Gluten-Free Banana Almond Flour Pancakes

Gluten-Free Banana Almond Flour Pancakes

Tender almond flour pancakes sweetened naturally with ripe banana, no gluten needed.

Total 22 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

These pancakes use almond flour and mashed ripe banana to create a moist, slightly nutty stack without any wheat flour. The batter comes together in one bowl and cooks up golden on a hot skillet, making it a solid weekend breakfast for those avoiding gluten. Serve warm with maple syrup, fresh banana slices, or a dollop of nut butter.

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 ripe bananas, mashed
  • 3 large eggs
  • 1/4 cup milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil
  • 2 tablespoons neutral oil, for cooking

Method

  1. In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.

  2. In a separate bowl, mash the bananas until smooth, then whisk in the eggs, milk, honey, vanilla extract, and melted coconut oil until combined.

  3. Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter.

  4. Let the batter rest for 5 minutes to thicken slightly.

  5. Heat 1 teaspoon of oil in a 9-inch nonstick skillet over medium-low heat. Pour in 1/4 cup of batter per pancake and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

  6. Flip and cook the other side until golden brown and cooked through, about 2 minutes.

  7. Repeat with the remaining batter, adding more oil to the skillet as needed and adjusting heat if pancakes brown too quickly.

  8. Serve warm with maple syrup, sliced bananas, or nut butter as desired.

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    Gluten-Free Banana Almond Flour Pancakes

    These pancakes use almond flour and mashed ripe banana to create a moist, slightly nutty stack without any wheat flour. The batter comes together in one bowl and cooks up golden on a hot skillet, making it a solid weekend breakfast for those avoiding gluten. Serve warm with maple syrup, fresh banana slices, or a dollop of nut butter.

    22 min 4 servings 410 cal

    Ingredients

    • 2 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 1/2 teaspoon ground cinnamon
    • 2 ripe bananas, mashed
    • 3 large eggs
    • 1/4 cup milk
    • 1 tablespoon honey
    • 1 teaspoon vanilla extract
    • 1 tablespoon melted coconut oil
    • 2 tablespoons neutral oil, for cooking

    Method

    1. 1

      In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.

    2. 2

      In a separate bowl, mash the bananas until smooth, then whisk in the eggs, milk, honey, vanilla extract, and melted coconut oil until combined.

    3. 3

      Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter.

    4. 4

      Let the batter rest for 5 minutes to thicken slightly.

    5. 5

      Heat 1 teaspoon of oil in a 9-inch nonstick skillet over medium-low heat. Pour in 1/4 cup of batter per pancake and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

    6. 6

      Flip and cook the other side until golden brown and cooked through, about 2 minutes.

    7. 7

      Repeat with the remaining batter, adding more oil to the skillet as needed and adjusting heat if pancakes brown too quickly.

    8. 8

      Serve warm with maple syrup, sliced bananas, or nut butter as desired.