These almond flour banana pancakes are moist, fluffy and absolutely delicious – plus they are gluten-free and naturally sweetened! Take your breakfast to another level with these divine healthy pancakes!

stack of almond flour banana pancakes drizzled with warm maple syrup, topped with sliced bananas.

The Best Banana pancakes (with almond flour)

I have become the sort of person who wants to enjoy the food I eat and eat healthy! This is where I decided to experiment with healthier ingredients to make classic treats – including these wonderful banana pancakes!

If you have tried my almond flour pancakes you will believe me when I say you can make scrumptious pancakes with healthier ingredients – including almond flour, extra virgin olive oil and grade A pure maple syrup – and no refined flour (all-purpose flour) or refined sugar!

These banana almond flour pancakes will please the whole family… when you serve these for breakfast no one will believe these delicious fluffy pancakes are gluten-free and refined sugar-free!

I love that these banana pancakes are made with simple ingredients and are easy to whip up.

They are so flavourful – each bite has a moist texture and is bursting with banana flavour (if you are eating a banana pancake – you want it to be infused with banana flavour)!

With these fluffy almond flour banana pancakes - you get the joys of eating traditional pancakes with all the added nutrition!

This easy recipe also uses the same techniques as almond flour pancakes – to save time and give you delicious, fluffy and moist gluten-free pancakes!

Notes on Recipe Ingredients

To make these wonderful banana pancakes you will need:

Almond flour: use blanched almond flour (finely ground almond flour), not almond meal (which is coarsely ground and with almond skins). If you are in the UK I recommend this almond flour.
Bananas: use ripe bananas, bananas provide a natural sweetness and flavour to these pancakes. Bananas also act as a binder (due to their natural sugar and starches) and add moisture to the batter making these pancakes soft and moist.
Baking powder: this is a raising agent which help make the pancake light and fluffy
Eggs: eggs act as a binder in this pancake batter to give the pancakes structure. Egg sizes can vary based on region - use large eggs (if you are in the US/Canada/Australia), or medium eggs (if you are in Europe).
Maple syrup (optional): as bananas add sweetness to these pancakes, maple syrup is optional. This adds additional sweetness to pancakes and adds a nice depth of flavour, use 100% pure Grade A maple syrup (with no added sugar). You can also use to drizzle on top of pancakes.
Olive oil (or Extra virgin olive oil): this is a healthier alternative to some oils (including vegetable or sunflower oil), alternatively you can substitute with avocado oil or coconut oil (this may add a coconut flavour).
Pure vanilla extract: look for vanilla extract without added sugar. (If you are in the UK - I recommend Taylor & Colledge vanilla extract).

Equipment

You will need a mixing bowl, whisk and spatula to mix the batter. To cook the pancakes, you’ll need a large non-stick frying pan or griddle and spatula (to flip the pancakes)

How to Make Banana Pancakes

Whisk together the dry ingredients. In a large mixing bowl, gently sift the dry ingredients (almond flour and baking powder) and whisk together.
Whisk the wet ingredients. In a separate bowl, add the wet ingredients (eggs, mashed banana, olive oil, maple syrup, vanilla extract and milk) and whisk until combined, this will be pale yellow colour which is slightly lumpy). Meanwhile, preheat non-stick frying pan(s) or griddles on low heat (for 2-3 minutes).
Mix together. Add the wet ingredients into the dry ingredients and gently mix with a spatula until just combined, do not overmix. You will have a yellow pancake batter mixture.
Cook pancakes. Gently brush some olive oil onto each griddle pan (or large skillet) (see notes below on pan temperature) and add approx. ¼ cup of the banana pancake batter onto the pan. Allow to cook on medium-low heat until bubbles form on the surface of the pancake, approximately 5-7 minutes (depending on the size of your burner hob/heat).
Flip and repeat. Using a spatula, gently flip the pancake to cook the other side, for an addition 1-2 minutes, or until golden brown. Once cooked, transfer to a plate and continue steps 5 and 6 for the remaining pancake batter.
Serve and enjoy. Serve these banana pancakes with slices of banana topped with a drizzle of warm maple syrup and enjoy!

numbered collage showing steps to make almond flour banana pancakes.

Tips for making the BEST banana pancakes

Use ripe bananas: these are sweeter, easier to mash and will give you the best tasting banana pancakes
Preheat pan before adding pancake batter: this helps get the perfect texture of pancakes – with slight crispy edges and fluffy insides. To ensure the pan is warm enough to cook the pancake – preheat on low heat. Before adding the pancake batter, brush some olive oil onto the pan and there should be a slight sizzling sound.
Cook pancakes on low-medium heat: Keep the pan on low-medium heat to maintain the temperature of the pan. Keep an eye on the temperature of the pan – if it becomes too hot, lower the heat to avoid burning the pancakes.
Burner hob sizes: the time to cook the first side of the pancake can vary based on the size of the burner hob you are using. Larger hob sizes have a slightly quicker time compared with smaller hob sizes.
Avoid flipping pancakes too soon: it is tempting (I’ve been there before), wait for the surface of the pancake to bubble before flipping to cook the other side
Don’t skip the eggs or bananas: eggs and banana help the pancake hold together and give it structure. Eggs are key because we are using almond flour which does not contain gluten. Gluten is a protein, found in regular flour and acts like a binder.
Avoid overmixing the batter: this helps the pancakes stay light and fluffy
Use the right pan: use a large griddle or non-stick frying pan which has enough of a flat surface and heats evenly to cook the pancake.

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Toppings

You can top these banana pancakes with banana slices, fresh berries, chopped walnuts/pecan nuts or chocolate chips - and a drizzle of maple syrup (warmed). For extra protein and a nutty flavor, serve with nut butter (including almond butter or peanut butter).

BONUS – Time Saving Tip (optional)

Use multiple pans/griddles so you can cook multiple pancakes at a time!

Why?

Because pancakes take time to cook – you don’t want to flip the pancake too soon or there will be a mess! You also don’t want to overcrowd your pan – so it is best to cook one or two pancakes at a time.

Instead of waiting for one at a time, get more pancakes cooking on the go and it will save you LOTS of time… (the time it takes to wash the extra pan is much less than waiting for the pancakes to cook one at a time)

Storage

These pancakes can be stored in the fridge for up to 2 days. Store without additional toppings to keep the pancakes fresh.
Once cooled, store in an airtight container or wrap in plastic wrap/cling film and foil and transfer in the fridge.
You can reheat pancakes in the microwave or in a non-stick pan, until warm.
Alternatively, you can freeze these pancakes for up to 3 months. I recommend thawing before reheating pancakes.

birds eye view of banana pancakes made using almond flour, bananas, berries and coffee in background.

How to Serve

Serve these banana pancakes with slices of banana topped with a drizzle of warm maple syrup and enjoy!

These banana pancakes go well with milk (including coconut or almond milk) or masala chai! For more fruit, serve with a glass of fresh apple, orange and carrot juice!

almond flour banana pancakes stacked with maple syrup and sliced bananas.

For more pancake recipes - check out our almond flour pancakes and matcha pancakes (almond flour)!

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