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Almond Flour Banana Pancakes

dairy-free gluten-free grain-free low-carb paleo vegetarian
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5 from 7 votes
By Carine Claudepierre - - 1 Comments
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These Almond Flour Banana Pancakes are healthy pancakes sweetened with bananas.

It’s a great healthy breakfast recipe packed with 15 grams of proteins per serving of 3 pancakes and no sugar added.

Almond Flour Banana Pancakes

Bananas On A Low-Carb Diet

I love baking with almond flour for breakfast because it’s a high-protein, low-carb flour that keeps you full for hours.

But adding banana to almond flour is even better! The texture of your baked goods is ultra fluffy, adding a natural, sweet flavor without using any added sweetener.

If you love working out in the morning, almond flour and banana make the perfect combo.

It keeps the whole recipe pretty low in carbs but adds enough natural sugar from bananas to refuel your muscles.

So even if I love following a low-carb diet, on high-cardio days, I appreciate a post-workout breakfast using this combo of ingredients to refuel the muscles.

Why You’ll Love These Pancakes

You can easily make a range of almond flour banana baked goods like almond flour banana muffins or almond flour banana bread.

You can add ripe bananas into an almond flour pancake recipe for a quick and easy high-protein breakfast.

They are naturally:

  • Dairy-Free
  • Paleo
  • Low-Carb
  • Gluten-Free
  • Grain-Free

How To Make Almond Flour Banana Pancakes

It’s super easy to make banana pancakes with almond flour and a great breakfast recipe to use your ripe bananas sitting on the kitchen counter.

Ingredients

All you need to make them are:

  • Almond Flour – You need to use ultra-fine almond flour with a nice golden color. Stay away from almond meals that make pancakes gritty and dark in color.
  • Eggs – This recipe won’t work with flax eggs or egg replacers, so stick to the eggs for the best texture.
  • Ripe Bananas or yellow bananas both work. The riper the bananas, the sweeter the pancakes will be. Note that carbs in bananas vary depending on their maturity, so pick wisely based on your health goals.
  • Vanilla Extract – For extra flavors.
  • Almond Milk – You can use unsweetened almond milk or any other plant-based milk such as oat milk, cashew milk, or coconut milk.
  • Baking Powder
  • Optional – You can add a granulated sweetener to boost the sweetness of the pancakes if desired. It can be a low-carb granulated sweetener like erythritol, allulose, or coconut sugar for a healthy refined sugar-free option.
  • Olive Oil or coconut oil to cook the pancakes.

Mashing The Bananas

First, peel and mash the banana roughly with a fork on a chopping board.

Measure the amount needed by the recipe, not more or less, because it will impact the texture of your pancakes.

Too much banana makes the pancakes difficult to flip, so please take the extra minutes to measure your amount of mashed bananas.

Place the ingredients in the jug of a high-speed blender.

Almond Flour Banana Pancakes

Blending Ingredients

In the blender’s jug, add the eggs, olive oil, vanilla extract, almond flour, baking powder, sweetener, and a pinch of xanthan gum.

The latter is optional, but it makes the pancakes easier to flip. Then, blend on high speed for 20 to 30 seconds until the batter is smooth.

Heat a large pancake griddle or crepe pan over medium-high heat.

Grease the surface with coconut oil or olive oil using a spray or a piece of absorbent kitchen paper to rub the surface and spread the oil evenly in a small layer.

Almond Flour Banana Pancakes

Making The Pancakes

Pour 1/4 cup of almond flour banana pancake batter on the pan and cook the pancake for 2 to 3 minutes until the sides start to dry out.

Then, slide a spatula under the pancake and flip them to the other side. Keep cooking for 1 minute or until set.

Cool down on a wire rack while cooking the remaining pancake batter.

Almond Flour Banana Pancakes

Serving

Serve the banana almond flour pancakes plain or stack with a drizzle of maple syrup and banana slices on the top.

