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Almond Flour Banana Pancakes Recipe

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4.2 from 9 reviews

Fluffy and naturally sweet almond flour banana pancakes made with wholesome ingredients, perfect for a gluten-free breakfast that combines the flavors of ripe bananas and warm cinnamon.

Ingredients

Dry Ingredients

  • 1 ⅔ cups superfine blanched almond flour
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt

Wet Ingredients

  • 4 large eggs
  • 1 cup mashed bananas (about 2 medium-sized brown & spotty bananas)
  • 1 ½ tbsp pure maple syrup
  • 2 tsp real vanilla extract
  • 1 tbsp milk (optional, oat, almond or regular, to loosen batter if needed)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt, breaking up any clumps to ensure a smooth batter.
  2. Whisk the wet ingredients: In a separate bowl, whisk the eggs, then add the mashed bananas, maple syrup, and vanilla extract, mixing thoroughly until fully combined.
  3. Make the batter: Pour the wet mixture into the bowl with the dry ingredients and gently whisk until a thick batter forms. If the batter is too thick, stir in 1 tablespoon of milk to loosen it.
  4. Heat the pan: Place a nonstick pan or pancake griddle over medium to medium-low heat and lightly grease with butter or oil to prevent sticking.
  5. Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the pan, keeping pancakes small to avoid breaking. Optionally, add mix-ins like blueberries or chocolate chips on top.
  6. Flip and finish: Cook pancakes for about 2 minutes until the edges look set and bottoms turn golden brown. Lower the heat if browning too quickly. Carefully flip and cook for another 1–2 minutes.
  7. Repeat in batches: Wipe the pan between batches and re-grease each time to prevent sticking and browning too fast. Adjust heat to medium-low if needed after the first batch.
  8. Serve and enjoy: Stack the pancakes and serve warm with maple syrup, banana slices, or fresh berries for a delicious breakfast.

Notes

  • Use ripe, spotty bananas for maximum sweetness and moisture.
  • Almond flour pancakes are delicate; avoid making pancakes too large to prevent breaking.
  • You can substitute dairy milk with oat or almond milk to keep it dairy-free.
  • For a vegan version, consider using flax eggs and a plant-based egg substitute, though texture may vary.
  • Keep heat moderate to avoid burning almond flour pancakes as they brown quickly.
  • Optional mix-ins can be added on top of the batter before flipping for variety.

Find it online: https://simpleplatter.com/almond-flour-banana-pancakes-recipe/