Recipe: Gluten Free Moist Almond Flour Banana Pancakes

Gluten Free Moist Almond Flour Banana Pancakes

Sunday mornings call for pancakes and if you’re on a low-carb, paleo or gluten-free diet, then I’ve got you covered. These almond flour banana pancakes are a dream come true. They’re soft, moist and fluffy. They come together in just a few minutes and melt in your mouth. My husband and daughters prefer them over “regular” pancakes and they’re all I make now!

I like to add chocolate chips for the kiddos but berries or any other add-ins are delicious too. If you’re bodybuilding or want to go the extra step, I suggest adding a tablespoon of almond butter to the batter. The almond butter makes them super moist and adds protein and flavor!

Gluten Free Moist Almond Flour Banana Pancakes



  • 2 ripe banana
  • 2 medium eggs
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract optional
  • 2 Tbsp chocolate chips optional
  • Butter or oil for greasing pan
  • Pinch of salt


  1. Mash the bananas in a medium mixing bowl, using a fork. Add the eggs, almond flour, baking powder, and vanilla; beat with a fork (or whisk) until combined. Optional, add chocolate chips or add-in of choice. 
  2. Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter with using 1/4 cup measuring cup onto the griddle, and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately.

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