You can also serve these pancakes with:

Add-Ons

You can have fun adding some crunchy ingredients into the pancake batter, including:

  • Chopped Walnuts
  • Chopped Pecans
  • Pinch of Ground Cinnamon
  • Dark Chocolate Chips

Allergy Swaps

Below I listed some easy swaps you can use in this pancake recipe to adjust the recipe to your diet requirements.

  • Low-Carb Keto-Friendly – You can reduce the amount of banana in the recipe to 1/2 small banana to keep some flavors without using too much of it. Instead, add a splash of almond milk if the batter is too thick or dry.
  • Nut-Free – You can swap the almond flour with sesame flour or sunflower seed flower or use my oat flour pancake recipe. You can swap almond milk for any milk you love, including hemp milk, oat milk, coconut milk, or even regular milk, if you like dairy milk products more.

Frequently Asked Questions

Below I listed the answers to your most frequent questions about these almond flour banana pancakes.

Can I Make The Pancakes Without Eggs?

No, this recipe won’t work with vegan egg replacers like flax eggs or store-bought egg replacer mix.

You must use eggs, or the batter won’t hold together.

Can I Prepare The Batter Without A Blender?

You can make this recipe without a blender, but the pancakes will be denser when all the ingredients are mixed in a bowl together.

That’s the reason why it’s preferable to use a blender to make the batter smooth.

Can I Add Blueberries To The Recipe?

Yes, you can add 1/2 cup of fresh or frozen blueberries to make blueberry banana pancakes with almond flour.

Can I Use Coconut Flour Instead Of Almond Flour?

No, you can’t swap almond flour with the same amount of coconut flour because both flours have different properties and nutrition profiles.

Use my coconut flour pancake recipe if you prefer to use coconut flour.

Almond Flour Banana Pancakes

Did you try these almond flour banana pancakes? Share a comment or review below to let me know how it went.

Almond Flour Banana Pancakes

Almond Flour Banana Pancakes

These almond flour Banana Pancakes are healthy almond flour pancakes sweetened with bananas. A great healthy pancake recipe packed with 6 grams of protein per pancake and no sugar added.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 12 pancakes
Serving Size: 1 pancake

Nutrition

Net Carbs 7.7g
Fat 9.7g
Protein 5.3g
Calories 140kcal
5 from 7 votes
Review Print

Ingredients

Optional

  • 2 tablespoons Coconut Sugar to boost sweetness
  • ¼ teaspoon Xanthan Gum firm up batter

Instructions

  • Peel, mash the bananas and measure 3/4 cup of mashed bananas. Place in the jug of a high-speed blender.
  • In the blender jug, add the eggs, olive oil, vanilla extract, almond flour, baking powder, sweetener (if used) and xanthan gum – this makes the pancakes easier to flip without breaking.
  • Heat a large non-stick pancake pan or griddle over medium-high heat.
  • Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
  • Ladle 2 tablespoons of batter onto the griddle for each pancake and spread with the back of a spoon to expand on the pan. Don't make too large pancakes, or they get difficult to flip.
  • Cook on low-medium heat for 2-3 minutes then slide a flat tool gently under the pancake and flip.
  • Cook on the other side for 1-2 minutes or until golden brown.
  • Serve the almond flour banana pancakes with butter, banana slices, or maple syrup.
  • Store the pancakes in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. They can be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.
Note 1: Any oil works or melted butter.
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Nutrition Facts
Almond Flour Banana Pancakes
Amount Per Serving (1 pancake)
Calories 140 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 1.2g8%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 62mg21%
Sodium 100.5mg4%
Potassium 94.7mg3%
Carbohydrates 9.7g3%
Fiber 2g8%
Sugar 4.4g5%
Protein 5.3g11%
Net Carbs 7.7g
Vitamin A 102.6IU2%
Vitamin B12 0.1µg2%
Vitamin C 1.7mg2%
Vitamin D 0.3µg2%
Calcium 79mg8%
Iron 1mg6%
Magnesium 7.6mg2%
Zinc 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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