Deliciously Easy Gluten-Free Banana Almond Pancakes for Breakfast

Gluten-Free Banana Almond Pancakes are my go to fix for those mornings when I want something cozy, but I also want to feel good after I eat. You know the vibe: you are hungry, the bananas on the counter are getting spotty, and cereal just is not going to cut it. These pancakes are naturally sweet, soft in the middle, and they actually keep me full for hours. They are also simple enough for a weekday, even if you are not fully awake yet. If you have ever tried gluten free pancakes that turned out dry or weirdly gummy, I promise this version is different.

How do you make banana pancakes with almond flour?

I make these Gluten-Free Banana Almond Pancakes when I want a breakfast that feels like a treat but still has protein and healthy fats. Almond flour gives them a tender bite, and banana brings that warm sweetness so you do not need much added sugar at all.

Here is what you will need. I am keeping it super practical because that is how I cook at home.

• 2 ripe bananas (the spottier, the better)
• 2 eggs
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional but so good)
• Pinch of salt
• 1 to 3 tablespoons milk of choice (only if needed to loosen batter)
• Butter, ghee, or coconut oil for the pan

Directions (this is the exact routine I follow):

First, mash the bananas in a bowl until mostly smooth. I like a few tiny lumps because it feels homey. Whisk in the eggs and vanilla. Then stir in the almond flour, baking powder, salt, and cinnamon. Let the batter sit for 2 minutes. Almond flour thickens as it sits, so this little pause helps you see the real texture. If it looks too thick to scoop, add a splash of milk and stir again.

Heat a nonstick pan on medium to medium low and add a bit of butter or oil. Scoop about 2 to 3 tablespoons of batter per pancake. Keep them small. Almond flour pancakes can be delicate, and smaller pancakes flip easier. Cook until you see bubbles around the edges and the bottoms look golden, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes.

One thing I love about Gluten-Free Banana Almond Pancakes is how forgiving they are. If your banana is extra big, add a bit more almond flour. If your batter looks thick, add a splash of milk. You can adjust without stressing out.

Also, if you love a more classic fluffy pancake vibe, you might want to peek at this recipe I saved for weekends: fluffy and delicious gluten free banana pancakes. It is a nice option when you are craving that diner style stack.

Tips to make the best low carb banana pancakes

Let us be real: bananas are naturally sweet and have carbs, so these are not zero carb pancakes. But they can still fit a lower carb style breakfast, especially compared to traditional flour pancakes, and they feel way more balanced.

Here are my best tips from making Gluten-Free Banana Almond Pancakes a lot, like a lot a lot:

Pick the right bananas. Use ripe bananas for flavor, but do not use giant ones unless you plan to add extra almond flour. If your batter looks like soup, it will be hard to cook through.

Do not overmix. Once the almond flour is in, stir until combined and stop. Overmixing can make the batter heavy.

Let the batter rest. Two minutes is enough. Almond flour absorbs moisture and thickens, which helps the pancakes cook up soft and not wet in the center.

Use medium low heat. Almond flour browns faster than regular flour. If the heat is too high, the outside gets dark before the middle is done. I learned that the hard way when I served a batch that looked perfect outside but was still soft inside. Nobody complained too much because, pancakes, but yeah.

Add a little protein boost if you want. Sometimes I stir in a spoonful of plain Greek yogurt or a tablespoon of chia seeds. It makes the pancakes feel even more filling.

“I made these for my gluten free kid and my non gluten free husband ate half the batch. They stayed soft and did not fall apart. This is officially our new Saturday breakfast.”

Another thing: if you are tracking carbs closely, keep your toppings simple. A little nut butter or a few berries goes a long way and still feels special.

Pancake Cooking Tips

This part matters more than people think. The recipe can be perfect, but if the pan is too hot or you flip too early, you will end up with torn pancakes and a slightly annoyed mood.

My go to cooking setup: nonstick skillet, thin spatula, paper towel to wipe the pan between batches if needed, and a plate in a warm oven on low to hold the finished pancakes.

Keep them small. I know big pancakes look impressive, but smaller ones are easier to flip and cook more evenly. With Gluten-Free Banana Almond Pancakes, smaller equals less drama.

Wait for signs. Flip when the edges look set and you see a few bubbles or little holes on top. If you try to flip too early, they stick and smear.

Grease lightly between batches. A tiny bit of butter or oil helps browning and prevents sticking. Too much can make the edges fry and get crunchy fast.

Do a tester pancake. I always make one tiny tester pancake first. It tells me if the heat is right and if the batter needs a splash of milk. It is also the one I eat standing at the stove, obviously.

If you are into almond flour breakfasts, you might also like this one for a cozy morning: fluffy gluten free almond flour pancakes. It is a great base recipe when you want to switch up flavors.

Banana Pancake Topping Ideas

I love that these pancakes taste good even plain, but toppings are where you can have fun. I usually pick one creamy topping and one fresh topping, so it feels balanced and not like a sugar bomb.

Here are some easy ideas that actually work with the banana and almond flavor:

Nut butter like almond butter or peanut butter. It melts a little on the warm pancakes and turns them into a real breakfast that holds you over.

