Banana Pancake with Almond Flour: Fluffy, Nutty & Gluten-free

Sure, you could grab a box mix. But when that craving for warm, fluffy pancakes hits, why not make something that feels a little more special? Something that tastes amazing and fits your dietary needs, too. This banana pancake with almond flour recipe is that answer.

You’ll get pancakes that are incredibly moist from the banana and have a lovely, slightly nutty flavor from the almond flour. They’re surprisingly easy to whip up, perfect for a lazy weekend morning or even a quick weekday treat. Get ready to impress yourself with how delicious gluten-free can be.

You’ll learn how to create tender pancakes with just a few simple ingredients. The steps are straightforward, leading you to a plate of golden-brown goodness that’s ready in no time. This is the recipe you’ll keep coming back to.

Why You Will Love This Recipe

Naturally gluten-free and grain-free.
Moist and tender from ripe bananas.
Quick to mix and cook.
Satisfies sweet cravings healthily.
A delicious way to use ripe bananas.

Ingredients

For the Pancakes

2 ripe bananas, mashed well
2 large eggs
1/2 cup almond flour, finely ground
1/4 cup tapioca starch or arrowroot powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1-2 tablespoons milk or unsweetened almond milk, if needed
1 tablespoon melted coconut oil or unsalted butter, plus more for cooking

How to Make Banana Pancake with Almond Flour — Step by Step

Mash the Bananas

Start by mashing your ripe bananas in a medium bowl. You want them really smooth, with no big lumps. A fork works perfectly for this. The riper the bananas, the sweeter and more flavorful your pancakes will be. This mashed banana forms the moist base for your batter.

Mix the Wet Ingredients

Once the bananas are mashed, crack in your two large eggs. Add the melted coconut oil or butter. Whisk everything together until it’s well combined. You’re creating a smooth, slightly sweet liquid base. It should look like a thick, creamy custard at this point.

Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, tapioca starch (or arrowroot powder), baking powder, cinnamon, and salt. Whisking the dry ingredients separately helps distribute the leavening agent evenly. This ensures your pancakes rise nicely and have a good texture.

Form the Batter

Now, pour the dry ingredients into the wet ingredients. Stir gently until just combined. Don’t overmix here; a few small lumps are totally fine. The batter will be quite thick. If it seems too stiff to pour, you can add 1 to 2 tablespoons of milk or almond milk, a little at a time, until it reaches a pourable consistency.

Cook the Pancakes

Heat a lightly oiled griddle or non-stick skillet over medium heat. You want it hot enough that a drop of water sizzles and evaporates quickly. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2–3 minutes per side, or until golden brown and cooked through. You’ll see small bubbles form on the surface when they’re ready to flip.

What to Serve with Banana Pancake with Almond Flour

Fresh Fruit Toppings

Pile on your favorite berries like blueberries, raspberries, or sliced strawberries. A fan of tropical flavors? Top with fresh mango chunks or sliced kiwi. The natural sweetness of the fruit complements the subtle nuttiness of the almond flour pancakes beautifully.

Maple Syrup or Honey Drizzle

A classic for a reason. A warm drizzle of pure maple syrup or honey adds that perfect touch of sweetness. For a more decadent experience, warm it up slightly before pouring. You can also explore other liquid sweeteners like agave nectar if you prefer.

Nut Butter Swirls

Stir a spoonful of almond butter, peanut butter, or cashew butter right into the batter before cooking, or swirl it on top after. This adds extra protein and healthy fats, making your breakfast even more satisfying. It also intensifies that lovely nutty flavor.

Greek Yogurt or Coconut Cream

For a creamy contrast and a protein boost, dollop some plain Greek yogurt on top. For a dairy-free option, a swirl of full-fat coconut cream is wonderfully rich. A sprinkle of granola can add a delightful crunch.

Storage and Reheating

Keep Them Cool

Once cooled completely, store leftover pancakes in an airtight container in the refrigerator. They will keep well for up to 3 days. Make sure they are fully cooled before packing them up, or condensation can make them soggy.

Gentle Reheating

To reheat, place pancakes in a single layer on a baking sheet. Warm them in a preheated oven at 350°F (175°C) for about 5–7 minutes, or until heated through. This method helps them retain a bit of their original texture.

Microwave Method

For a quicker reheat, place 1–2 pancakes on a microwave-safe plate. Heat on medium power for 30–60 seconds, checking after the first 30 seconds. Be careful not to overheat, as they can become a bit chewy this way.

