Simple 5-Ingredient Almond Flour Banana Pancakes
Quick and easy almond flour banana pancakes made with just five simple ingredients, perfect for a healthy and fuss-free breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (96g) almond flour
- 2 medium ripe bananas, mashed
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
Instructions
- Mash the bananas in a medium mixing bowl until mostly smooth with a few small lumps remaining, about 2 minutes.
- Crack the eggs into the bowl with the mashed bananas and whisk together until fully combined and slightly frothy, about 1 minute.
- Sprinkle almond flour and baking powder over the wet mixture. Add vanilla extract if using. Stir gently until just combined; avoid overmixing. Batter should be thick but pourable.
- Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat. Heat for 2-3 minutes until hot.
- Using a 1/4 cup measuring cup, scoop batter onto the hot pan. Cook for about 3 minutes until bubbles form on the surface and edges look set.
- Flip gently and cook for another 2 minutes until golden brown. Adjust heat as needed.
- Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the remaining batter. Serve warm.
Notes
Do not overmix the batter to avoid gummy texture. Use ripe bananas with brown spots for natural sweetness. Let batter rest 5 minutes before cooking for better texture. Adjust heat to prevent burning or undercooking. If batter is too runny, add a tablespoon more almond flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 130
- Sugar: 3
- Sodium: 150
- Fat: 6
- Saturated Fat: 0.5
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: almond flour pancakes, banana pancakes, gluten-free breakfast, healthy pancakes, easy breakfast, 5-ingredient recipe