you reach the desired consistency.)
Pour Batter into Skillet: Heat a large nonstick skillet over medium-low heat. Pour a portion of the batter into the hot skillet (or a hot griddle).
Cook Over Low Heat:Â Cook over low heat and cover with a lid for a few seconds to make the pancakes fluffy. Once bubbles form on the surface and the pancake is golden brown on the bottom, flip the pancake and cook for another minute. Remove it from the skillet. Repeat with the remaining batter and serve the pancakes warm.
Garnish & Serve: Garnish the pancakes with freshly sliced bananas or other fruits, drizzle with maple syrup and serve.
Dish by Dish Tips:
- When Are Pancakes Done? You’ll know when the flip the pancake batter to the other side once bubbles start appearing at the top surface of the batter. Don’t rush to flip the pancakes over until the bubbles appear – this gives the fluffy texture we love.
- No Almond Flour: If you don’t have access to blanched almond flour, you can also use almond meal if that’s what you have.
- Optional Add-Ins: Feel free to add in dairy-free chocolate chips if you like.
Other Almond Flour Recipes to Make:
Gluten-Free Pancake Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Almond Flour Banana Pancakes (Gluten-Free, Dairy-Free)
- Total Time: 30 minutes
- Yield: 6 pancakes 1x
- Diet: Gluten Free
Description
These fluffy almond flour banana pancakes are sweetened with fresh bananas, are made with just a few ingredients and come together easily. Top a stack of these pancakes with fresh fruit and a drizzle of maple syrup for the perfect breakfast! Totally gluten-free and dairy-free too!
Ingredients
- 1 large ripe banana, mashed (approximately 3/4 cup mashed)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups almond flour
- 1 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 cup unsweetened almond milk
Instructions
- Combine Mashed Bananas & Eggs: In a bowl, add the mashed banana. Add the eggs and mix well until combined.
- Add Vanilla: Add the vanilla extract and mix again.
- Add Dry Ingredients: Add the almond flour and baking powder. Mix until the batter is well combined. (If the batter is too thick, add a little milk until you reach the desired consistency.)
- Pour Batter into Skillet: Heat a large nonstick skillet over medium-low heat. Pour a portion of the batter into the skillet.
- Cook Over Low Heat: Cook over low heat and cover with a lid for a few seconds to make the pancakes fluffy. Once bubbles form on the surface, flip the pancake and cook for another minute. Remove it from the skillet. Repeat with the remaining batter and serve the pancakes warm.
- Garnish & Serve: Garnish the pancakes with freshly sliced bananas or other fruits, drizzle with maple syrup and serve.
Notes
Banana: Since this is a recipe for almond flour banana pancakes, bananas are a main ingredient in these pancakes. Make sure to use ripe bananas which are sweeter and to mash to bananas well.
Eggs: The eggs are necessary for binding the ingredients together, so make sure you add them in.
Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, you can easily leave it out.
Almond Flour: If you do not have almond flour (made by processing blanched almonds into a fine flour) is not the same as almond meal (which is made by processing whole almonds with their skin on).
Baking Powder: Baking powder is the only leavening agent in these pancakes and helps the batter to rise, so definitely make sure to add it in so you get fluffy pancakes. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar (just note that the darker the sugar used, the darker will be the color of the pancakes). Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 substitute for regular sugar that is zero glycemic index).
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other types of unsweetened non-dairy milk (such as rice milk, oat milk, cashew milk, etc.). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
