Quick Gluten-Free Almond Flour Banana Pancakes
Fluffy and delicious pancakes made with almond flour and ripe bananas, ideal for a gluten-free breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup Almond Flour Premium quality for best results
- 2 medium Ripe Bananas Fully ripe for maximum sweetness
- 2 Large Eggs For binding the ingredients
- 1 teaspoon Baking Powder To add fluffiness
- 1 teaspoon Vanilla Extract For flavor enhancement
- 1/4 teaspoon Salt Balances flavors
- 1/2 teaspoon Cinnamon or Nutmeg (optional) Add a warm spice flavor if desired
- Butter or Oil for Cooking Choose butter, avocado oil, or coconut oil
Instructions
Preparation
- Peel and mash the ripe bananas in a mixing bowl with a fork or whisk until mostly smooth but still a bit chunky.
- Add the eggs and vanilla extract to the mashed bananas and whisk until fully combined and slightly frothy.
- In a separate small bowl, mix the almond flour, baking powder, salt, and optional cinnamon or nutmeg.
- Slowly fold the dry ingredients into the wet banana mixture. Stir gently until just combined; do not overmix.
Cooking
- Heat a nonstick skillet or griddle over medium heat and add a small pat of butter or a teaspoon of oil. Wait until melted and sizzling gently.
- Use a 1/4 cup measuring cup to scoop batter onto the pan. Spread slightly if thick. Cook for 2-3 minutes until edges look set and bubbles appear on top.
- Flip carefully and cook for another 2 minutes until golden brown and cooked through. Adjust heat as needed to avoid burning.
- Serve warm with your favorite syrup, fresh fruit, or yogurt.
Notes
Use very ripe bananas for the best sweetness and flavor. Let the batter rest for a few minutes for fluffier pancakes. Consider adding chocolate chips to the batter for an extra treat.