Banana Almond Flour Pancakes
Banana Almond Flour Pancakes carry a warm, naturally sweet breakfast that fits well with gluten-free, wholesome eating habits. This recipe blends ripe bananas with almond flour to create soft, tender pancakes that are easy to cook and perfect for busy mornings. More people are turning to these pancakes for their simple steps and naturally delicious flavor.
Ingredients
• 2 ripe bananas
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk or dairy-free milk
• Pinch of salt
• Optional: cinnamon, chocolate chips, blueberries
Instructions
1. Mash the bananas in a mixing bowl until mostly smooth.
2. Add the eggs and vanilla. Mix well.
3. Take a separate bowl and stir the almond flour, baking powder, and salt until well combined.
4. Fold the dry ingredients into the banana mixture.
5. Add milk as needed to adjust the consistency.
6. Preheat a nonstick pan over medium heat and lightly grease it.
7. Scoop small rounds of batter onto the pan.
8. Cook until the edges look set and bubbles appear.
9. Flip gently and cook the second side until golden.
10. Serve them warm with any toppings you like.
Notes
- Riper bananas yield a sweeter taste and a smoother batter.
- Almond flour browns more quickly than wheat flour, so cooking on a lower heat gives better results.
- If the batter is thick, add milk gradually to loosen it.
- For extra flavor, add cinnamon or vanilla.
- Make smaller pancakes for easier flipping.
- Store leftovers in the fridge or freezer for quick breakfasts.