Why You’ll Love This Almond Banana Pancakes
- Naturally Sweet & Satisfying. The magic here is in the ripe bananas. They don’t just add flavour; they provide a natural sweetness that means you can seriously cut back on added sugar. You get this lovely caramel-like note in every single bite.
- A Texture Dream. The almond flour gives these pancakes a wonderfully tender, almost melt-in-your-mouth crumb that’s different from regular flour-based versions. They’re substantial without being heavy—the perfect balance.
- Wholesome & Simple Ingredients. We’re keeping things pretty straightforward here. You probably have most of these ingredients in your pantry right now. It’s a recipe that feels a little bit special but is incredibly approachable for any skill level.
- Incredibly Versatile. These are a fantastic canvas for all your favourite toppings. Love berries? Go for it. A drizzle of nut butter? Absolutely. A sprinkle of dark chocolate chips? You get the idea. They’re your perfect weekend breakfast partner.
Ingredients & Tools
- 2 large, very ripe bananas (the spottier, the better!)
- 2 large eggs
- 120 g fine almond flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
- 1 tbsp maple syrup or honey (optional, depending on your banana’s sweetness)
- 1-2 tbsp milk of choice (only if needed to thin the batter)
- Butter or coconut oil for cooking
Tools: A good non-stick skillet or griddle, a mixing bowl, a fork or whisk, and a spatula.
The almond flour is the star for structure, so using a fine, blanched variety will give you the best texture. And honestly, don’t skip on the cinnamon and vanilla—they work together with the banana to create this incredible, warm aroma that just makes the whole experience feel… well, complete.
Serves: 2 (makes about 8-10 small pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Banana Ripeness is Key. This is non-negotiable, honestly. You want those bananas to be covered in brown spots. They mash easier, are much sweeter, and their flavour is far more developed. A green-tipped banana just won’t give you the same result.
- Understanding Almond Flour. Almond flour doesn’t behave like wheat flour. It absorbs moisture differently and won’t create a stretchy gluten network. This is why our batter will look a bit different—thicker and more paste-like at first. Don’t panic! It’s supposed to be that way.
- To Syrup or Not to Syrup? The maple syrup in the ingredients is optional. Taste your mashed banana mixture first. If your bananas are super ripe and sweet, you might not need it. I like to add a tablespoon just to round out the flavours, but it’s totally up to you.
- Get Your Pan Ready. These pancakes cook best over a consistent medium-low heat. If your pan is too hot, the outside will burn before the inside is cooked. Take a minute to let your skillet preheat properly—it makes all the difference.
How to Make Almond Banana Pancakes
Step 1: The Banana Base. Peel your very ripe bananas and add them to a medium-sized mixing bowl. Using a fork, mash them thoroughly until you have a relatively smooth paste with just a few small lumps. You’ll notice the scent of sweet banana already—that’s a good sign! Then, crack in the two eggs and add the vanilla extract. Whisk everything together until it’s well combined and looks a bit like a loose, yellow batter.
Step 2: Combining the Dry Ingredients. In a small bowl, whisk together the almond flour, baking powder, cinnamon, and salt. This little extra step ensures the baking powder is evenly distributed, which is crucial for getting an even rise in your pancakes. No one wants a pocket of bitter baking powder, right?
Step 3: Bringing It All Together. Now, add the dry ingredients to the wet banana mixture. Switch to a spatula and gently fold everything together. The trick is to mix until *just* combined. You’ll see the batter thicken up significantly—this is normal! If it seems so thick it’s almost like a dough, that’s when you can add a tablespoon or two of milk to loosen it to a scoopable, thick-but-pourable consistency.
Step 4: The Perfect Cook. Place your non-stick skillet or griddle over a medium-low heat. Add a small pat of butter or a teaspoon of coconut oil and let it melt, swirling to coat the surface. Once hot, drop about 2 tablespoons of batter per pancake into the pan. These won’t bubble like traditional pancakes, so you have to watch the edges. Cook for about 2-3 minutes, until the edges look set and the bottom is a lovely golden brown.
Step 5: The Flip. Carefully slide your spatula underneath—these are a bit more delicate than wheat-flour pancakes—and flip them over. They should feel firm enough to handle. Cook for another 1-2 minutes on the second side until golden and cooked through. You can peek by pressing gently in the center; it should spring back. Transfer to a plate and repeat with the remaining batter, adding more fat to the pan as needed.
Serving Suggestions
Complementary Dishes
- Crispy Smoked Bacon or Turkey Rashers — The salty, smoky crunch is a perfect contrast to the soft, sweet pancakes. It creates that classic sweet-and-savory balance that just works.
- A Light Fruit Salad — A mix of fresh berries, orange segments, and a little mint adds a refreshing, juicy element that cuts through the richness beautifully.
- Scrambled Eggs with Chives — For a more substantial brunch, creamy scrambled eggs on the side make this a truly satisfying and protein-packed meal.
Drinks
- A Strong Cup of Coffee — The bitterness of a good brew is the ultimate partner for the sweet, nutty flavours of the pancakes. It’s a match made in heaven.
- Cold Glass of Milk or Almond Milk — Simple, classic, and always satisfying. The cool creaminess is so comforting with a warm stack of pancakes.
- Sparkling Water with Lemon — The bubbles and citrus act as a palate cleanser, making each bite of pancake taste fresh and new.
Something Sweet
- Warm Maple Syrup and Toasted Almond Flakes — This is the classic finish. The warm syrup seeps into the pancakes, and the toasted almonds add a fantastic crunch and reinforce the almond flavour.
- A Dollop of Greek Yoghurt and Berry Compote — For a slightly tangy, less sweet option, the yoghurt adds creaminess and the compote gives a burst of fruity flavour.
