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gluten-free almond flour banana pancakes - featured image

Gluten-Free Almond Flour Banana Pancakes

  • Author: Nora Winslow
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x

Description

Fluffy, tender, gluten-free almond flour banana pancakes made with simple ingredients and natural sweetness from ripe bananas. Perfect for a light and guilt-free breakfast.

Ingredients

Scale
  • 1 cup finely ground almond flour (96g)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • 1/4 cup milk of choice (60ml), almond milk recommended
  • Coconut oil or butter for cooking

Instructions

  1. Peel and mash the ripe bananas in a mixing bowl using a fork until smooth but still a bit chunky.
  2. Add the eggs, milk, and vanilla extract to the mashed bananas. Whisk together until combined and slightly frothy.
  3. In a separate bowl, mix almond flour, baking powder, cinnamon, and salt. Whisk to evenly distribute.
  4. Pour the dry mixture into the wet ingredients and gently fold together until just combined. Avoid overmixing.
  5. Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter and swirl to coat evenly. Wait until the oil shimmers but isn’t smoking.
  6. Drop 1/4 cup scoops of batter onto the pan, spacing them apart. Cook for about 3 minutes on the first side until tiny bubbles form and bottoms turn golden brown.
  7. Flip and cook for another 2-3 minutes until golden and cooked through. Lower heat if pancakes brown too fast.
  8. Serve warm with your favorite toppings such as maple syrup, chopped nuts, or fresh berries.

Notes

Use ripe bananas for natural sweetness and moisture. Do not overmix the batter to avoid dense pancakes. Let the batter rest for 5 minutes before cooking to improve texture. Cook on medium-low heat to prevent burning. Fresh baking powder is essential. For vegan version, replace eggs with flax eggs and use plant-based milk and coconut oil.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 180
  • Sugar: 5
  • Sodium: 120
  • Fat: 12
  • Saturated Fat: 2
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, almond flour, banana pancakes, breakfast, fluffy pancakes, grain-free, dairy-free option

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Find it online: https://gentlerecipes.com/gluten-free-almond-flour-banana-pancakes-easy-fluffy-recipe-for-breakfast/