Paleo Banana Pancakes are the best almond flour pancakes you’ll have all year. They’re fluffy, nutty, and easy to flip. Cover them in maple syrup, honey, or your favorite fresh fruit for a healthy grain free breakfast!

paleo banana pancakes almond flour pancakes

Here’s a grain free twist on one of your favorite recipes. Paleo Banana Pancakes bring you one of the most traditional breakfast recipes – Pancakes! But we’re using nutty almond flour and sweet bananas. Each pancake has about 3 grams of protein, and will remind you of your favorite banana bread!

I like to top mine with a drizzle of honey, fresh fruit, and a handful of walnuts. These almond flour pancakes also have a touch of cinnamon and nutmeg. The flavors of the spices pair amazingly with the banana flavor. Get ready for your new favorite Sunday morning routine!

paleo banana pancakes almond flour pancakes

Let’s get the obvious out of the way first. These almond flour pancakes are completely gluten free. But, I’ve received a lot of emails lately asking about grain free recipes. And while I don’t avoid all grains myself, I am in the business of delicious food. So I spent my lazy Sunday perfecting the perfect paleo banana pancakes. Just for you!

And to be completely honest, I’m digging them. Or digging into them, whichever. 

They’re nutty, which compliments the banana really well. Top that with cinnamon, drizzled with honey and walnuts, and a mountain of fresh fruit. I’m completely on board.

paleo banana pancakes almond flour pancakes

Originally, I tried to make these paleo banana pancakes as 100% almond flour pancakes. But as it turns out, every batch I tried would burn too quickly. Or it would be really hard to flip without falling apart. I probably made about five batches total before I made the executive decision to add tapioca flour.

The tapioca flour really made all of the difference here, so I wouldn’t skip it. It also adds to the great fluffy texture!
paleo banana pancakes almond flour pancakes

Just in case you don’t have almond flour on hand, you might also want to check out my banana oatmeal pancakes. They’re not grain free, but they are delicious. And sometimes, that’s what you’re looking for.

You may have also noticed that this blog is really picking up. That’s right, my friends. I’ve made it my personal goal to bring you a recipe a day, every weekday, for the foreseeable future. That’s right, I said weekdays. I need the weekends to cook! 

And I do have a few more paleo recipes in the works! Muffins? Of course. Breads? Well…

You’ll have to stay tuned to see!

paleo banana pancakes almond flour pancakes

 

paleo banana pancakes almond flour pancakes

Paleo Banana Pancakes (Almond Flour Pancakes)

Paleo Banana Pancakes are the best almond flour pancakes you'll have all year. They're fluffy, nutty, and easy to flip. Cover them in maple syrup, honey, or your favorite fresh fruit for a healthy grain free breakfast!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings

Ingredients
  

  • 3 large eggs
  • 2 medium ripe bananas, mashed
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp almond butter
  • 1/2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Instructions
 

  • In a medium bowl, whisk together dry ingredients (almond flour, baking soda, tapioca flour, cinnamon, nutmeg). 
  • Add all other ingredients and whisk together until well combined. 
  • In a large skillet over medium heat, add about 1/4 cup batter per pancake, leaving room between each one. 
  • When pancake begins to show small bubbles on top (about 2-3 minutes), flip over and cook an additional 2-3 minutes, or until cooked through. 

Notes

Recipe makes about 12 pancakes, depending on what size you make them.
**Nutrition per 3 pancakes, using 1/4 cup batter per pancake**

Nutrition

Calories: 235kcal (12%)Carbohydrates: 25g (8%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 140mg (47%)Sodium: 355mg (15%)Potassium: 312mg (9%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 250IU (5%)Vitamin C: 7.4mg (9%)Calcium: 70mg (7%)Iron: 1.6mg (9%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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