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A stack of golden brown almond flour banana pancakes topped with fresh fruit and syrup.
Print Recipe

Almond Flour Banana Pancakes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 350kcal

Ingredients

  • 2 large ripe bananas
  • 2 large egg s
  • 1 cup blanched almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil

Instructions

  • Peel the bananas and place them in a mixing bowl. Use a fork to mash them until a smooth paste forms.
  • Add the eggs and vanilla extract to the mashed bananas. Whisk until the mixture is uniform.
  • Incorporate the almond flour, baking powder, cinnamon, and salt. Stir until the dry ingredients are fully hydrated.
  • Heat a non-stick skillet over medium-low heat and add a small amount of coconut oil.
  • Scoop approximately 1/4 cup of batter per pancake onto the skillet. Do not overcrowd the pan.
  • Cook for 3 to 4 minutes. Because almond flour pancakes are delicate, wait until the surface shows small bubbles and the base is firm before flipping.
  • Carefully flip with a thin spatula and cook for an additional 2 to 3 minutes until golden brown.
  • Serve immediately with desired toppings.