Breakfast & Brunch
This almond banana pancakes recipe transforms simple ingredients into fluffy, nutty-sweet stacks that feel like a breakfast indulgence. The secret lies in blending ripe bananas with almond flour for natural binding and a tender crumb—no eggs or dairy needed. I developed this recipe after craving pancakes that were both protein-rich and satisfying, and it never fails to impress with its perfect balance of sweetness and nuttiness.
The beauty of these pancakes is their versatility—they're egg-free yet fluffy, dairy-free yet rich, and packed with natural sweetness from bananas and almonds. You'll need just 7 simple ingredients, and the batter comes together in minutes. The pancakes cook up golden on the outside with a soft, cloud-like interior, making them ideal for brunch or a weekend treat.
What makes this recipe stand out is how effortlessly it delivers restaurant-quality results at home. The almond flour adds depth while keeping the pancakes light, and the banana keeps them moist without needing extra oil. Top with fresh berries, a drizzle of maple syrup, or chopped nuts for extra texture and flavor—each bite is a perfect harmony of sweet and nutty goodness.
Perfect for meal prep, these pancakes reheat beautifully and keep well in the fridge for up to 3 days. Whether you're making them for a family breakfast or a special weekend brunch, this recipe delivers on flavor, texture, and simplicity. Let's get started!
Ingredients for almond banana pancakes
Seven simple ingredients create fluffy, nutty pancakes that taste like a breakfast dream—no eggs or dairy in sight!
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Spotty skin preferred, mashed |
| Almond Flour 🥜 | 1 ½ cups | Fine, unsweetened preferred |
| Unsweetened Almond Milk 🥛 | 1 cup | Vanilla or plain, unsweetened |
| Pure Maple Syrup 🍯 | ¼ cup | For natural sweetness |
| Baking Powder 🧂 | 1 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground for warmth |
| Pinch of Salt 🧂 | ¼ tsp | Enhances all flavors |
| Coconut Oil 🫒 | 1 tbsp | For cooking, melted |
Almond flour is the star here—look for fine-ground, unsweetened at stores like Whole Foods or Trader Joe's for the best texture. Ripe bananas (those with spots!) add natural sweetness and moisture, so don't worry if they're not perfectly firm. The vanilla almond milk adds richness, but plain works too. I always grab Silk brand because it's creamy and easy to find. For maple syrup, Grade A is ideal—it's lighter and sweeter, perfect for balancing the nuttiness of the almond flour. If you can't find unsweetened, just reduce the syrup slightly.
No almond flour? Blended almonds work—just pulse them in a food processor until fine, but it won't be as smooth. Short on maple syrup? Agave nectar or date syrup in a 1:1 swap keeps things vegan. The coconut oil can be swapped for avocado oil or vegan butter, but coconut adds a subtle tropical note that pairs beautifully with the bananas. Fresh cinnamon is ideal, but if you only have ground, toast it in a dry pan for 30 seconds to wake up the flavor. And yes, you can use oat milk if that's what you've got—just add an extra splash to keep the batter from getting too thick.
This batter keeps for 3 days in the fridge—just whisk in a splash of almond milk to loosen before cooking. Pancakes freeze beautifully too: stack and wrap in parchment, then store for up to 3 months. Reheat in a toaster or skillet until crispy. Pro tip: double the batch and freeze half—weekend brunch solved! The batter also makes amazing pancake waffles if you've got a waffle iron. Just spray it lightly with oil first for easy release.
Why You'll Love This Recipe
- No-Fuss Mash-Up: I swear by this recipe—just smash bananas, mix in almond flour, and let the magic happen. No measuring cups, no sifting, no stress. Honestly, I’ve made it with my eyes closed (and once while talking on the phone).
- Sweet & Nutty Magic: That caramelized banana flavor from the ripe fruit? Chef’s kiss. The almond flour adds this subtle richness that keeps it from tasting like dessert—until you drizzle that pure maple syrup. It’s dangerously addictive, but in the best way.
