Banana Bread Almond Flour Pancakes

Can a pancake taste like banana bread? With almond meal and brown rice flour instead of regular flour, and ripe mashed bananas in the batter, it can. These are gluten-free, denser than a standard pancake, and they smell like banana bread while they cook. Full-fat coconut milk from the can makes the batter rich enough that you do not miss wheat flour.

I started making these on weekends when I had overripe bananas and no interest in actually baking a loaf. The batter takes five minutes. The pancakes cook in ten. They are heavier than regular pancakes, so smaller ones work better. About 60ml (1/4 cup) each. Cinnamon in the batter, maple syrup on top. I keep making these every weekend and the batter never lasts more than five minutes on the counter.

How to Make Banana Bread Almond Flour Pancakes

Mash the Bananas First

Use very ripe bananas, the kind with brown spots. Mash them in the mixing bowl before adding anything else. Lumps of banana in the batter create wet spots in the pancake that do not cook through.

Whisk in the eggs, coconut milk, and vanilla extract. Then combine the dry ingredients in a separate bowl: brown rice flour, almond meal, baking powder, salt, and cinnamon. Fold wet into dry until just combined. Do not overmix.

Cook Lower and Slower

These burn faster than regular pancakes because the banana and coconut milk have more sugar. Use medium heat, not medium-high. Grease the skillet well. Pour about 60ml (1/4 cup) per pancake.

Wait until bubbles form across the entire surface before flipping, about 3 minutes. The second side takes 2 minutes. If the outside is browning before the centre sets, your heat is too high.

Banana Bread Almond Flour Pancakes

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• Author: Julia Mueller
• Total Time: 15 minutes
• Yield: Makes 8
• Diet: Gluten-Free, Vegetarian, Omnivore

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Description

These fluffy pancakes are packed with protein and naturally sweet. A healthy and delicious weekend breakfast!

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Ingredients

Units USM

• 2 ripe bananas, mashed
• 1/2 cups (118 ml) coconut milk (full-fat from the can)
• 1/2 tsp vanilla extract
• 2 eggs
• 1/2 cups (118 ml) brown rice flour
• 1/2 cups (118 ml) almond meal
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1/2 cups (118 ml) walnuts, chopped

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Instructions

1. Mash the bananas in a mixing bowl.
2. Add the eggs, coconut milk, and vanilla extract and whisk together.
3. In a separate bowl, combine the remaining ingredients and stir together.
4. Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
5. Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature (approximately 375°F (190°C)).
6. Measure ¼ cup of the banana pancake batter and pour it into the skillet.
7. Cook until the sides of the pancake begin to firm up, about 2 minutes.
8. Flip to the other side and cook another minute or two until the pancake is cooked all the way through.
9. Repeat with the remaining batter.
10. Serve with butter and agave nectar or pure maple syrup.

Notes

• For extra banana flavor, use very ripe, almost overripe bananas.
• If the batter seems too thick, add 1-2 tablespoons of coconut milk until desired consistency is reached.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 15
• Sodium: 100
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 5
• Carbohydrates: 25
• Fiber: 3
• Protein: 7
• Cholesterol: 100

If You Liked This Recipe, You’ll Love These

• Banana Bread Waffles
• Dairy-Free Sourdough Waffles Made with Banana Milk
• Soft Almond Banana Bread
• Challah French Toast Sticks

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