Breakfast & Brunch
This almond banana pancakes recipe delivers fluffy, nutty-sweet stacks with no refined sugar—just wholesome ingredients that taste like dessert. The secret lies in blending ripe bananas with almond flour for natural sweetness and structure, while flax eggs bind everything together without eggs. I’ve perfected this vegan version to rise high, stay tender, and crisp just enough at the edges—all in 15 minutes from start to stack.
What sets these pancakes apart is the texture: light and airy thanks to baking powder, but with a subtle almond crunch from the flour. The batter rests for 10 minutes (critical for fluffiness), and medium heat ensures golden-brown tops without burning. No flipping required—just one perfect side per pancake. Top with maple syrup, almond butter, or fresh berries for extra indulgence.
This recipe proves you don’t need dairy or eggs to make pancakes that impress. The almond flour adds protein and nutty depth, while bananas keep them moist without heaviness. Whether you’re vegan, gluten-sensitive, or just craving something healthier, these pancakes deliver restaurant-quality results at home.
Pro tip: Use overripe bananas for extra sweetness, and toast the almond flour briefly for enhanced flavor. Serve warm with a sprinkle of cinnamon—trust me, your taste buds will thank you. Let’s get cooking!
Ingredients for almond banana pancakes
Just twelve wholesome ingredients transform into golden, fluffy pancakes with almond crunch and banana sweetness.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, overripe preferred |
| Almond Flour 🥜 | 1 ½ cups | Toasted for enhanced flavor |
| All-Purpose Flour 🌾 | ½ cup | Gluten-free blend if needed |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Ground Flaxseed 🌾 | 2 tbsp | For flax eggs |
| Vanilla Extract 🍯 | ½ tsp | Pure vanilla preferred |
| Unsweetened Almond Milk 🥛 | ¾ cup | Cold for best texture |
| Pure Maple Syrup 🍁 | 2 tbsp | Grade B for depth |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Coconut Oil 🥥 | 1 tbsp | Melted for cooking |
| Fresh Blueberries 🫐 | ½ cup | Optional topping |
The bananas are the heart of this recipe—overripe ones are sweeter and mash more smoothly. Trader Joe's or local markets often have perfect ones at the back of the produce section. Almond flour is non-negotiable for that nutty depth, but toast it first in a dry pan for 2 minutes—it makes all the difference. I grab mine from Bob's Red Mill since it's finely ground and consistent. The flaxseed is your egg substitute, so don't skip measuring those 2 tbsp precisely. Freshly ground cinnamon adds warmth that pre-ground can't match.
No almond flour? Substitute with oat flour or extra almond meal, though texture will differ slightly. Short on bananas? Add 1 extra tbsp maple syrup to compensate. The almond milk can be swapped for any plant milk, but unsweetened is key—flavored versions throw off the balance. For extra fluffiness, let the batter rest 10 minutes before cooking, just like the intro says. The blueberries are optional but add a lovely pop of color and tartness that cuts through the sweetness—frozen work in a pinch if fresh aren't available.
Store leftover batter in an airtight container for 2 days—just add a splash of almond milk to thin it before reheating. Pancakes freeze beautifully for 3 months if you wrap them individually in parchment. I like to reheat them in a toaster for 30 seconds to restore that crispy edge. The coconut oil can be swapped for vegan butter if you prefer, but it burns at a lower temperature so watch your heat closely. Medium is ideal—too hot and they brown too quickly.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe—just mash the bananas, stir in the dry bits, and you’re done. The almond flour keeps it light without needing a mixer, and those brown specks of cinnamon make it feel like you put in effort.
- Warm Spice Magic: That cinnamon-almond combo? It’s like dessert for breakfast. The ripe bananas add natural sweetness, but the nutty depth from the almond flour makes every bite feel special—no sugar crash here.
- Breakfast or Snack: Make a batch on Sunday and freeze them. Toasted with peanut butter? Perfect for lunch. Stacked with yogurt? Instant dessert. Honestly, I’ve eaten these cold straight from the fridge—no judgment.
