25-Minute Almond Flour Banana Pancakes (Vegan)

5 from 1 vote

Light and fluffy, vegan and gluten-free Almond Flour Banana Pancakes. A delicious nutty flavour from the almond flour and lightly sweetened with banana. Perfect for breakfast and brunch, and a family favourite! The recipe makes 15 pancakes.

Prep Time: 10

Cook Time: 15

Total Time: 25

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Oct 2, 2023 (Last updated Feb 6, 2026) by Hannah Sunderani

I don’t often call my recipes “the best” (that’s a tall order!), but I can truly say that these Almond Flour Banana Pancakes are absolute perfection and the best on the Internet! The result is a light and fluffy gluten-free pancake recipe full of nutty almond flavour and sweetness from ripe banana. They’re healthy, delicious, and are made with just 10 simple ingredients in 30 minutes!

If you’ve been following the blog for a few years, you may have tried my beautifully fluffy 30-Minute Vegan Coconut Flour Pancakes. It’s one of my favourite healthy pancake recipes, but I wanted to try and create another healthy and filling pancake recipe – this time using almond flour. After 6 rounds of recipe testing, I can confidently say that these fluffy pancakes are just as delicious and so much more satisfying than regular vegan pancakes, thanks to the added nutrition!

My husband and my 2-year old even love this recipe, so I know it will be sticking around for good! All you need is a blender and a non-stick frying pan and you’ll be ready to make gluten-free pancakes!

No blender? Try these Vegan Banana Oat Pancakes or these Fluffy Vegan Banana Pancakes instead!

almond flour pancakes in a stack on a white plate with a white backdrop. Almond flour pancakes are topped with sliced banana and there is a triangle cut out of the entire stack.

These Almond Flour Banana Pancakes are….

Naturally vegan
Gluten-free
Ready in 30 minutes
Toddler-approved
Filled with health benefits
Made with simple ingredients
Light and fluffy
Meal prep friendly

All of the ingredients required to make banana pancakes separated in individual bowls on a white backdrop.

Ingredient Notes and Substitutions

Flour: Many of my recipes have some wiggle room on the type of flour you can use, but in these almond flour pancakes, it is important to use the correct flours and measurements. You’ll need a blend of almond flour, millet flour, tapioca flour, and a gluten-free flour blend. I tested this recipe many times without using a gluten-free flour blend, but I found that the addition helps keep the pancakes really fluffy and cooked through when frying on the pan. Adjusting these flours and/or the called for measurements can greatly change the end result, so please follow the recipe!
Baking powder: The leavening agent in this healthy pancake recipe that helps them become light and fluffy, despite being gluten-free!
Almond milk: I love to make homemade almond milk using my Almond Cow or a high-speed blender. However, if you prefer the convenience of store-bought milks then make sure to check out my in-depth Store-Bought Almond Milk Review for the best brands.
Olive oil: Adds healthy fats and flavour that makes these pancakes soft, fluffy and tender. It also helps make them non-stick. If needed, you can substitute a similar oil such as avocado oil or vegetable oil.
Apple cider vinegar: A small splash of apple cider vinegar helps activate the baking powder and creates bubbles in the batter that help the pancakes rise tall and fluffy. A must for pancakes, if you ask me!
Banana: Sweet, mashed banana is not an overpowering flavour in these pancakes, but it does help add moisture, natural sweetness, and acts as a natural binder that helps hold the batter together.

Almond flour pancakes in a stack on a white plate with a white backdrop. Almond flour pancakes are topped with sliced banana. The pancakes have been sliced and are being pulled out to reveal all the layers and how the inside of the pancakes look.

How to Make Almond Flour Banana Pancakes

These fluffy almond flour banana pancakes very easy to make. As long as you have a blender and a good non-stick skillet, you’ll be able to whip them up for the whole family in no time!

To start, combine the dry ingredients together in a large mixing bowl and set aside.

