Almond flour banana pancakes are a great way to enjoy delicious and filling pancakes in a healthier way! They are dense and super filling, and they take less than 25 minutes to make! Packed with natural sweetness from bananas and the nutty goodness of almond flour, these pancakes are a perfect breakfast option for those looking to start their day with a nutritious and satisfying meal.
Almond Flour Banana Pancakes
This is one of my favorite breakfast recipes because it is super healthy. Almond flour is literally almond nuts that have been ground into a fine powder. So you can imagine how filling they are!
We mix the almond flour with milk and mashed up banana, which sweetens the pancakes naturally. No need for maple syrup!
It’s a great recipe to use up leftover bananas. And you can add pretty much anything you want to them, like chocolate chips, blueberries, or strawberries!
Are these banana pancakes healthy?
Definitely! Here are some of the health benefits of the ingredients in this banana pancake recipe.
| Almond Flour | For people who can’t eat whole grains or who are on a gluten-free diet, almond flour is a fantastic and healthy alternative. Almond flour is rich in magnesium which can help better control blood sugar levels. It is also rich in monounsaturated fat, which is a heart-healthy fat that lowers the risk of heart disease by helping to control cholesterol levels. |
| Chia Seeds | Chia seeds are loaded with antioxidants that help fight free radicals in the body which can damage our cells and contribute to disease. They are also made up of almost 1/3 fiber, meaning that 1/4 of a cup contains about 10 grams of dietary fiber. They also contain Omega-3’s in the form of ALA, which can help decrease the risk of heart disease. |
| Bananas | Bananas contain a fair amount of fiber and antioxidants. The greener the ripe banana, the more fiber and resistant starch, which can actually help regulate blood sugar levels. They also contain vitamin C, vitamin A, and potassium! |
How To Make Almond Flour Banana Pancakes
Let’s break down this simple yet delicious pancake recipe.
Start by making buttermilk. Mix the milk of choice with either lemon juice or apple cider vinegar in a bowl. Allow it to sit for 10 minutes.
While the milk is curdling, sift the almond flour, gluten-free flour, and baking powder into a large bowl. Add the salt.
Add the vanilla extract to the milk, and place the banana in the bowl with the milk. Using a handheld masher, mash the banana up into the milk as much as you can so there are no clumps. Pour the milk and mashed banana mixture into the dry ingredients and mix well until fully combined. Add the egg and continue to whisk until all of the ingredients are combined.
At this time you can add chia seeds, chocolate chips, and/or coconut flakes. I personally really enjoy the coconut flavor in this recipe, but it is up to you! I also recommend a dash of cinnamon, if you like that flavor.
Heat a little bit of butter or olive oil in a large nonstick pan over medium heat. Once hot, scoop in about 2 tbsp worth of pancake batter per pancake. Allow the pancakes to cook for 2-3 minutes per side. Note that they will darken quicker than regular pancakes, and that you may need two spatulas to flip them if they are too big. Once you see them turning golden brown on the edges, they are ready to flip.
Continue working in batches, adding more butter or oil to the pan as needed while cooking the remaining batter. Serve immediately and enjoy!
What Is The Texture Like?
So these pancakes are different from your traditional pancake made with all-purpose flour. They definitely don’t hold up as well, in my opinion. But they are healthier and taste MUCH better. And the fact that they don’t even need maple syrup is a huge plus in my book.
The texture is denser and less fluffy than all-purpose pancakes. But the flavor is better and they are healthier.
When you go to flip them, they may squish a little, making them not a perfect circle. If you want them to be a perfect circle, use two spatulas to flip the pancakes.
Frequently Asked Questions
I recommend using medium heat to cook these pancakes. If the heat is too high, the bottom will burn while the top is still watery, making them fall apart as you flip them. They will be a little harder to flip due to the ingredients used, so I recommend using two spatulas if you want to maintain perfect circles. Almond flour cooks much differently than all-purpose flour, so expect some differences in texture.
These pancakes have about 11 grams of carbs per pancake. Make sure to check with your doctor if you have any concerns over your carb intake, as I am not a doctor or dietitian.
Almond flour is quite literally a flour made from almonds. It is made by grinding blanched almonds. The consistency is closer to wheat flour, and maybe even a little courser. Make sure you are using almond flour and not almond meal, because almond meal is a lot coarser. Almond flour is also denser than traditional flours, so don’t be surprised if you get full after two pancakes! If you are interested in learning How To Make Almond Flour At Home, check out this recipe by ‘Fool Proof Living’.
If you want gluten-free pancakes, substitute the brown rice flour for gluten-free flour!
You can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, microwave for 30 seconds, flip, then microwave for another 20 seconds. They may lose some integrity in the microwaving process, but they will still taste amazing!
Tips For Success
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Did you make this healthy breakfast recipe? It would mean so much to me if you would rate it in the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Almond Flour Banana Pancakes
Equipment
- immersion blender or food processor
Ingredients
- 1 1/2 cups almond milk or milk of choice
- 1 tbsp apple cider vinegar or fresh lemon juice
- 1 banana
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup gluten-free flour of choice I used Bob's Red Mill brown rice flour
- 1 tbsp baking powder
- 1/2 tsp table salt
- 1 egg
- 2 tbsp unsalted butter or olive oil, cut up and divided between batches
Optional But Recommended
- 2 tbsp chia seeds
- 1/4 cup chocolate chips can use sugar free
- dash of cinnamon about 1/4 tsp
Freezable Coconut Chickpea Curry
Wow the flavor in these is incredible! Definitely a different texture than regular pancakes, but so much healthier