Oct 2, 2023 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!
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.
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!
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.
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.
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!
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.
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.
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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