Who doesn’t love pancakes for breakfast? My kids have some variation almost every single day. That’s a lot of pancakes. So I am always looking for healthier ones we can big batch cook. We love the simple egg and banana version but more recently, these Almond Flour Pancakes have been a real favorite.
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First off, they are incredibly light and delicious. But they are also carb friendly since they use almond flour. This is something I appreciate in the morning to help with blood sugar balancing. Carbs are not bad, but for me personally, I try to go for a more protein-heavy breakfast to start the day. And speaking of protein, this recipe uses 4 eggs! Plus, almond flour is a more protein-loaded flour.
So there is almond flour and eggs, giving these some good protein. So how is it sweetened? Banana. It’s a natural sugar where a lot of pancakes secretly sneak in a lot more sugar. Once again, a breakfast win! I also add some milk and olive oil to keep it moist. You can use whatever milk you like. A little vanilla extract and baking powder wrap it up.
These are light and delicate. I highly recommend cooking center pan, not overcrowding, and flipping with care. They’re gently little pancakes. This recipe makes a good amount so there will probably be leftovers. I do not, however, recommend freezing these. So plan accordingly.
Ingredients needed for the Almond Flour Banana Pancakes
- Almond flour
- 1 very ripe banana
- Eggs
- Baking powder
- Milk
- Olive oil
- Vanilla Extract
How to make Almond Flour Banana Pancakes
- Start by mashing the banana then whisking in 4 eggs.
- Add the vanilla, milk, and oil. Then stir in the flour and baking powder.
- Best to let the batter sit for a few minutes.
- Heat a pan with oil. Pour in batter, cook for a few minutes per side then flip. Cook another few minutes.
Why we love this recipe…
- Protein loaded
- Delicious and easy
- Only sweetened with banana
- Easy to make a big batch for meal planning
- A simple and healthy breakfast option the whole family will love
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Tips for the Almond Flour Banana Pancakes
- Almond flour, not almond meal, works best for this recipe to achieve a lighter texture
- These pancakes are delicate so don’t make them too large that they would be difficult to flip
- This recipe makes a big batch but I do not recommend freezing them. Halving the recipe is easy!
Almond Flour Banana Pancakes
Equipment
- 1 blender
- 1 mixing bowl
- 1 measuring spoons and cups
- 1 pan to cook pancakes
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 2 tsp vanilla
- 3 tbsp olive oil
- 2 tbsp milk of choice
- 1 large, very ripe banana
Instructions
- Blend the banana, eggs, vanilla, oil, and milk in a blender until just combined. Alternatively you could just hand mash the banana then whisk in the other wet ingredients, but you won't get as the smooth consistency of a blender.
- In a medium bowl, whisk the flour, baking powder, and salt. Slowly stir in the wet ingredients and mix until just combined.
- I find the pancakes turn out best when the batter sits for at least 5 minutes. Then scoop about 1/4 cup per pancake into a warm (medium heat) well oiled pan. Cook for a few minutes each side.
- To flip the pancakes, gently wedge a spatula under. The spatula should easily nudge under, otherwise leave on another minute.
- Add all your favorite toppings and enjoy. Save leftovers for up to five days in the fridge. I don't recommend freezing.
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