The Best Almond Flour Banana Pancakes (Vegan)

Oct 2, 2023 by Hannah Sunderani

The Best Almond Flour Banana Pancakes (Vegan)

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! 

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

The Health Benefits 

While I don’t follow a 100% gluten-free diet, I tend to favour gluten-free flours over wheat flour because gluten-free flours are often so much more wholesome and nutritious than enriched wheat. So, in addition to these pancakes being easy to make as well as keeping you feeling satiated with substantial, natural ingredients; they’re also packed with health promoting ingredients. For example, these pancakes are made with 4 nutritious flours: almond flour, millet flour, tapioca flour, and a gluten-free flour blend. 

Almond flour is made from whole almonds that have been ground into a superfine almond flour and is an excellent source of heart-healthy fats and plant-based protein which can aid in muscle repair following your morning workout. Millet flour is high in essential nutrients like magnesium, phosphorous, B vitamins, and dietary fiber. Tapioca flour is easy to digest and acts as a great binder, which is great for replacing eggs and keeping this recipe vegan and cholesterol free. Finally, gluten-free flours are typically rich in grains, seeds, and offer a diverse nutrient profile (much more so than regular flour!). 

In short, these pancakes are filled with ingredients that I feel good about feeding my family! And I think you will too.

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! If you are looking for a new brand of alternative flours to try, I personally love Bob’s Red Mill. 
• 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.  

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. 

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.

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. 

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!

Recipe FAQs

What is a good substitute for bananas in pancakes?

I have not tested a substitution for the ripe bananas in these almond flour pancakes. If you don’t enjoy the flavour of banana, I’d recommend trying one of my other popular breakfast recipes such as these Lemon Chia Pancakes or these Whole Grain Pancakes with Berries and Coconut Yogurt. 

Should my pancakes be gooey in the middle?

These pancakes should be light and fluffy throughout. If they are gooey in the centre, it is possible the pancakes are too thick and aren’t cooking fully. To avoid this, I recommend to lower the heat so the pancakes cook the entire way through instead of just on the surface. You can also try making them with a 1/4 cup of batter. If you use more batter to make bigger pancakes, they will take a lot longer to cook through and may remain gooey. 

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!

Can I add chocolate chips to my banana almond flour pancakes?

Absolutely! If you love chocolate chip pancakes, pour 1/4 cup of the batter at a time and sprinkle the top of the batter with your favourite vegan and gluten-free chocolate chips. This will allow you to keep some plain if others prefer to enjoy these healthy pancakes plain.  

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. 

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!  

More Recipes Using Almond Flour You Might Like:

• Vegan Lemon Almond Cake
• The Best Vegan and Gluten-Free Carrot Cake
• Vegan Matcha Cheesecake
• Vegan Linzer Cookies

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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• Summer
• Winter
• 10 ingredients or less
• 30 mins or less