Then, into the blender canister, add the almond milk, olive oil, vanilla extract, apple cider vinegar, and chopped banana. Blend on high until smooth and combined.

all of the wet ingredients placed into the blender container to be mixed together. — Into the blender canister, add the almond milk, olive oil, vanilla extract, apple cider vinegar, and chopped banana.

wet ingredients blended together until combined. — Into the blender canister, add the almond milk, olive oil, vanilla extract, apple cider vinegar, and chopped banana.

Shake the flour mixture into the blender bit-by-bit, blending on medium-high as you go to incorporate the ingredients. Scrape down the sides of the blender as needed. Once all of the flour is added and blended with the wet ingredients, a smooth batter should form.

adding the dry pancake ingredients to the blender container bit by bit. — Shake the flour mixture into the blender bit-by-bit.

pancake batter that's blended together until smooth and creamy — Shake the flour mixture into the blender bit-by-bit.

Then, bring a large, non-stick skillet to medium heat on the stovetop. Lightly coat the skillet with oil, then once hot, scoop 1/4 cup of the pancake batter into the skillet. Cook for 3-4 minutes until little bubbles begin to form, then flip and cook the pancakes on the other side for 2-3 minutes, or until the exterior of the pancakes are golden brown.

Oil coated non-stick skillet with a dollop of pancake batter being placed into the skillet for cooking. — Lightly coat the skillet with oil, then once hot, scoop 1/4 cup of the pancake batter into the skillet.

Pancake that's being cooked on a skillet with little bubbles starting to form indicating its ready to flip. — Lightly coat the skillet with oil, then once hot, scoop 1/4 cup of the pancake batter into the skillet.

Continue the cooking process, cooking 2 to 3 pancakes at a time, until you’ve cooked all of the remaining batter. If the pancakes begin to stick at all, re-coat the skillet with oil as needed.

Serve with a drizzle of maple syrup and your favourite toppings like banana slices, fresh berries, nut butter, coconut flakes, coconut yogurt, and more!

almond flour pancakes in a stack on a white plate with a white backdrop. Almond flour pancakes are topped with sliced banana and are being drizzled with maple syrup.

Recipe FAQs

Can I let the pancake batter sit overnight?

Yes! If you’d like to meal prep this pancake batter the night before, blend it together and store covered directly in the blender canister. Then, the next morning, quickly blend it to re-incorporate and pan-fry them as usual!

Storage and Freezing Instructions

These pancakes will keep for up to 3 days when stored in an airtight container in the fridge. To keep them as moist as possible, I’d recommend wrapping the pancakes well in reusable wrap or plastic wrap before storing in an airtight container. Reheat leftovers in a non-stick skillet until warm again.

Almond flour pancakes can also be frozen. Individually wrap each pancake (or a small stack of pancakes with a piece of parchment paper between each pancake) in plastic wrap, then place them together in a freezer safe bag. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator or reheat them directly from frozen at a low heat on a non-stick skillet.

almond flour pancakes on a white plate topped with a square of butter and sliced bananas. Drizzled with maple syrup. The plates are on a white backdrop with a bowl of bananas in the top right corner and kitchen towel on the right hand side.

Tips for Success

Use a large nonstick skillet. It’s most optimal to use a non-stick frying pan when making these healthy banana pancakes. I tried this recipe on a non-stick and a regular stainless frying pan and the non-stick allowed for easy gliding and flipping. If you’re using a regular frying pan, you’ll have to use much more oil to coat the base of the pan and cook for longer on very low heat. Non-stick is the way to go in my opinion when it comes to pancakes and crepes!
Keep the pancakes warm as you go. If you’d like to serve these pancakes at once, keep the cooked pancakes warm in the oven at 170F on a baking sheet until ready to eat.
Use a thin spatula. Thin spatulas allow for much easier flipping and sliding underneath the pancakes. Avoid using thick wood utensils – they’ll give you trouble!

almond flour pancakes in a stack on a white plate with a white backdrop. Almond flour pancakes are topped with sliced banana.

I hope you love these Almond Flour Pancakes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more delicious vegan and gluten-free recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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