Breakfast & Brunch
This vegan almond banana pancakes recipe delivers a nutty-sweet stack that stays fluffy all morning—no flax eggs or almond milk required. 💛 The secret? A blend of ground almonds and ripe bananas creates a naturally binding batter with rich flavor, while a touch of baking powder ensures that signature fluffy texture. I perfected this recipe after years of testing plant-based pancakes that either turned dense or fell apart when flipping.
The beauty of this recipe lies in its simplicity: just 7 ingredients and 15 minutes of active time, yet it delivers restaurant-worthy results. The almonds add a satisfying crunch and depth of flavor, while the bananas keep the pancakes moist and naturally sweet. No refined sugar or dairy substitutes needed—just wholesome ingredients that taste like a treat, not a health compromise.
What you'll end up with is a towering stack of golden-brown pancakes with tender crumb and just the right amount of nutty sweetness. The texture stays fluffy even after sitting for hours, making these perfect for meal prep or a lazy weekend brunch. Serve with fresh berries, maple syrup, or a dollop of coconut yogurt for the ultimate plant-based breakfast.
This recipe is particularly effective for those with nut allergies or dietary restrictions—simply swap almond flour for oat flour and banana for a flax egg binder. The key to success is letting the batter rest for 10 minutes before cooking, which allows the almonds to fully hydrate and the pancakes to develop their signature fluffiness. Let's get cooking!
Ingredients for almond banana pancakes
Seven wholesome ingredients for pancakes that taste like dessert without the guilt.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Mashed for natural sweetness |
| Almond Flour 🥜 | 1 ½ cups | Finely ground for texture |
| Unsweetened Almond Milk 🥛 | 1 cup | Plain, unsweetened variety |
| Baking Powder 🧂 | 1 tbsp | Ensures fluffy texture |
| Ground Cinnamon 🌿 | 1 tsp | Warm, aromatic flavor |
| Sea Salt 🧂 | ½ tsp | Enhances all flavors |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For cooking pancakes |
The almond flour is non-negotiable here—Bob's Red Mill or Trader Joe's brands are my go-tos for consistency. Look for finely ground almond flour to avoid gritty pancakes. Ripe bananas are key: the spottier, the better. Costco often has bulk organic bananas at a great price, but any grocery store will do. For the almond milk, unsweetened is a must—Silk or So Delicious are reliable brands. Freshness matters most with baking powder: if your container feels old, grab a new one. The cinnamon should be ground, not stick form—McCormick is a solid budget pick.
No almond flour? Oat flour works in a pinch—just add 1 tbsp extra almond milk to compensate. Substituting bananas? Applesauce or mashed sweet potato adds moisture, but you'll lose that natural sweetness. Short on baking powder? Baking soda plus cream of tartar (1/2 tsp each) does the trick. The olive oil can be swapped for avocado oil or coconut oil, though olive adds a nice fruity note. For extra fluffiness, fold in 1 tbsp flaxseed meal mixed with 3 tbsp water (let it sit for 5 minutes first).
Store almond flour in the freezer to preserve freshness—it keeps for 6-12 months this way. Bananas can be peeled and mashed ahead, then stored in an airtight container for 2 days in the fridge. The batter thickens as it sits, so whisk in a splash of almond milk if it looks too stiff before cooking. Pancakes reheat beautifully in a toaster or air fryer—3 minutes at 350°F restores that crispy edge. Freeze leftovers between parchment paper for up to 3 months.
Why You'll Love This Recipe
- No-Fuss Mash-Up: I swear by this recipe because it’s basically three ingredients plus a pinch of magic—just smash bananas, stir in almond flour, and let the baking powder do the rest. No sifting, no measuring cups, no stress. That first golden-brown pancake? Ready in under 5 minutes.
- Cinnamon-Kissed Magic: The almond flour gives it a nutty depth, but the real star is the cinnamon—it turns these pancakes into something ridiculously cozy. Honestly, I’ve had people ask if I added syrup (I didn’t), but the natural sweetness from the bananas and that warm spice make them taste like dessert first.