- Breakfast for Any Day: Weekday mornings? Check. Brunch with friends? Still works. Even my kid’s school bake sale approved it. The batter’s forgiving—make it ahead, reheat, or freeze for lazy days. Between us, I’ve eaten these cold straight from the fridge.
- Budget-Friendly Staples: Almond flour and bananas stretch my grocery budget without sacrificing flavor. No fancy ingredients, just real food that doesn’t break the bank. Plus, the leftovers? They last longer than my willpower to resist seconds.
Step-by-step instructions for almond banana pancakes
Here's how to make these fluffy, nutty pancakes with minimal effort and maximum flavor.
Mash the Bananas and Mix Wet Ingredients
Start by mashing the 2 whole ripe bananas in a large mixing bowl until completely smooth. You want no lumps—this ensures a tender pancake texture. I like to use a fork for this step since it's quick and effective. Add the 1 cup unsweetened almond milk and 0.25 cup pure maple syrup to the bowl and whisk together until fully combined.
The bananas should create a thick, creamy base that's the perfect starting point for your batter. If your bananas are particularly ripe with brown spots, that's actually a good thing—it means they're sweeter and will caramelize beautifully during cooking. This mixture should be smooth and slightly thick, almost like a thick pudding.
Combine Dry Ingredients and Incorporate
In a separate small bowl, whisk together the 1.5 cups almond flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 0.25 tsp pinch of salt. This is your dry ingredient blend that will give the pancakes their signature texture and warmth. Once combined, sift the mixture into the wet banana mixture to avoid any lumps.
Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until just combined. You want to maintain some small lumps in the batter—this helps create that perfect fluffy texture in your pancakes. The batter should be thick but pourable. If it's too thick, add a splash more almond milk, 1 tablespoon at a time, until you reach a consistency similar to heavy cream.
Heat the Pan and Cook the Pancakes
Melt the 1 tbsp coconut oil in a large skillet over medium heat. You'll know it's ready when the oil shimmers gently—this indicates it's hot enough to create those beautiful golden-brown pancakes. Add the batter to the pan, using about ¼ cup for each pancake, and let it cook undisturbed for 2-3 minutes until you see bubbles forming on the surface and the edges look set.
This is where the magic happens—you'll notice the pancakes start to pull away from the edges of the pan slightly, and that's your cue to carefully flip them. Cook for another 1-2 minutes on the other side until golden brown and cooked through. The pancakes should be soft in the center but firm on the outside. Keep them warm in a low oven (around 200°F) while you cook the remaining batter.
Serve Warm with Your Favorite Toppings
Once all the pancakes are cooked, stack them high on your plate and serve immediately while they're warm. These pancakes are naturally sweet from the bananas and maple syrup, but they pair beautifully with fresh fruit, a drizzle of extra maple syrup, or a dollop of coconut yogurt. The almond flour gives them a subtle nutty flavor that complements the natural sweetness perfectly.
Here's a pro tip: If you have any leftover batter, you can store it in an airtight container in the refrigerator for up to 2 days. Just give it a quick whisk before reheating to make sure it's smooth. These pancakes are even better the next day—the flavors meld together beautifully, and they reheat perfectly in a toaster or skillet.
Pro Tips For Making Almond Banana Pancakes
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana pancakes are a crime. Use a fork to press every speck of banana through a fine-mesh sieve or mash them directly against the bowl’s side until smooth. No visible chunks means no weird texture surprises later.
- Use Warm Almond Milk: Cold almond milk makes the batter too thick and gummy. Heat it just until it’s warm to the touch (about 30 seconds in the microwave) before mixing—it blends better and keeps the pancakes light. Trust me, your first batch won’t be as fluffy if you skip this.
- Don’t Overmix the Batter: After adding baking powder, stir just until combined—maybe 10-12 strokes max. Overmixing develops gluten in the almond flour, turning your pancakes tough instead of tender. The batter will look slightly streaky, and that’s exactly how it should be.
