Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!
Table of Contents
Why You’ll Love These Almond Flour Pancakes
- Gluten-Free: Just because you have to eat a gluten free diet doesn’t mean you have to sacrifice flavor! These pancakes are just as fluffy and delicious as traditional pancakes.
- Naturally Sweetened: Thanks to the natural sweetness from the honey and ripe bananas, these pancakes are totally delicious and not loaded with refined sugar. Plus, they’re a great recipe for using up ripe bananas sitting on your counter.
- Good Source of Protein: This pancake recipe is made with almond meal and yogurt, which makes them a great way to start the day with a good source of protein.
The Ingredients
- Almond flour meal: Almond flour has about 20 grams of protein per 100 grams, which is nearly twice the amount of protein in the same amount of all purpose flour. It’s a great gluten-free alternative to regular flour.
- Eggs: Eggs add more protein and help provide structure and moistness to the pancakes.
- Honey: Honey adds natural sweetness to the pancakes without the need for refined sugar.
- Vanilla extract: Vanilla enhances the flavor of these pancakes.
- Ripe banana: Mashed banana adds more natural sweetness and moisture to the pancakes.
- Plain yogurt: Plain yogurt contributes to the pancakes’ moist texture and adds a slight tanginess, along with probiotics and protein.
- Baking soda & Baking powder: These two ingredients are leavening agents that make the pancakes super fluffy and light as air.
Variations and Substitutions
- Yogurt: Feel free to use Greek yogurt in place of the plain yogurt in this recipe. You could also use sour cream if you don’t have yogurt on hand.
- 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.
- Sweetener: Agave nectar can be used in place of honey in these pancakes.
- Toppings and Add-ins: Take these almond flour pancakes to the next level by adding chocolate chips, berries, or chopped nuts such as pecans or walnuts.
How to Make Almond Flour Banana Pancakes
Step 1: Whisk the eggs, honey, vanilla, mashed banana and yogurt in a large mixing bowl. In a separate bowl combine the almond flour, baking powder, baking soda, and salt.
Step 2: Add the dry ingredients to the wet ingredients and whisk to combine. Don’t over mix.
Step 3: 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.
Step 4: Serve with maple syrup, additional sliced bananas or dollop of yogurt on top.
Tips for This Recipe
- 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.
FAQs
Yes! I love making a big batch of almond flour banana pancakes and freezing leftovers. 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.
It’s best to make the batter fresh, as almond flour can absorb moisture and change the consistency over time. However, you can mix the dry and wet ingredients separately the night before and combine them just before cooking.
These pancakes are versatile and can be topped with fresh berries, sliced bananas, a drizzle of maple syrup, almond butter, or even a sprinkle of chopped nuts. Get creative and use your favorite toppings!
More “Healthier” Pancake Recipes
This almond flour banana pancake recipe is not only gluten-free but also packed with nutrients and natural sweetness. Not to mention, they’re so tasty! If you make this recipe and love it, leave a review and comment below.
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Almond Flour Banana Pancakes
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.
Nutrition
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