- Pantry Staple Hack: Almond flour is pricey, but this recipe uses just enough to make it worth it. The rest is basic flour, baking powder, and bananas—stuff you already have. Plus, leftovers last days in the fridge, so you’re not scrambling for ideas.
Step-by-step instructions for almond banana pancakes
Here's how to make fluffy, nutty pancakes that taste like dessert every time.
Create the Flax Egg Mixture
In a small bowl, whisk together the 2 tablespoons ground flaxseed and 0.75 cup unsweetened almond milk. Let this mixture sit for 5 minutes until it thickens into a gel-like consistency—this is your flax egg substitute. You'll know it's ready when it forms a pudding-like texture that holds its shape when you lift the spoon.
This step is crucial for binding the pancakes without adding extra fat. I like to use a small bowl for this so I can easily scrape in any remaining flax mixture. If you're short on time, you can reduce the resting time to 3 minutes, but the texture won't be quite as firm.
Mix Wet Ingredients for a Smooth Batter
In a large mixing bowl, combine the 1.5 cups mashed ripe bananas with the 2 tablespoons pure maple syrup and 0.5 teaspoon vanilla extract. Stir until fully incorporated—you want a smooth, lump-free mixture with no visible banana chunks. The batter should be thick but pourable, like heavy cream.
Next, add the flax egg mixture and stir again. This is where the magic happens—the flax egg helps create that signature fluffy texture while keeping the pancakes naturally sweet. If your bananas aren't perfectly ripe, don't worry—they'll still work, but the pancakes will be slightly denser.
Combine Dry Ingredients for Perfect Rise
In a separate bowl, sift together the 1.5 cups almond flour, 0.5 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 0.25 teaspoon salt. Whisk gently to break up any lumps in the almond flour—this ensures even distribution and prevents dense spots in your pancakes.
Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix—stop stirring as soon as you see no more flour streaks. Overmixing develops gluten, which can make your pancakes tough. The batter should be thick but still able to flow easily when poured.
Cook the Pancakes on Medium Heat
Heat a non-stick skillet over medium heat and melt the 1 tablespoon coconut oil evenly across the surface. You'll know it's ready when the oil shimmers slightly—this indicates it's hot enough for perfect browning without burning. Pour ¼ cup batter for each pancake, spreading it gently with the back of the spoon to form a ¼-inch thick circle.
Cook until bubbles form on the surface and the edges look set (2-3 minutes), then carefully flip and cook another 1-2 minutes until golden brown. I like to use a thin spatula for flipping—it gives me better control. The pancakes should be lightly browned on both sides with a few crispy spots, but they'll continue cooking slightly after you remove them from the pan.
Serve Warm with Fresh Blueberries
Transfer the cooked pancakes to a warm plate and keep them covered with a clean kitchen towel to maintain moisture. Repeat with the remaining batter, adding more coconut oil as needed to prevent sticking. For each serving of 2 pancakes, top with 2 tablespoons fresh blueberries and a drizzle of extra maple syrup.
The pancakes are best served immediately while still warm and fluffy. Each bite should deliver that perfect balance of banana sweetness, nutty almond flavor, and subtle cinnamon warmth. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, reheating in a toaster or skillet until warm.
Pro Tips For Making Almond Banana Pancakes
- Mash Bananas Thoroughly: You’d be surprised how often I see recipes fail because the bananas weren’t mashed enough. Use a fork first, then press through a fine-mesh sieve or strainer to remove all lumps—this keeps the batter smooth and prevents dense, gummy pancakes.
- Use Medium Heat: High heat burns almond flour before the pancakes set, while low heat makes them soggy. Medium is the sweet spot—adjust so the edges bubble and the centers hold shape in 2-3 minutes per side.
- Measure Almond Flour Right: Scoop it directly from the bag and level it off with a knife. Packing it down adds too much moisture, making the batter gluey and the pancakes dense. A light hand keeps them tender but sturdy.
