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By: Chef Laura Bonicelli 

Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness. Buy your ingredients at your favorite Farmers Market! 

Almond Flour Pancakes with Bananas

About Banana Almond Flour Pancakes with Blueberries

Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness.

Cinnamon, nutmeg, and vanilla enhance the banana’s natural sweetness without any sugar in the batter. I like to serve my banana almond flour pancakes with a dusting of powdered sugar, but they are sweet enough without any additional sugar. Of course, if you want to get out the maple syrup, that’s your call. I think these almond flour banana pancakes don’t need it.

Almond flour is one of my favorite flours. Comprised only of ground almonds, it adds a lot of nutritional value. Almond flour is an ideal alternative for a gluten-free diet. It is high in protein, manganese, vitamin E, monounsaturated fats, and fiber, and it is low in carbohydrates.

These pancakes with almond flour and bananas are very easy to put together. You can mix the batter with a whisk, but I prefer to use an immersion blender. I do like the batter completely smooth. I prefer to work in small batches, keeping my oven set to 250º F, I put the pancakes on a baking sheet in the oven to keep them warm as I work.

It’s essential to heat your skillet to temp before you start, so the first pancakes aren’t pale. Medium heat is perfect. If the pancakes cook too quickly, they won’t set before you turn them, making flipping the cakes challenging.

Aside from their banana -y flavor, I love these pancakes because they are so light and yet, very satisfying. They present beautifully on a plate and because they are small, you can have a lot of them!

If you’re looking for another gluten-free pancake recipe, try my Buckwheat Almond Flour Pancakes with Berry Compote. They are show-stopping!

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I hope you love this recipe! 

Buon Appetito!
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Step by Step Instructions

Banana Almond Flour Pancakes

Banana Almond Flour Pancakes with Blueberries

Chef Laura Bonicelli
Banana Almond Flour Pancakes are delicate and delicious crêpe-like pancakes with natural banana sweetness.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 319 kcal

Equipment

  • cast iron skillet
  • non-stick skillet
  • fish turner

Ingredients
  

  • 2 medium-sized ripe bananas
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup almond flour
  • Toppings
  • 1/2 cup blueberries
  • 1 tablespoon powdered sugar

Instructions
 

  • Mash the banana in a medium bowl with a fork or potato masher. Add the eggs, vanilla, baking powder, cinnamon, nutmeg, and almond flour. Whisk until well-blended. (I use an immersion blender for this.)
  • Spray a large non-stick skillet with cooking spray and heat over medium heat. Using a 1/8-cup measure, drop batter onto the heated skillet, working in batches. Cook until the pancakes' edges are set and they are brown on the bottom, about 1 minute. Using a thin spatula, carefully flip the pancakes and cook for another minute until the pancakes are golden on the bottom. (I use a fish turner to turn the pancakes.)

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 319kcalCarbohydrates: 40gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 246mgSodium: 148mgPotassium: 542mgFiber: 5gSugar: 23gVitamin A: 432IUVitamin C: 14mgCalcium: 102mgIron: 2mg
Keyword almond flour, banana, blueberries, crepe, pancake
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