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.