Gluten-Free Banana Bread Almond Flour Pancakes
These fluffy pancakes combine the warm spices and nutty flavor of banana bread with the protein-rich benefits of almond meal. Mashed ripe bananas provide natural sweetness while coconut milk adds richness, creating tender pancakes with a satisfying texture. The addition of cinnamon, nutmeg, and chopped walnuts delivers classic banana bread flavor in breakfast form. Perfect for weekend mornings or when you want to use up overripe bananas, these pancakes offer a more wholesome twist on the traditional stack while still being indulgent enough for special occasions.
Ingredients
Instructions
- 1
Mash the bananas in a mixing bowl
- 2
Add the eggs, coconut milk, and vanilla extract and whisk together
- 3
Combine the rest of the ingredients in a separate bowl and stir together
- 4
Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate
- 5
Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature
- 6
Measure 1/4 cup of the banana pancake batter and pour it into the skillet
- 7
Cook until the sides of the pancake begin to firm up, about 2 minutes
- 8
Flip to the other side and cook another minute or two until pancake is cooked all the way through
- 9
Repeat with remaining batter
- 10
Serve with butter and agave nectar or pure maple syrup
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Let batter rest for 5 minutes before cooking to allow flour to hydrate and create fluffier pancakes
Keep cooked pancakes warm in a 200°F oven while making the rest of the batch
Good to Know
Refrigerate leftover pancakes for up to 3 days in airtight container
Batter can be made night before and refrigerated, stir before cooking
Serve immediately while warm with butter and maple syrup or agave
Common Mistakes
Don't overmix batter to avoid tough pancakes
Keep heat at medium to prevent burning before centers cook through
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these pancakes dairy-free?
Yes, the recipe is already dairy-free when using coconut milk. Just serve with dairy-free butter alternative or skip the butter entirely.
What if I don't have almond meal?
You can substitute with oat flour, regular all-purpose flour, or even finely ground almonds. The texture will vary slightly but still be delicious.
How long do these pancakes keep?
Store refrigerated for up to 3 days or freeze for up to 2 months. Reheat in toaster or microwave before serving.