- Dark Chocolate Chips and a Dusting of Icing Sugar — Feel like treating yourself? Melty dark chocolate chips inside the batter and a snowy dusting on top feel incredibly indulgent.
Top Mistakes to Avoid
- Mistake: Using a Blender. It’s tempting to just throw everything in a blender, but this often over-mixes the batter and can make the pancakes a bit tough. The gentle folding by hand is worth the extra minute for a tender texture.
- Mistake: Cooking on High Heat. Almond flour burns more easily than all-purpose flour. I’ve messed this up before too… a scorched outside and a raw inside is not the goal. Patience with a medium-low heat is your friend here.
- Mistake: Flipping Too Early. Because they don’t bubble vigorously, it’s easy to get flip-happy. Wait until the edges are fully set and the bottom is properly golden. A premature flip leads to pancake breakage.
- Mistake: Pressing Down with the Spatula. Once you flip them, resist the urge to press down! This squeezes out the air and makes the pancakes dense. Just let them be and they’ll cook up perfectly.
Expert Tips
- Tip: Let the Batter Rest. If you have 5 extra minutes, let the batter sit after mixing. This allows the almond flour to fully hydrate, resulting in a more cohesive batter and a slightly better rise from the baking powder.
- Tip: Keep Them Warm. To serve everyone at once, keep finished pancakes warm in a single layer on a baking sheet in a 95°C (200°F) oven. This prevents them from getting soggy while you finish the batch.
- Tip: Test One Pancake First. Always cook a single, small “test” pancake. This lets you check your heat level and see if the batter needs more milk. Adjust the consistency or temperature based on that first one—it’s a game-changer.
- Tip: Freeze for Later. These freeze beautifully! Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster or oven for a quick and healthy breakfast on busy mornings.
FAQs
Can I make these pancakes vegan?
You can certainly try! A common substitution is to use a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg, left to thicken for 5 minutes). However, the structure relies heavily on eggs, so the result will be denser and more delicate. They might not hold together as well, but the flavour will still be great. Using a commercial egg replacer might yield better results than flax alone.
My batter is really runny. What did I do wrong?
This usually happens if the bananas were smaller or less ripe than the recipe calls for, meaning there was less banana paste to absorb the liquid. Don’t worry! The fix is easy. Just add another tablespoon or two of almond flour, one at a time, stirring until the batter thickens back up to that scoopable consistency we want.
Can I use regular all-purpose flour instead of almond flour?
This is a gluten-free recipe specifically designed for almond flour, so substituting regular flour won’t work with these quantities. The liquid-to-dry ratio is completely different. If you want a traditional pancake, it’s best to find a recipe formulated for all-purpose flour. These are a different, delicious beast altogether!
Why didn’t my pancakes flip easily? They fell apart.
This usually points to two things: either the pan wasn’t hot enough (so a crust didn’t form quickly), or they were flipped too early. Make sure your pan is properly preheated and wait for those edges to look fully set before you even think about sliding the spatula underneath. A little patience goes a long way.
Can I add protein powder to this recipe?
Yes, but it requires an adjustment. Protein powder is very absorbent. I’d recommend replacing 2-3 tablespoons of the almond flour with your favourite unflavoured or vanilla protein powder. You will almost certainly need to add an extra tablespoon or two of milk to compensate for the dryness. It’s a bit of an experiment, but it can work well!
Almond Banana Pancakes
Whip up the fluffiest Almond Banana Pancakes! This easy, wholesome recipe uses simple ingredients for a naturally sweet & satisfying weekend breakfast. Ready in 25 minutes!
Ingredients
Ingredients
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2 large, very ripe bananas (the spottier, the better!)
-
2 large eggs
-
120 g fine almond flour
-
1 tsp baking powder
-
½ tsp ground cinnamon
-
¼ tsp fine sea salt
-
1 tsp vanilla extract
-
1 tbsp maple syrup or honey (optional, depending on your banana's sweetness)
-
1-2 tbsp milk of choice (only if needed to thin the batter)
-
Butter or coconut oil (for cooking)
Instructions
-
The Banana Base. Peel your very ripe bananas and add them to a medium-sized mixing bowl. Using a fork, mash them thoroughly until you have a relatively smooth paste with just a few small lumps. You'll notice the scent of sweet banana already—that's a good sign! Then, crack in the two eggs and add the vanilla extract. Whisk everything together until it's well combined and looks a bit like a loose, yellow batter.01
-
Combining the Dry Ingredients. In a small bowl, whisk together the almond flour, baking powder, cinnamon, and salt. This little extra step ensures the baking powder is evenly distributed, which is crucial for getting an even rise in your pancakes. No one wants a pocket of bitter baking powder, right?02
-
Bringing It All Together. Now, add the dry ingredients to the wet banana mixture. Switch to a spatula and gently fold everything together. The trick is to mix until *just* combined. You'll see the batter thicken up significantly—this is normal! If it seems so thick it's almost like a dough, that's when you can add a tablespoon or two of milk to loosen it to a scoopable, thick-but-pourable consistency.03
-
The Perfect Cook. Place your non-stick skillet or griddle over a medium-low heat. Add a small pat of butter or a teaspoon of coconut oil and let it melt, swirling to coat the surface. Once hot, drop about 2 tablespoons of batter per pancake into the pan. These won't bubble like traditional pancakes, so you have to watch the edges. Cook for about 2-3 minutes, until the edges look set and the bottom is a lovely golden brown.04
-
The Flip. Carefully slide your spatula underneath—these are a bit more delicate than wheat-flour pancakes—and flip them over. They should feel firm enough to handle. Cook for another 1-2 minutes on the second side until golden and cooked through. You can peek by pressing gently in the center; it should spring back. Transfer to a plate and repeat with the remaining batter, adding more fat to the pan as needed.05