- Cook on Medium-Low Heat: High heat burns the outside before the inside cooks through. Medium-low (around 325°F) gives you golden-brown pancakes with a soft center. If your first side looks dry, lower the heat—almond flour doesn’t forgive rushing like regular flour does.
Flavor customization for this recipe
Sweet & Spiced Twist
Add ½ tsp vanilla extract and ¼ tsp nutmeg to the wet ingredients for a cozy, aromatic boost. The nutmeg deepens the warm spice notes, while vanilla enhances the natural sweetness of the bananas. I like to use McCormick pure vanilla extract—it’s rich and consistent. For extra warmth, sprinkle ¼ tsp cardamom into the dry mix. 🌿
Chocolate Chip Upgrade
Fold in ¼ cup vegan chocolate chips (like Enjoy Life brand) into the batter before cooking for pockets of melty sweetness. These pancakes become a decadent treat without sacrificing their fluffy texture. For a healthier twist, use dark chocolate chunks (70% cocoa or higher) to balance the natural sweetness. 🍫
Tropical Fruit Fusion
Swap ½ cup of the almond flour for finely grated coconut flour and stir in ¼ cup unsweetened shredded coconut. Top with mango slices or pineapple chunks for a vibrant, island-inspired brunch. The coconut adds a subtle sweetness that pairs perfectly with the bananas. 🥥
Protein-Packed Boost
Mix in ¼ cup unsweetened applesauce or ½ cup silken tofu (blended smooth) to the wet ingredients for extra protein and moisture. The applesauce keeps the pancakes light, while tofu adds a neutral, creamy texture. I’ve also added 1 scoop vanilla plant-based protein powder (like Orgain) to the dry mix for a post-workout-friendly stack. 💪
Citrus Zing
Zest 1 small orange or lemon into the wet ingredients and add 1 tsp juice for a bright, tangy contrast. The citrus cuts through the richness of the almond flour and adds a refreshing twist. Freshly squeezed juice works best—avoid bottled versions, which can be overly acidic. 🍊
Nutty Crunch Topping
Toast ¼ cup chopped walnuts or pecans in a dry pan over medium heat for 2-3 minutes until fragrant. Sprinkle them over the cooked pancakes for added texture and richness. For extra crunch, mix in ¼ cup granola when serving. 🌰
Nutrition facts
Frequently asked questions
Why do these almond pancakes turn out dense instead of fluffy?
Overmixing the batter is the #1 culprit—keep folding just until combined to maintain air pockets. Use ripe bananas (spotted skin!) for natural sweetness and moisture, and don't skip the baking powder (1 tsp). Also, ensure your almond flour is fine-ground—coarse flour can create a gritty texture. If your pan isn't hot enough, the pancakes won't set properly either.
Can I make these pancakes without almond flour?
Yes! Replace the 1.5 cups almond flour with 1 cup oat flour (blend rolled oats) plus ½ cup coconut flour—just add 1 extra tbsp almond milk to the batter. For a nut-free option, use 1.25 cups all-purpose flour plus ¼ cup cornstarch, but the texture will be lighter. The banana still binds beautifully in either case!
How do I store and reheat these pancakes?
Stack cooked pancakes with parchment between layers and store in an airtight container for 3 days in the fridge. To reheat, warm in a 350°F oven for 5-7 minutes or use a toaster until crispy. For freezing, wrap individual pancakes in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
What's the best way to make these pancakes extra fluffy?
Let the batter rest for 10 minutes after mixing—this allows the almond flour to hydrate fully. Use medium-high heat in your pan and cook until bubbles form (2-3 minutes) before flipping. For extra fluff, whisk 1 tbsp apple cider vinegar into the wet ingredients to activate the baking powder. The banana's natural pectin also helps create that cloud-like texture!
Can I use frozen bananas for this recipe?
Thaw frozen bananas first, then mash them as usual—they'll work perfectly. If you're short on time, simply blend frozen banana slices with the almond milk in a blender until smooth. The texture remains identical to fresh bananas, and the cold temperature actually helps prevent the batter from getting too warm before cooking.