- Add Eggs Last: If your batter seems too dry, crack in an extra egg right before cooking. The protein helps bind the almond flour and banana, preventing crumbly pancakes—especially useful when using overripe bananas.
Best sauces and condiments for this recipe
Maple-Glazed Perfection
Drizzle warm pancakes with Grade B pure maple syrup—its deeper flavor and subtle caramel notes complement the almond banana sweetness beautifully. I recommend Maine Maple for its rich, robust taste. For extra indulgence, warm the syrup in a small saucepan for 1 minute to enhance its aroma before drizzling. 🍁
Almond Butter Drizzle
Swap or add creamy almond butter for a nutty, protein-rich topping. I love Justin’s Classic Almond Butter—its smooth texture pairs perfectly with the pancakes' texture. Warm the almond butter slightly in the microwave for 10 seconds to make it easier to drizzle. Add a pinch of cinnamon on top for a cozy finish.
Fresh Fruit Contrast
Tart berries like blueberries or sliced strawberries cut through the pancakes' sweetness. Toss them in 1 teaspoon lemon juice before serving to prevent them from turning mushy. For a tropical twist, try mango slices or kiwi—their bright acidity balances the richness. Keep fruit separate until serving to maintain crispness. 🫐
Spiced Coconut Whipped Cream
Whip ½ cup coconut cream (chilled overnight) with ½ teaspoon vanilla extract and ¼ teaspoon cinnamon until fluffy. This dairy-free topping adds a light, airy contrast to the dense pancakes. Store the whipped cream in an airtight container for up to 2 days in the fridge. For extra flair, dust with toasted coconut flakes.
Chocolate-Dipped Edges
Melt 2 tablespoons dairy-free dark chocolate (I use Enjoy Life brand) in 10-second intervals in the microwave. Dip the edges of warm pancakes into the melted chocolate, then place them on parchment paper to set for 1 minute. This adds a decadent crunch that balances the soft pancakes. 🍫
Warm Caramelized Bananas
Slice ½ banana per serving and caramelize in a pan with ½ teaspoon coconut oil over medium heat for 2 minutes until golden. Sprinkle with pinch of cinnamon and a drizzle of maple syrup. The warm, caramelized bananas add a gourmet touch that elevates the dish. Serve immediately for the best texture. 🍌
Nutrition facts
Frequently asked questions
Can I make these pancakes without almond flour?
The almond flour gives these pancakes their signature nutty flavor and texture, but you can substitute with 1.5 cups oat flour or a 1:1 gluten-free flour blend if needed. Just note the texture will be slightly denser—add ½ teaspoon extra baking powder to help with rise. For a closer match, blend 1 cup almond meal with ½ cup all-purpose flour.
Why do my almond banana pancakes taste bland?
Toast the almond flour for 2 minutes in a dry pan before using—this deepens the nutty flavor dramatically. Also ensure your bananas are ripe (black spots = sweeter), and use freshly ground cinnamon instead of pre-ground. For extra richness, add ½ teaspoon vanilla bean paste or a pinch of nutmeg to the batter.
How do I make these pancakes gluten-free?
Replace the 0.5 cup all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). Add ½ teaspoon xanthan gum to improve texture. For even better results, use 1.5 cups certified gluten-free almond flour and omit the regular flour entirely—just increase the baking powder to 2.5 teaspoons.
Can I make these pancakes ahead of time?
Yes! Cook the pancakes and let them cool completely, then stack with parchment paper between layers. Store in an airtight container for 3 days in the fridge. For freezing, wrap individual pancakes in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a toaster for 1-2 minutes or microwave for 20 seconds—they'll be slightly drier but still delicious.
What's the best way to fix pancakes that stick to the pan?
Use a non-stick skillet and ensure it's properly heated before adding oil. If pancakes still stick, your heat might be too low—adjust to medium-high for the first pancake to test. For stubborn sticking, add ½ teaspoon coconut oil between batches. Also, avoid moving the pancakes too soon—wait until bubbles form on top (2-3 minutes) before flipping.