What Makes This Recipe Special

Natural Sweetness From Fruit

The star here is the ripe banana. It provides not just sweetness but also moisture, making these pancakes incredibly tender without needing a lot of added sugar or fat. The banana flavor is present but not overpowering, creating a comforting taste.

Almond Flour Texture

Unlike traditional pancakes, almond flour lends a wonderfully soft, slightly dense, and moist texture. It has a delicate nutty undertone that pairs perfectly with banana and cinnamon. It also provides healthy fats and protein, making it more satisfying.

Simple Ingredient Swaps

This recipe is incredibly forgiving. You can easily swap out the tapioca starch for arrowroot powder or even oat flour for a slightly different texture. It’s adaptable to different dietary needs and flavor preferences.

Healthier Indulgence

These pancakes offer a way to enjoy a classic breakfast treat while sticking to gluten-free and grain-free goals. They’re packed with good-for-you ingredients like bananas, eggs, and almond flour, making them a satisfying and nourishing start to your day.

Pro Tips for the Best Results

Choose Very Ripe Bananas

For maximum sweetness and flavor, select bananas that are heavily speckled or even mostly brown. These bananas mash easily and contribute more natural sugars to the batter. Underripe bananas won’t give you that signature banana taste or sweetness.

Don’t Overmix the Batter

Overmixing can develop the starches in the almond flour and tapioca starch, leading to tough, rubbery pancakes. Stir until just combined. A few small lumps are perfectly fine and actually desirable for a tender texture. Your batter should be thick but pourable.

Get Your Pan Hot

A properly heated pan is key to achieving those beautiful golden-brown edges and fluffy centers. Test the heat by flicking a drop of water onto the surface; it should sizzle and evaporate immediately. Too low heat makes pancakes greasy; too high heat burns them before they cook inside.

Flip with Confidence

Wait for bubbles to appear on the surface of the pancake and the edges to look set before you attempt to flip. Use a thin, flexible spatula to slide under the pancake completely. A confident, swift flip prevents the pancake from breaking or sticking.

Variations and Substitutions

Add Chocolate Chips

For a treat that feels extra special, stir in a handful of dairy-free chocolate chips into the batter just before cooking. They’ll melt slightly as the pancakes cook, creating delicious pockets of chocolate. This makes them perfect for a weekend brunch.

Berry Boost

Gently fold in about 1/2 cup of fresh or frozen blueberries into the batter. If using frozen berries, don’t thaw them first, as this can add too much moisture. This variation adds a burst of fruit flavor and beautiful color.

Spice It Up

Increase the cinnamon to 1 teaspoon, or add a pinch of nutmeg or cardamom for a more complex spice profile. A tiny bit of ground ginger can also add a nice warmth. These spices pair wonderfully with the banana and almond.

Different Flours

If you don’t have tapioca starch, arrowroot powder is a direct 1:1 substitute. For a different flour blend, you can try replacing half the almond flour with coconut flour (use less, about 1/4 cup total flour) or oat flour for a slightly chewier texture.

Frequently Asked Questions

Can I Use Frozen Bananas in This Recipe?

Yes, you can use frozen bananas. Thaw them completely and drain off any excess liquid before mashing. This ensures your batter doesn’t become too watery, which can affect the pancake’s texture.

Is This Recipe Safe for a Nut Allergy?

No, this recipe uses almond flour, so it is not suitable for those with nut allergies. You could try a seed flour like sunflower seed flour, but the texture and flavor will be different.

Do I Need to Add a Sweetener Besides Banana?

The ripe bananas provide natural sweetness. However, you can add a tablespoon of maple syrup or honey to the batter if you prefer sweeter pancakes. Taste the batter before cooking to adjust.

Are These Pancakes Good for Meal Prep?

Yes, these pancakes store well in the refrigerator for a few days and can be reheated. They are a great option for making ahead for busy mornings, offering a healthier breakfast alternative.

Can I Make This Recipe Vegan?

To make this recipe vegan, you would need to replace the eggs. A common substitute is a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer.

How Do I Prevent Them From Sticking?

Ensure your pan is properly heated and lightly greased with coconut oil or butter. Non-stick pans work best. Don’t overcrowd the pan, and allow the pancakes to cook enough on the first side before flipping.

What Kind of Pan is Best for These?

A good quality non-stick skillet or a well-seasoned cast iron pan works best for these almond flour pancakes. A griddle is also a great option if you’re cooking a larger batch. Medium heat is crucial for even cooking.

Final Thoughts

These banana pancakes with almond flour are a delightful way to enjoy a classic treat with a healthier, gluten-free twist. They’re satisfying, simple to make, and taste incredibly comforting. Give them a try for your next breakfast, you might find your new favorite pancake.