Almond Flour Banana Pancake Recipe

I had been making these whole wheat pancakes from “Skinny Taste” with my own alterations. Finally I again got to the point that my recipe was very different from the original! I got to my now favorite pancake recipe by subbing almond meal for some of the flour, using flax eggs, subbing original vanilla almond milk for cows milk, and adding chopped dark chocolate and bananas. They’re now more rich in protein, have some omega-3’s and are more flavorful.


Almond Flour Banana Pancakes (V, DF)

(see below for beneficial properties of these ingredients):

1 1/2 cups (180 grams*) whole wheat flour
1/2 cup  (60 grams*) almond flour / meal
4 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons cinnamon
2 Flax Eggs (2 T ground flax mixed w/ 4 T warm water)
2 1/8 cups Unsweetened Vanilla Almond Milk
2 teaspoons vanilla extract
1 Banana, sliced, then quartered
Optional: 1/4 Cup chopped dark chocolate chips
*Since flour can easy pack itself down in storage, I like to use my food scale for accuracy.

-Mix together all the dry ingredients in a large bowl.
-I another bowl, mix all of the wet ingredients together. Add to the dry and stir until you have a smooth consistency.
-Add the chopped banana in last, folding in and not over mixing.
-If you’re adding chocolate chips (or nuts, or dried fruit or whatever else you want!) fold them in with the banana.
-Pour a half cup at a time onto a cast iron or non stick pan over low-medium heat (closer to medium on my gas stove). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray**.
-As with any pancake recipe, one you start to see bubbles form on top, flip the pancake. After about 1 minute you should be able to remove from heat.

**If you do use spray, I recommend organic canola or olive oil sprays to avoid GMO’s. You’ll want to be sure there is no soy lecithin as an ingredient because unless organic, is likely genetically engineered too. We just bought this “Misto” re-useable spray bottle that you pump air into easily to create pressure. Definitely a winner since all you do is add oil you already have at home.


The chocolate chip ones above are what we froze for an easy weekday breakfast for Tim. You can actually just pop them in the toaster oven!

Below is my non-chocolate chip version with fruit. I typically will add some nut butter.
I don’t like real maple syrup (too sweet in the morning for me!) but sometimes will make a fruit topping with frozen berries. I just add them to a small pan and cook over medium until they take on more of a liquid texture.


Nutrition Information (per pancake with only banana as an add in):

Servings: 8
Calories: 150
Total Fat: 5 g
Saturated Fat: < 0.5 g
Cholesterol: 0 mg
Carbohydrate: 21 g
Fiber: 4.5 g
Sugar: 2.5 g
Protein: 6 g
Sodium: 300 mg   20 %
Potassium: 200 mg 4%

Vitamin A: 1%         Thiamin: 10%        Riboflavin: 4%
Niacin: 9%               Vitamin B6: 11%   Folate: 20%
Vitamin C: 2%         Vitamin D: 4%       Vitamin E: 20%
Calcium: 14%           Iron: 8%                 Zinc: 8%
Magnesium: 12%    Phosphorus: 16%       Omega 3: 0.15 g  (10%)

**vitamins & minerals are listed as % daily value; you may need more than 100% each day if you’re an athlete, have a deficiency disease, or other medical concerns


2 thoughts on “Almond Flour Banana Pancake Recipe

  1. Pingback: Stress Management Monday – 3rd Edition – Sugar | Eat Real Live Well

  2. Pingback: Pumpkin Buckwheat Pancakes (with Spiced Apple Topping) | Eat Real Live Well

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