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!
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!
I hope you love this recipe!
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Banana Almond Flour Pancakes with Blueberries
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
Chef Laura Bonicelli
Nutrition
More Recipes
Minestrone Verde
Take me to the lesson... Snap Pea Minestrone Verde Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce. 1 clove garlic (minced)2 tablespoons pine nuts1 cup chopped basil1/4 cup grated Asiago or Parmesan cheese2 tablespoons...
Lemon Thyme Buttermilk Sherbet
Take me to the lesson... Lemon Thyme Buttermilk Sherbet Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat. ice cream makerfine mesh strainer 1 cup sugar3/4 cup water1/4 cup chopped lemon thyme2 1/2 cups cold buttermilk -- whole milk if possible (but...
Cantaloupe Carpaccio
Take me to the lesson... Cantaloupe Carpaccio Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe. mandoline 1/2 medium-sized cantaloupe=====1 tablespoon lime juice1 tablespoon honey=====whole tarragon leavesAleppo pepper --...
Recent Comments