When you first go gluten-free, it’s better to focus on the foods you can have. But eventually, you start to crave things like pancakes. Thankfully, the transition gets a lot easier when you have a quick and easy recipe for gluten-free almond flour banana pancakes on hand. After all, when you are craving pancakes, they’ve got to be delicious.
Pancakes are the ultimate weekend breakfast, aren’t they? Since we have a little more time on the weekends, we like to slow down and make a homemade breakfast. My daughter loves pancakes! Same with these almond flour cookies that I can’t wait to share with you next week. When I can make something special like this, and make it gluten-free, it’s a win-win. I can’t wait to share these beauties!Jump to Recipe
Making these almond flour pancakes is pretty easy. Start by gathering the ingredients. You will need almond flour, gluten-free flour mix, baking powder, salt, almond milk, vanilla, flaxseed plus water, bananas, and a bit of cinnamon. This is also a good time to set your skillet on low so it can start heating.
Mix the liquid Ingredients First
Once you have your ingredients ready, mix the liquid ingredients. These include almond milk, vanilla, and flaxseed plus water. The flaxseed/water combo is actually an egg substitute. So these almond flour pancakes are allergy-friendly! Combine the liquid ingredients before moving on to the next step. See how the flax seed gives the mixture a grainy look?
Next step? Mash the banana. By the way, kids love mashing bananas and helping in the kitchen! So this is a great time to get your little helpers involved. They can mash bananas in several different ways. If you have one, they can use a potato masher, and that works really well. You can also put the banana in a reusable zipper bag, squeeze out the excess air, and let them mash away.
*The Maternal Hobbyist Tip: As your bananas over-ripen, simply pop them in a baggie, mash, then freeze. Since I have other recipes that call for mashed bananas, I freeze them in different amounts. Just be sure to label the bag so you know how many bananas! Whenever I’m ready to bake, I always have mashed bananas on hand. Plus they thaw really fast too!
FINISH MIXING THE ALMOND FLOUR PANCAKES
Add the mashed banana to the liquid mixture and combine thoroughly. Then add the dry ingredients all at once. This includes almond flour, gluten-free flour, baking powder, salt, and ground cinnamon. Mix it really well. The result will be a nice thick batter. (If you prefer thinner pancakes, add a bit more almond milk to thin the batter.)
Cook Your Almond Flour Pancakes
Add a thin layer of oil to your skillet and set your skillet on low heat. Add 2 TBSP of batter for each pancake, and cook 2-3 minutes on each side. The result will be delicious, fluffy almond flour pancakes ready to serve with fruit, syrup, or both. You can even spread your pancake with your favorite nut butter or use two pancakes to make a breakfast sandwich. Thanks to my 4yr old for that idea!
About those Pancakes
Because these almond flour pancakes don’t use any sugar, they are healthier than most. Naturally occurring sugars from the banana give the pancakes a nice flavor. The almond flour, plus almond milk adds quite a bit of protein, which makes these gluten-free pancakes a perfect way to start the day.
As an added benefit, my gluten-free almond flour pancakes are paleo-friendly, THM-friendly, weight watchers approved, low carb, and have a low-glycemic index. They taste amazing and satisfy your sweet tooth without adding any guilt to your day! It’s beautiful when you can eat healthy food you love without sacrificing the taste. Remember to make wise topping choices to keep this pancake within the rules for the eating plans mentioned.
As you can see above, the mashed banana gives these pancakes a nice caramelized color. This adds a beautiful depth of flavor so that you don’t even miss “regular” flour. I don’t know about you, but I’ll take the taste of bananas and almonds over the taste of wheat flour any day! The flaxseed gives the pancakes a wholesome, “whole-grain” appearance and the texture turns out perfect. I love how beautiful they look!
Almond Flour Pancakes
- 1/2 to 3/4 Cup Almond Milk
- 1 tsp vanilla
- 1 Tbsp Flaxseed (mix with warm water amount below)
- 3 Tbsp Warm Water
- 1 Cup Almond Flour
- 1/2 Cup Glute-Free All-Purpose Flour Mix
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- In a medium bowl mix vanilla extract, almond milk and flaxseed + 3 tbsp of water. Stir well to combine.
- Add mashed banana and stir again until a smooth batter.
- Add almond flour and gluten-free flour with the baking powder, ground cinnamon and salt. Mix until combined. Batter should be thicker.
- Using a non-stick skillet with a slim layer of oil, pour 2 tbsp of the batter for each pancake. Cook in low heat for about 2 to 3 minutes for each side.
- Serve immediately. Garnish with maple syrup, fruits or nuts.
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