Looking for a delicious gluten-free brunch option? These almond flour banana pancakes are just as light and fluffy as regular pancakes, but without the gluten!
They have a delicious, delicate almond flavor and are sweetened with ripe bananas. Plus, the batter is made in a blender, making these pancakes super quick and with less mess!
Gluten free pancakes with banana
These healthy banana pancakes are surprisingly fluffy for a no-flour pancake and have a nice banana flavor that’s not too sweet. (There is also no refined sugar!).
Plus, they’re super easy to put together and are great for that Have a good meal Prepare in advance! They keep well in the fridge or freezer and are wonderful to reheat in the toaster or microwave.
They’re also a hit with kids and can be topped with just about anything! I share tons of ideas further down the post, from fruit to nut butters to yogurt and more.
You can of course just make it with a dash of pure maple syrup if you prefer!
recipe ingredients
Here’s what you need to make these gluten-free banana pancakes:
- bananas (Ripe bananas are recommended here for a sweeter taste!)
- eggs
- butter (Dairy or non-dairy both work great.)
- vanilla extract
- baking powder
- Cinammon
- Salt
- almond flour (Any brand of finer almond Flour should work here – just make sure to be blanched almond Flour instead of almond Have a good meal. almond Have a good meal The shells are mixed in, so there are dark brown spots all over. Blanched almond Flour is much finer and creates a fluffier texture.)
Plus any toppings you’d like! For example: maple syrup, fresh berries, slivers of almonds, Greek yogurt and/or additional banana slices.
For another easy gluten-free pancake recipe, try these Banana Pumpkin Pancakes or these Banana Protein Pancakes (<- we make these several times a week because the kids love them)!
How to make banana pancakes with almond flour
To make these almond flour pancakes, start by mixing together bananas, eggs, melted butter (or vegan butter), and vanilla in a blender. Pour the dry ingredients (almond flour, baking powder, ground cinnamon and salt) on top. Stir everything until smooth.
(Hot tip: if you put the ingredients in the blender in this order, make sure the dry ingredients don’t get stuck at the bottom of the blender!)
Next, heat a skillet over medium-low heat. Add a stick of butter (or vegan butter) and toss until melted and covering the pan.
Pour 1/4 cup batter onto pan. Bake for 2-3 minutes on each side until the pancake is a deep golden brown color on the bottom.
Then gently flip with a spatula and cook for a few more minutes until firm and fluffy.
Repeat until all of the batter is used up. Finally, stack them and serve with sliced bananas, slivered almonds, and maple syrup (or any topping you like)!
Pancake Cooking Tips
Here are a few tips for making these grain-free pancakes perfect:
- Although all-purpose flour can have problems if mixed too much, gluten-free flours like almond flour don’t have this problem. So you don’t have to worry about overmixing! Be sure to mix the batter completely until smooth.
- These pancakes don’t bubble on the edges like many others do Flour-based pancakes, so it’s important to check that they’re a deep golden brown color before flipping. Otherwise, the pancake could fall apart when flipped if one side is undercooked.
- Be sure to wait until the pan is fully heated before adding the pancake batter to ensure even cooking.
- You may need to add more butter/vegan butter to the pan between batches, especially if making more than one batch of the recipe.
Would other gluten free flours work in this recipe?
I would not recommend using any other gluten free product Flour like oats Flour or coconut Flour in this recipe. These different types of flour absorb liquid at different rates and would drastically change the texture.
Why do almond flour pancakes fall apart?
Almond flour pancakes can have a slightly shorter shelf life than all-purpose flour pancakes. Luckily, you shouldn’t have any problems with this recipe – just make sure your pancakes reach a deep golden brown on the first side before flipping them.
They certainly don’t need to be burned, but they might look light darker than Flour-based pancakes. Cooking enough on the first side will ensure they don’t fall apart.
Ideas for topping banana pancakes
Looking for inspiration on what to top these Banana Almond Flour Pancakes? Here are some ideas that would taste amazing:
- maple syrup
- fresh berries
- Coconut flakes or shreds
- flaked almonds or chopped walnuts/pecans
- greek yogurt
- additional banana slices
- other fruits (peaches, pineapples, etc.)
- Chia jam (try the blueberry chia jam recipe featured in my Lemon Pancakes with Ricotta recipe post!)
- Nut butters (peanut butter, almond butter, sun butter, etc.)
- Seeds (chia seeds, pumpkin seeds, etc.)
However you choose to enjoy these, I hope you love them! The full Almond Flour Banana Pancakes recipe is at the bottom of this post. Enjoy!
More gluten-free breakfast recipes:
More French toast and pancake recipes to try (not gluten-free):
Almond Flour Banana Pancakes (gluten free)
Just as light and fluffy as regular pancakes, these almond flour pancakes are sweetened with ripe bananas. They’re also blended, so there’s less mess!
preparation time
10 mins
cooking time
10 mins
total time
20 minutes
yield
8-12 pancakes (about 4 servings)
Ingredients:
-
2 medium ripe bananas
-
4 eggs
-
1 tablespoon dairy or non-dairy butter, melted, plus extra for cooking
-
1 teaspoon vanilla extract
-
1 teaspoon baking powder
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon salt
-
1 1/2 cups almond flour*
-
optional toppings: maple syrup, slivered almonds and banana
Instructions:
- Place all the ingredients in a blender, start with the bananas, eggs, butter and vanilla on the bottom, then add the dry ingredients on top (dry ingredients first). Mix until batter is smooth.
- Heat a large nonstick skillet or griddle over medium-low heat. Brush lightly with butter, then pour about 1/4 cup of the batter onto the pan and bake for 2-3 minutes on each side, until golden brown. These pancakes don’t bubble around the edges like many flour-based pancakes. Therefore, lift the edge of a pancake with a spatula and check if it’s golden brown to know when it’s ready to flip.
- Top with maple syrup, flaked almonds and banana.