I don’t know anyone that doesn’t like it. The tastiness that happens when you bite into delicious banana pancakes. While that may be true, chances are that you stumbled upon this recipe because you’re trying to make some healthy changes in your life. To help you, I’m sharing my tasty recipe for almond flour banana pancakes. Feel free to share them with someone you love. Yes, these pancakes are also gluten free.
Who doesn’t love pancakes? Every time the weekend rolls around, my family delights in having something for breakfast that compliments nicely with a generous stream of maple syrup. And I don’t blame them. To their joy, I’ve made homemade pumpkin spice pancakes and lemon pancakes and now these banana pancakes are added to the stack.
As usual, these grain free pancakes have everything you want and nothing you don’t. Instead of traditional flour, almond and tapioca flour are used instead.
Are these pancakes gluten free?
Before we dive into this recipe, let me answer this question for you. Since this recipe uses both almond and tapioca flours, it is naturally gluten free. For what it’s worth, you should know that these pancakes are dairy free too.
Pancake Making Tips
To get the best grain free banana pancakes, every step in this recipe is important. So start by using a cast iron, non stick pan or non stick griddle. If you can, use a pre-seasoned cast iron griddle. You can use the smooth side for making pancakes or bacon and the grill side for cooking all your favorite meats and seafood.
I also highly recommend using a ladle or large serving spoon to get the perfect size and shape pancakes each and every time.
How to Store Pancakes
The great thing about making pancakes is that you can always make them ahead and freeze some for later. If you decide to freeze your pancakes place them in a large freezer bags in between flat pieces of wax paper, so that they don’t stick to each other for up to three months of storage in the freezer.
If you just have a few extra pancakes remaining and want to store them short term, try using glass containers and keep them in the fridge for up to three to five days.
A Tip About What Bananas to Use
To get the tastiest banana pancakes, start out with spotty or cheetah bananas. This will ensure that you’re getting the most natural sweetness. I like to store my older bananas in the freezer inside freezer bags. To do this, just peel the banana first before placing in the bags. Make sure that you press all the air out of the bags before closing. I recommend keeping the bananas whole versus slicing them so that you can know exactly how many bananas that you’re grabbing from the freezer. This really eliminates any guess work.
What You Need to Make Almond Flour Banana Pancakes
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 3 ripe bananas (well mashed)
- 2/3 cup almond milk
- 1 tbsp coconut sugar
- 1 large egg (beaten)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil (melted)
- 1/8 tsp salt
- *coconut oil for griddle
- * to serve- sliced bananas, chopped walnuts, maple syrup
- Preheat pan or griddle to medium high heat.
- In large bowl, mix dry ingredients (almond flour, tapioca flour, baking powder, sugar, salt).
- To the eggs add the other wet ingredients (mashed bananas, vanilla extract, melted coconut oil and almond milk mixing after each addition).
- Add wet ingredients to dry ingredients. DO NOT OVERMIX.
Let the batter rest for about five minutes.
- Grease the skillet lightly with coconut oil spray, wiping off any excess with a paper towel.
- Use a ladle to large spoon and place batter onto the preheated skillet.
- Keep the pan lightly oiled between batches.
Once bubbles start to appear, carefully flip (cooking a few minutes before more) before removing from heat.
- Serve with sliced bananas, chopped walnuts and maple syrup as desired.
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