Looking for a delicious gluten free brunch option? These almond flour banana pancakes are just as light and fluffy as traditional pancakes, but without the gluten!
They have a delicious delicate almond flavor, and are sweetened with ripe bananas. Plus, the batter is made in a blender, so these pancakes come together super quickly and with less mess!
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Gluten Free Pancakes with Banana
These healthy banana pancakes are surprisingly fluffy for flourless pancakes, and have a lovely banana flavor that isn’t overly sweet. (There’s no refined sugar, either!).
Plus, they’re super easy to put together and would be great for meal prepping in advance! They keep well in the fridge or freezer, and reheat beautifully in the toaster or microwave.
These are a hit with kids, too, and can be topped with basically anything! I’m sharing a ton of ideas further down in the post, from fruit to nut butters to yogurt and more.
Of course, you can always keep it simple with a drizzle of pure maple syrup if you prefer!
You might also love these soft and moist gluten free banana chocolate chip muffins. So delicious and easy to make ahead of time!
Here’s what you’ll need to make these gluten free banana pancakes:
- bananas (Ripe bananas are recommended here for a sweeter flavor!)
- butter (Dairy or non-dairy both work great.)
- vanilla extract
- baking powder
- ground cinnamon
- almond flour (Any brand of fine almond flour should work here – just be sure to look for blanched almond flour rather than almond meal. Almond meal has the skins mixed in, so it will have dark brown specks throughout. Blanched almond flour is much finer and creates a fluffier texture.)
Plus, any toppings you want! For example: maple syrup, fresh berries, sliced almonds, Greek yogurt, and/or extra banana slices.
How to Make Banana Pancakes with Almond Flour
To make these almond flour pancakes, start by combining bananas, eggs, melted butter (or vegan butter), and vanilla in a blender. Add the dry ingredients (almond flour, baking powder, ground cinnamon, and salt) on top. Blend until smooth.
(Hot tip: adding the ingredients to the blender in this order helps make sure the dry ingredients don’t get stuck on the bottom of the blender!)
Next, heat a skillet over medium-low heat. Add a pat of butter (or vegan butter) and swirl it around until it’s melted and the skillet is coated.
Drop 1/4 cup of batter onto the pan. Cook for 2-3 minutes on each side, until the pancake is a deep golden brown color on the bottom.
Then, carefully flip over with a spatula and cook another couple minutes until set and fluffy.
Repeat until all the batter is used up. Lastly, stack them up and serve with banana slices, sliced almonds, and maple syrup (or any toppings you like)!
Pancake Cooking Tips
Here are a few tips to make sure these grain free pancakes come out perfectly:
- Although all-purpose flour can have issues when over-mixed, gluten-free flours like almond flour don’t have that issue. So there’s no need to worry about over-mixing here! Be sure to blend fully until the batter is smooth.
- These pancakes don’t bubble around the edges like many flour-based pancakes, so checking for a deep golden brown color is important before flipping. Otherwise, if the pancake isn’t cooked enough on one side, it may fall apart when flipping.
- Make sure to wait for the pan to heat up fully before adding the pancake batter to ensure even cooking.
- You may need to add more butter/vegan butter to the pan in between batches, especially if making more than one batch of the recipe.
Would other gluten free flours work in this recipe?
I wouldn’t recommend substituting a different gluten free flour like oat flour or coconut flour in this recipe. These different types of flours absorb liquid at different rates, and would drastically change the texture.
Why do almond flour pancakes fall apart?
Pancakes made with almond flour can be slightly less sturdy than pancakes made with all-purpose flour. Fortunately, you shouldn’t have an issue with this recipe – just you make sure your pancakes reach a deep golden brown on the first side before flipping.
They certainly don’t need to be burnt, but they might look slightly darker than flour-based pancakes. Cooking enough on the first side will help make sure they don’t fall apart.
Banana Pancake Topping Ideas
Looking for some inspiration on what to top these banana almond flour pancakes with? Here are some ideas that would taste amazing:
- maple syrup
- fresh berries
- flaked or shredded coconut
- sliced almonds or chopped walnuts/pecans
- Greek yogurt
- extra banana slices
- other fruit (peaches, pineapple, etc.)
- chia jam (try the blueberry chia jam recipe that’s in my Lemon Pancakes with Ricotta recipe post!)
- nut butter (peanut butter, almond butter, sunbutter, etc.)
- seeds (chia seeds, pumpkin seeds, etc.)
However you choose to enjoy these, I hope you love them! You’ll find the full almond flour banana pancakes recipe at the bottom if this post. Enjoy!
More gluten free breakfast recipes:
- Smoked Salmon Omelette
- Berry Quinoa Bake with Lemon
- Goat Cheese Frittata with Spinach
- Yogurt Fruit Salad with Honey Lime Dressing
- Healthy Peach Muffins (vegan + gluten free)
More french toast & pancake recipes to try (not gluten free):
- Lemon Pancakes with Ricotta
- Almond Milk French Toast (Dairy Free)
- Overnight Crockpot French Toast Casserole
- Savory French Toast with Herbs & Avocado
- 2 medium ripe bananas
- 4 eggs
- 1 tablespoon dairy or non-dairy butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups almond flour*
- optional toppings: maple syrup, sliced almonds, and banana
- Combine all ingredients in a blender, starting with the bananas, eggs, butter, and vanilla on the bottom, then adding the dry ingredients on top (having liquid ingredients at the bottom helps get the blender going so it doesn't get stuck on the dry ingredients at first). Blend until the batter is smooth.
- Heat a large nonstick skillet or griddle over medium-low heat. Coat lightly with butter, then drop the batter about 1/4 cup at a time onto the pan and cook for 2-3 minutes on each side, until golden brown. These pancakes don't bubble around the edges like many flour-based pancakes, so use a spatula to lift up the edge of a pancake and check for golden brown color to know when they're ready to flip.
- Top with maple syrup, sliced almonds, and banana.