Almond Flour Banana Pancakes

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Moist and Fluffy Almond flour and banana pancakes are super easy to make with just 4 ingredients. They’re great for gluten-free and low carb diets and come together in minutes! 

Sunday mornings call for pancakes and if you’re on a low-carb, paleo, or gluten-free diet, then I’ve got you covered. These almond flour banana pancakes are a dream come true. They’re soft, moist, and fluffy. They come together in just a few minutes and melt in your mouth. My husband and daughters prefer them over “regular” pancakes and they’re all I make now!

I like to add chocolate chips for the kiddos but berries or any other add-ins are delicious too. If you’re bodybuilding or want to go the extra step, I suggest adding a tablespoon of almond butter to the batter. The almond butter makes them super moist and adds protein and flavor!

To Make gluten-free Almond Flour Pancakes, you will need:

  • 2 extra ripe banana
  • 2 eggs
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • optional add-ins: 1/2 teaspoon vanilla extract, chocolate chips, or berries.

To Make the Batter and Cook:

Mash the banana in a medium bowl, add the eggs and vanilla. Stir in the almond flour and mix until the battery is fully combined.

At this point, feel free to add some chocolate chips or your favorite add-ins(no more than 1/4 cup).

Cook pancakes on a greased pan or skillet, making sure to keep the size of the pancakes small so they don’t fall apart when flipping.

The result is soft and fluffy pancakes that are out of this world! They will keep you full for 3-4 hours and make a perfectly healthy breakfast!

Serve with butter, honey, or maple syrup and enjoy! 🙂

How to Store, Freeze, and Re-heat

To Refrigerate: The pancakes will last up to 2 days in the fridge covered in an airtight container.

To Freeze: Line a baking sheet with parchment paper and place pancakes on the baking sheet in a single layer. Freeze for 2 hours or until solid then remove from the freezer and transfer into freezer-safe zip-seal bags (can stack).

To Reheat: simply microwave for 60 seconds or until warmed through.

Almond Flour Banana Pancakes

Moist and Fluffy Almond flour and banana pancakes are super easy to make in under 15 minutes. They’re great for gluten-free and low carb diets and come together in minutes! 

4.03 from 34 votes

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Course: Breakfast

Cuisine: American

Keyword: almond flour, banana, gluten free, pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 6 pancakes

Calories: 138kcal


  • 2 ripe banana
  • 2 medium eggs
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract optional
  • 2 Tbsp chocolate chips optional
  • butter or oil for greasing pan
  • pinch of salt


  • Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice. 

  • Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.


The recipe makes about 6-7 small (4 inch) pancakes and serves about 2-3 people. Double or triple the recipe as needed. 


Almond Flour

Mixing Bowls



Serving: 1pancakes | Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 28mg | Potassium: 197mg | Fiber: 2g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

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