This post is sponsored by Happy Egg Co®
Fluffy almond flour banana pancakes are full of flavor and super easy to make. They are naturally gluten-free, family-friendly, and perfect for meal prep.
This recipe promises to make everyone in your home a happy, healthy eater!
These almond flour banana pancakes will quickly become your new favorite pancake recipe. They are low-carb, paleo, gluten-free, and insanely delicious! Dare I say they are better than my banana oatmeal pancakes? Tough call! They are both so good.
My kids love them with chocolate chips stirred in. But blueberries, raspberries, almonds, walnuts, and shredded coconut are also delicious if you want to play with the batter using what you have in your pantry and fridge.
How To Make Almond Flour Pancakes
These gluten-free pancakes come together so quickly! The main ingredients are almond flour, tapioca flour (or wheat flour if you are not gluten-free), Happy Egg Free Range eggs, almond milk, and maple syrup.
Happy Egg raises its hens under the highest animal welfare standards on over 8-acres of pasture, which is important because most eggs at the grocery store come from hens who never go outside. These rich, creamy amber yolks make all the difference in the taste and turnout of simple, easy to make recipes like this.
Here’s what you do:
- Combine almond flour, tapioca flour, baking powder, and salt in a large bowl.
- Add almond milk, one Happy Egg Free Range egg (seriously the best eggs you’ll find at your local grocery store!), maple syrup, banana, and vanilla extract.
- Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour it into the pan to form a small to medium-sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
How To Store Almond Flour Banana Pancakes
There are two options for storing gluten-free almond pancakes. You can either keep them in the fridge or the freezer. It just depends how long you want to store them for.
Store Almond Flour Pancakes In The Fridge
I like to make a big batch of almond flour pancakes on the weekend, and store them in the fridge in airtight containers.
Be sure to cool them completely before storing them. They taste great reheated and last about a week. You can reheat them in the microwave if you’re in a hurry, before hopping online for work or in the oven at 350 degrees for about 10 minutes.
Can You Freeze Almond Flour Pancakes?
You absolutely can freeze your almond flour pancakes! They will last for months in the freezer and it’s always nice to know you have nutrient-rich, delicious options waiting for you at all times.
Let the pancakes cool completely and then place them in an airtight bag or container with a piece of parchment paper between each pancake. The parchment paper is to prevent the pancakes from sticking together.
To reheat the frozen pancakes, place them in a 350-degree oven until warm or pop them in the microwave until heated through.
I hope you enjoy making these tasty pancakes as much as we do! It’s an easy way to make a healthy and happy choice each day.
#AlwaysChooseHappy! You can learn more about Happy Egg here and visit the store locator to find Happy Eggs nearest you!
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.
Almond Flour Banana Pancakes
Ingredients
- 1 cup almond flour
- 3 tablespoons tapioca flour
- 1.5 teaspoons baking powder
- pinch of kosher salt
- 1/4 cup unsweetened almond milk
- 1 Happy Egg Free Range egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 banana, 1/3 mashed + 1/2 chopped
Instructions
- In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
- In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana and vanilla extract. Gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
Notes
- If you don’t have tapioca flour, you can sub in arrowroot or cornstarch! If you are not gluten-free, you can also sub wheat flour for the tapioca.
Denise says
These were so good but the recipe only made 4 pancakes. So that would be 2 pancakes per serving. Is that right or did I do something wrong?