Almond Flour Banana Pancakes

4 from 1 vote

Almond Flour Banana Pancakes

Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.

Prep Time5

Cook Time6

Total Time11

Course: Breakfast

Cuisine: American

Servings:

Calories: 364kcal

Author: Catherine McCord

Equipment

Large saute pan or griddle

Ingredients

3 eggs
2 tablespoons honey or agave nectar
1 teaspoon vanilla extract
1 ripe banana, mashed
1/2 cup plain yogurt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups almond flour meal

Instructions

Whisk the first 5 ingredients in a bowl.
Whisk the remaining dry ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients and whisk to combine.
Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
Serve with maple syrup additional toppings of choice!

Notes

Cook low and slow: Almond flour can burn easily and get too dark, so it's best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It's also helpful to make smaller sized pancakes to prevent them from getting too dark.
Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
Don't over mix the batter: Like with all pancake batter, don't over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
Flour Mixture: If you'd like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.

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