Almond Flour Banana Pancakes (Gluten-Free Recipe)

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

5 from 4 votes

Almond Flour Banana Pancakes (Gluten-Free Recipe)

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!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: All cuisines, American, western

Servings: pancakes

Calories: 216kcal

Author: Sonia

Ingredients

135 g Almond flour
1 ½ teaspoons Baking powder
3 Eggs 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)
2 Bananas mashed
1 tablespoon Olive oil or extra virgin olive oil
½ teaspoon Vanilla extract
½ teaspoon Maple syrup (refined sugar-free) optional

Instructions

In a large mixing bowl, add almond flour and sift in the baking powder, whisk together.
In another bowl, add the wet ingredients (eggs, mashed bananas, olive oil, maple syrup and vanilla extract) and whisk until combined, this will be pale yellow colour which is slightly lumpy).
Preheat non-stick frying pan(s) or griddles on low heat (for a few mins).
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.
Gently brush pan with oil. Add approx. ¼ cup of the banana pancake batter onto the pan. Allow to cook on low-medium heat, for approx 5-7 minutes or until bubbles form on the surface of the pancake.
Using a spatula, gently flip the pancake to cook the other side, for an addition 1-2 minutes.
Once cooked, transfer to a plate and continue steps 5 and 6 for the remaining pancake batter. Serve banana pancakes with slices of banana or fresh berries topped with a drizzle of warm maple syrup. Enjoy

Notes

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 ensures the pan is warm enough to cook the pancake.
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 varies based on the size of the burner hob you are using.
Avoid flipping pancakes too soon: wait for the surface of the pancake to bubble before flipping to cook the other side
Stack pancakes on top of each other: this helps to keep them warm and moist
Use multiple pans/griddles: so you can save time and cook multiple pancakes in one go!

Nutrition