Name: Almond Flour Banana Pancakes
Prep time: 5 min
Cook time: 1 h 6 min
Total time: 1 h 11 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 eggs; 2 tablespoons honey or agave nectar; 1 tsp vanilla extract; 1 ripe banana; 0.5 cup plain yogurt; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.25 tsp kosher salt; 1.5 cups almond flour meal

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Almond Flour Banana Pancakes

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Ingredients

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Instructions

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Instructions

Whisk the first 5 ingredients in a bowl.

Whisk the remaining dry ingredients in a separate bowl.

Add the dry ingredients to the wet ingredients and whisk to combine.

Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.

Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.

Serve with maple syrup additional toppings of choice!

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Tips & Tricks (5)

Banana Ripeness is Critical 🍌
Use very ripe bananas with brown spots—they provide natural sweetness and bind better than underripe ones, creating fluffier pancakes without extra liquid.
Don't Overmix the Batter 🥣
Fold ingredients gently until just combined; overmixing develops gluten and makes almond flour pancakes dense instead of light and airy.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5 minutes after mixing so the almond flour fully hydrates and the baking soda activates, resulting in superior fluffiness.
Use Medium-Low Heat for Even Cooking 🔥
Cook on medium-low heat rather than high—almond flour pancakes brown quickly on the outside but need gentle, consistent heat to cook through without burning.
Add Moisture Strategically 💧
If batter seems too thick, add yogurt one tablespoon at a time rather than milk or water, as it maintains the protein content and keeps pancakes moist without making them greasy.