Greek yogurt plus a drizzle of honey. It adds tang and makes the stack feel more filling.

Fresh berries like blueberries or strawberries. That pop of juicy fruit is perfect with the warm banana flavor.

Toasted sliced almonds for crunch. I do this when I want the pancakes to feel fancy with basically zero effort.

Chocolate chips, but just a few. I sprinkle them on the pancakes right after I pour the batter so they get slightly melty without taking over.

If you are cooking for kids, mini pancakes with a little yogurt dip on the side are a huge win. If you are cooking for yourself, I fully support the quiet joy of eating them slowly with coffee while nobody asks you for anything.

More almond flour recipes to try

If you bought almond flour for these Gluten-Free Banana Almond Pancakes and now you are wondering what else to do with it, I have been there. Almond flour can be a little pricey, so I like having a short list of ideas ready.

Here are a few directions you can go next:

Try a different pancake flavor. Apple and cinnamon is such a cozy combo, especially in fall. This is a good one to save: gluten free apple cinnamon pancakes.

Keep a banana theme going. If you are on a banana kick, you might also like baking with it. I have seen sourdough banana bread done in a gluten free way and it is honestly so satisfying: gluten free sourdough banana bread.

Use almond flour in simple muffins. Banana muffins, blueberry muffins, or even chocolate chip muffins usually adapt well with almond flour plus eggs.

Make quick breakfast cookies. The kind with banana, almond flour, cinnamon, and a few chocolate chips. They are great for grab and go.

Try an oat combo. Almond flour plus gluten free oats is a really nice texture. If you want a pancake that leans into that, this one is worth a look: gluten free oat pancakes.

Common Questions

Can I make these Gluten-Free Banana Almond Pancakes dairy free?

Yes. Use coconut oil or a dairy free butter in the pan, and use almond milk or oat milk if you need to loosen the batter. The pancakes themselves do not require dairy.

Why did my pancakes turn out mushy in the middle?

This usually happens when the heat is too high or the pancakes are too big. Cook on medium low and keep them small so the middle has time to set.

Can I make the batter ahead of time?

You can, but it thickens as it sits. If you store it in the fridge, plan to stir it and add a splash of milk in the morning to get the texture back.

Can I freeze them?

Totally. Let them cool, then freeze in a single layer before tossing into a bag. Reheat in a toaster oven or a skillet for the best texture.

What if I do not have baking powder?

You can still make them, but they will be a bit flatter. If your eggs are fresh and you whisk well, you will still get a nice soft pancake.

A sweet, simple breakfast you will actually want to repeat

These Gluten-Free Banana Almond Pancakes are the kind of recipe that makes mornings feel easier and a little more comforting. You just need ripe bananas, almond flour, eggs, and a few pantry basics, and you get a stack that tastes like you tried harder than you did. If you want to compare versions, I also liked reading Almond Flour Banana Pancakes – The Big Man’s World ® and Fluffy Blender Almond Flour Banana Pancakes (Gluten Free) for extra ideas. And if you are into the almond flour plus oats combo, Gluten Free Almond Flour Banana Oat Pancakes | Baking the Goods is a fun one to check out too. Now go grab those spotty bananas and make yourself a breakfast you will be genuinely happy about.

Gluten-Free Banana Almond Pancakes

A cozy, satisfying breakfast option made with ripe bananas and almond flour that keeps you full and feels like a treat without excess sugar.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 pancakes

Calories 150 kcal

Ingredients

  

Main Ingredients

• 2 pieces ripe bananas The spottier, the better.
• 2 pieces eggs Fresh eggs work best.
• 1 cup almond flour Gives the pancakes a tender bite.
• 1 teaspoon baking powder For leavening.
• 1 teaspoon vanilla extract Adds flavor.
• 1 teaspoon cinnamon Optional but enhances flavor.
• 1 pinch salt Balances sweetness.
• 1 to 3 tablespoons milk of choice Only if needed to loosen batter.
• as needed Butter, ghee, or coconut oil For greasing the pan.

Instructions

 

Preparation

• Mash the bananas in a bowl until mostly smooth, leaving a few tiny lumps.
• Whisk in the eggs and vanilla extract.
• Stir in the almond flour, baking powder, salt, and cinnamon.
• Let the batter sit for 2 minutes to thicken.
• If the batter is too thick, add a splash of milk and stir again.

Cooking

• Heat a nonstick pan on medium to medium-low and add a bit of butter or oil.
• Scoop about 2 to 3 tablespoons of batter per pancake, keeping them small for easier flipping.
• Cook until bubbles form around the edges and bottoms look golden, about 2 to 3 minutes.
• Flip carefully and cook for another 1 to 2 minutes.

Notes

Use only ripe bananas for best flavor. If using large bananas, adjust almond flour accordingly. Stir the batter until just combined to avoid a heavy texture. Cook pancakes on medium-low heat to ensure proper cooking.

Keyword Almond Flour Pancakes, Banana Pancakes, Gluten-Free