You’ll Love These Almond Banana Pancakes – Simple & So Tasty
Almond banana pancakes are a wholesome twist on the classic breakfast favorite, offering a delicious way to start your day. Made with almond flour and naturally sweetened with ripe bananas, these pancakes are packed with protein, healthy fats, and essential nutrients. Their fluffy texture and subtle nutty flavor pair beautifully with toppings like fresh fruit, maple syrup, or a dollop of yogurt. Perfect for anyone looking for a gluten-free, low-carb, or nutrient-rich breakfast, almond banana pancakes are as satisfying as they are nourishing.
These delicious almond banana pancakes are a perfect breakfast option, packed with nutritious ingredients and bursting with flavor. They are quick and easy to prepare, making them an ideal choice for a busy morning. Let’s dive into the ingredients and the steps to create these fluffy and healthy pancakes.
How to make Almond banana pancakes with almond flour?
The Ingredients
- Almond flour (1 cup) – This gluten-free flour provides a nutty flavor and a light, fluffy texture. Ensure it’s not almond meal for a finer consistency.
- Tapioca flour (2 tablespoons) – Helps bind the ingredients together and adds a slight chewiness to the pancakes.
- Banana (1 large, mashed overripe banana) – Adds natural sweetness and moisture, making the pancakes tender.
- Eggs (2, room temperature) – These help bind the ingredients and give the pancakes their structure.
- Baking powder (1 teaspoon) – Provides extra rise, ensuring the pancakes are fluffy and light..
- 1 tsp kosher salt
- 1 tbsp maple syrup
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla extract
Directions:
- Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl.
- Whisk all ingredients together with a fork.
- Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.
- Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.
- Cook until the bottom is golden brown. Flip and cook for another 2 minutes.
- Serve with your favorite toppings.
Banana Pancakes
Ingredients
- Almond flour 1 cup
- Tapioca flour 2 tablespoons
- Banana 1 large, mashed overripe banana
- Eggs 2, room temperature
- Baking powder 1 teaspoon
- 1 tsp kosher salt
- 1 tbsp maple syrup
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Mix the tapioca flour, almond flour, baking powder, and salt in a large bowl.
- Whisk all ingredients together with a fork.
- Combine almond milk, egg, maple syrup, banana, and vanilla extract in the same bowl. Gently stir until everything has come together.
- Heat your non-stick skillet over medium heat, coat using butter or coconut oil. Scoop 1/4 cup pancake batter into the pan to form a small to medium-sized pancake.
- Cook until the bottom is golden brown. Flip and cook for another 2 minutes.
- Serve with your favorite toppings.
Nutritional Facts (per serving):
Calories: 250
Protein: 9g
Fat: 14g
Carbohydrates: 22g
Fiber: 3g
Sugar: 8g
How to Store Almond Banana Pancakes
Refrigerating Leftovers:
Allow the pancakes to cool completely before storing.
Stack pancakes with parchment paper or wax paper between each to prevent sticking.
Place them in an airtight container or resealable bag.
Store in the refrigerator for up to 3–4 days.
Freezing for Longer Storage:
Lay the cooled pancakes in a single layer on a baking sheet and freeze for 1–2 hours.
Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper.
Store in the freezer for up to 2 months.
Reheating Tips:
From the refrigerator: Warm pancakes in a non-stick skillet over low heat, in a toaster oven, or microwave for 30 seconds to 1 minute.
From the freezer: Reheat directly in the toaster or microwave for 1–2 minutes, or bake in the oven at 350°F (175°C) for 8–10 minutes.
Proper storage ensures your almond banana pancakes remain fresh and ready for a quick, delicious meal anytime!
Here are some creative variations of almond banana pancakes to inspire your next breakfast:
- Chocolate Almond Banana Pancakes
Add a tablespoon of cocoa powder to the batter for a rich, chocolaty twist. Top with a sprinkle of dark chocolate shavings or chips. - Berry Delight Pancakes
Mix fresh or frozen blueberries, raspberries, or strawberries into the batter. Serve with a dollop of Greek yogurt and a drizzle of honey. - Nutty Crunch Pancakes
Fold in chopped almonds, walnuts, or pecans for added texture and flavor. Garnish with more nuts and a drizzle of maple syrup. - Coconut Bliss Pancakes
Add shredded unsweetened coconut to the batter and top with coconut flakes and a drizzle of coconut cream for a tropical treat. - Spiced Pancakes
Sprinkle cinnamon, nutmeg, and cardamom into the batter for a warm, spiced flavor. Pair with a drizzle of maple syrup or almond butter. - Protein Power Pancakes
Incorporate a scoop of vanilla or chocolate protein powder into the batter for a protein-packed breakfast. Serve with sliced bananas. - Carrot Cake Pancakes
Mix grated carrots and a pinch of cinnamon into the batter. Top with cream cheese frosting or a dollop of whipped coconut cream. - Zesty Citrus Pancakes
Add orange or lemon zest to the batter for a refreshing citrus flavor. Top with a squeeze of fresh orange or lemon juice. - Savory Pancakes
Omit the sweetener and add chopped herbs, a pinch of salt, and a bit of grated Parmesan. Serve with avocado slices or poached eggs. - Pumpkin Spice Pancakes
Mix in a few tablespoons of pumpkin puree and pumpkin spice for a fall-inspired flavor. Serve with a dollop of whipped cream and cinnamon.
These variations ensure your almond banana pancakes are never boring, catering to both sweet and savory cravings while keeping them healthy and satisfying!
