The Best Almond Flour Banana Pancakes Recipe
These Almond Flour Banana Pancakes are a delicious and gluten-free breakfast option, combining the nutty flavor of almond flour with the natural sweetness of banana. Light, fluffy, and easy to make, these pancakes are perfect for a healthy start to your day, using a blend of gluten-free flours and almond milk for a dairy-free twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup almond flour
- ½ cup millet flour
- ½ cup tapioca flour
- ½ cup gluten-free flour blend
- 1 tbsp baking powder
Wet Ingredients
- 1 3/4 cups almond milk
- ¼ cup olive oil, plus more for greasing
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1 small banana (¾ cup chopped)
Instructions
- Combine Dry Ingredients: In a small mixing bowl, add the almond flour, millet flour, tapioca flour, gluten-free flour blend, and baking powder. Mix well until all dry ingredients are evenly combined, then set aside.
- Prepare Batter: In a blender, add the almond milk, olive oil, vanilla extract, apple cider vinegar, and chopped banana. Blend on high speed until smooth and well combined. Gradually add the dry flour mixture into the blender in small increments, blending on medium-high speed after each addition until the batter is smooth and fully incorporated, about 1 minute. Scrape down the sides as needed to ensure a uniform mixture.
- Heat Skillet: Place a large non-stick skillet over medium heat on the stovetop. Lightly grease the skillet with olive oil to prevent sticking.
- Cook Pancakes: Using a ¼ cup measure, scoop the batter and pour it onto the heated skillet. Cook for 3-4 minutes until bubbles form on the surface, then carefully flip and cook the other side for 2-3 minutes until golden brown. Cook in batches of 2-3 pancakes, greasing the skillet as needed between batches to prevent sticking.
- Optional Warming: To keep the pancakes warm while finishing the batch, place them on a baking sheet in an oven preheated to 170°F (77°C) until ready to serve.
- Serve: Serve the pancakes warm with maple syrup and your favorite toppings.
Notes
- For best results, use a non-stick skillet and cook on medium heat to prevent sticking.
- If using a cast iron or stainless steel skillet, coat the pan generously with oil and cook on medium-low heat.
- These pancakes can be stored in an airtight container, wrapped with reusable or plastic wrap, in the refrigerator for up to 3 days.
- To reheat, warm them briefly in the microwave and then refresh in a skillet for optimal texture.
