Almond flour banana pancakes are fluffy and delicious! This easy breakfast recipe requires just 4 simple ingredients and comes together in minutes.
Banana almond flour pancakes are my new favorite recipe to use up overripe bananas.
My picky teenagers both asked for seconds. Proof that this is a family-friendly breakfast you can serve to kids and adults alike.
Why This Recipe Works
Naturally sweet and crispy. The mashed banana gently sweetens the pancakes and makes them taste amazing. Also, the natural sugar in the banana caramelises during frying. This creates wonderfully crispy edges.
Filling and satisfying. Instead of wheat, the recipe calls for almond flour. Almond flour is nutritious and contains healthy fats. It is also naturally gluten-free. Additionally, the pancakes are high in protein.
Low in carbs. I have calculated the ideal amount of mashed banana to maximise flavor whilst keeping the net carbs at just 11 grams.
Banana - Must have a thin peel with many black spots. This means the banana is over-ripe. Overripe bananas contain a lot more natural sweetness than ripe (yellow) bananas.
Egg - I used large eggs in this recipe. Room-temperature eggs are best for fluffy pancakes.
Almond flour - Super-fine almond flour is essential. If that's not available or expensive where you are, use blanched ground almonds (regular almond flour). Then, blend it in a high-speed blender to powder it more finely.
Baking powder - To help the pancakes rise. Check that it is fresh.
Optional: More sweetness. For a sweeter pancake, add 1-2 tablespoons of a sugar-free sweetener. I used a granulated golden monk fruit sweetener. Allulose, Bocha Sweet or xylitol would also work well.
Cinnamon - Also optional. I like to add it because it works so well with banana.
I used butter for frying. This makes the pancakes taste more like banana bread.
Let's make almond flour banana pancakes! Here are the basic steps. For more details and nutrition info, scroll down to the recipe card.
Put the eggs and chopped banana into a high-speed blender. Blend until smooth. Then, add the almond flour, baking powder plus cinnamon and sweetener, if using. Blend for 1 minute or until a smooth batter forms.
You can also mix the pancake batter in a large mixing bowl with a handheld electric mixer or in a food processor. In this case, mash the banana well with a fork.
Melt butter or oil in a large skillet or non-stick frying pan over medium heat. Spoon 3 tablespoons of batter per pancake into the skillet. You can fry 2 pancakes at the same time.
Reduce to a low heat and put a lid on the pan. Fry the pancakes for 2-3 minutes on one side. Once the edges are firm, the top is beginning to set and you can see bubbles form, flip the pancakes with a large spatula.
Fry the pancakes on the other side for another 1-2 minutes or until golden. Add more butter as required for each new batch of pancakes and continue until all batter is used up.
My mixture made 8 pancakes at around 10 centimetres diameter. I calculated 2 pancakes per person. This means this recipe serves 4 people.
Keep them small. Almond flour pancakes are more fragile than regular ones. That's why it is important to keep the pancake size small. This prevents them from breaking. Use a large spatula for flipping.
Low heat. Both almond flour and banana burn easily. Keep the heat low so the pancakes don't overbrown. I also found that adding a lid to the pan helped them cook more evenly. However, only do this if the lid is made from glass so you can see what is happening.
Wipe the pan. Wipe the pan clean with kitchen paper between batches. Then, melt new butter in the pan and continue cooking the pancakes. This way, the pancakes do not taste of burnt butter or have black flecks on them.
Adjust sweetness. Taste the batter and add your sweetener of choice if required. Whether you need any will depend on how sweet your bananas are and also on your personal preference.
Make them larger: For larger pancakes, add ¼ teaspoon of xanthan gum. This makes the batter sturdier and the pancakes won't break when you flip them. Xanthan gum is not necessary for small pancakes.
Flavor: Add 1 teaspoon of vanilla extract and a pinch of sea salt for additional flavor. You can also add pumpkin spice for a festive version.
Dairy-free: A good dairy-free alternative to butter is coconut oil because it has a high smoking point.
This extra step makes banana pancakes with almond flour super fluffy and extra thick: Separate the eggs and whisk the egg whites until stiff peaks form. Blend the egg yolks with the rest of the ingredients to a smooth batter. Then, fold the egg whites in last. Proceed with the recipe as described above.
We topped the pancakes with chicory root syrup and a few extra banana slices for the teens. The chicory syrup looks and tastes just like honey but has less than ¼ of the sugar content. I enjoyed the pancakes with a spoonful of sour cream. The stack with syrup certainly looked more photogenic, but both options tasted great.
Here are more topping ideas:
- Sliced strawberries
- Yacon syrup or sugar-free syrup
- Chocolate chips
- Peanut butter or almond butter
- Greek yogurt or whipped cream
- Chocolate sauce (Melt 40g dark chocolate with ½ teaspoon coconut oil)
- Sugar-free caramel sauce
I don't recommend it. This recipe is best with super-fine almond flour. Almond meal is coarser than almond flour. It also contains skins, which means it has a rustic, nutty flavor.
To make keto-friendly banana pancakes, use the recipe for my almond flour keto pancakes and add ½ teaspoon of banana extract.
A large pan with around 30 centimetres diameter is ideal.
You cannot replace almond flour 1:1 with coconut flour. Coconut flour is more absorbent. As a rule of thumb, you only need ⅓ the amount of coconut flour. However, I have not yet tested it in this recipe. You may need to adjust other ingredients as well.
Using more banana makes the pancakes sweeter and it increases the sugar content. It also changes the texture and makes the pancakes less fluffy.
Refrigerator: Store almond banana pancakes in an airtight container in the fridge for up to 5 days.
Freezer: These pancakes freeze well. Stack them on top of each other, placing parchment paper between each pancake. This way they don't stick together. Freeze for up to 3 months.
Defrost overnight or in the microwave. You can even warm them in the toaster!
More Almond Flour Recipes
More Healthy Banana Recipes
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Almond Flour Banana Pancakesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- non-stick frying pan, 25-30cm diameter
- Put the eggs and chopped banana into a high-speed blender. Blend until smooth. Or, mash the banana well, then mix it in a large mixing bowl with a handheld electric mixer.
- Add the almond flour and baking powder into the mixture (plus cinnamon and sweetener, if using). Blend for 1 minute or until a smooth batter forms.
- Melt butter or oil in a large skillet or non-stick frying pan over medium heat. Spoon 3 tablespoons of batter per pancake into the skillet and spread it into a round shape. You can fry 2 pancakes at the same time.
- Reduce to a low heat and put a lid on the pan. Fry the pancakes for 2-3 minutes on one side. Once the edges are firm, the top is beginning to set and you can see bubbles form, flip the pancakes with a large spatula.
- Fry the pancakes on the other side for another 1-2 minutes or until golden. Clean the pan with kitchen paper between batches and add more butter for each new batch of pancakes. Continue until all batter is used up.