- Weekday Superhero: Between us, these are my go-to for lazy mornings, post-gym breakfasts, or even a quick snack when I’m starving. Freeze extras as mini pancakes for grab-and-go energy bites—no reheating needed. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Almond flour and bananas are pantry-friendly, and this recipe stretches further than most. I’ve made a batch feed four people, or I’ll save half for tomorrow’s lunch. Plus, no eggs or dairy means fewer grocery trips—just ripe fruit and a bag of flour. Solid win.
Step-by-step instructions for almond banana pancakes
Here's how to make pancakes that stay fluffy and nutty-sweet all morning.
👨🍳 Step 1: Mash the Bananas and Mix Dry Ingredients
Start by mashing the 2 whole ripe bananas in a medium bowl until completely smooth with no visible chunks. I like to use a fork for this—it gives you just the right amount of texture. In a separate bowl, whisk together the 1.5 cups almond flour, 1 tbsp baking powder, 1 tsp ground cinnamon, and 0.5 tsp sea salt. This dry mixture is your foundation for fluffy texture and balanced flavor.
Here's the thing—don't skip sifting the dry ingredients if you have them. The baking powder needs to be evenly distributed to create those light, airy pockets in your pancakes. If you don't have a sifter, just whisk vigorously for about 30 seconds to break up any clumps. The mixture should look uniformly fine with no visible flour streaks.
🍳 Step 2: Combine Wet and Dry Ingredients
Create a well in the center of your dry ingredients and pour in the 1 cup unsweetened almond milk and 1 tbsp extra-virgin olive oil. The olive oil might seem unusual, but it creates a beautiful golden crust while keeping the pancakes tender. Using a silicone spatula, gently fold the wet ingredients into the dry mixture until just combined—you should still see some dry flour streaks.
Now add the mashed bananas to the center and fold everything together until you have a smooth, thick batter. The batter should be similar to traditional pancake batter in consistency—thick enough to coat the back of your spoon but still pourable. If it's too thick, add 1-2 tablespoons more almond milk; if too thin, add 1 tablespoon more almond flour. The key is getting it right before cooking begins.
🔥 Step 3: Preheat and Cook the Pancakes
Heat a non-stick skillet over medium heat and add ½ teaspoon extra-virgin olive oil (just enough to lightly coat the pan). I use a 10-inch skillet for these pancakes—it gives them that perfect thickness. When the oil is shimmering (about 1-2 minutes), pour ¼ cup batter into the center of the pan, spreading it slightly to form a ¼-inch thick circle.
Cook until the edges look set and bubbles form on the surface (about 2-3 minutes). Here's where it gets fun—flip carefully using a thin spatula and cook for another 1-2 minutes until golden brown on both sides. The pancakes should be slightly crispy around the edges but still soft in the center. If they brown too quickly, reduce the heat slightly next time.
⏰ Step 4: Keep Warm and Serve Fresh
Transfer the cooked pancakes to a plate and keep them warm in a 200°F oven while you cook the remaining batter. This low temperature maintains their fluffiness without drying them out. I like to stack them neatly on a wire rack to prevent sogginess—this is especially important with almond flour pancakes that can dry out faster than traditional flour-based ones.
Serve your almond banana pancakes immediately while they're still warm and fluffy. The combination of nutty almond flour and naturally sweet bananas creates a perfect balance of flavors. For extra indulgence, top with fresh berries, a drizzle of honey, or a sprinkle of chopped nuts. The pancakes should hold their shape well but still be tender enough to cut with a fork.
Pro Tips For Making Almond Banana Pancakes
- Mash Bananas First: Don’t just toss in whole bananas—give them a good mash with a fork before adding them to the batter. This breaks down the fibers and makes the pancakes fluffier instead of dense. I used to skip this, and the texture always felt off.
- Use Warm Almond Milk: Cold almond milk makes the batter thicker and harder to mix. Warm it up slightly (just enough to feel lukewarm) before adding it—this helps the almond flour blend smoothly and creates a lighter batter. Yes, even if you’re impatient like me.
- Wait for Bubbles: These pancakes rise slower than wheat-flour ones. Don’t flip them at the first sign of edges setting—wait until you see bubbles pop on the surface and the edges look set. I learned this the hard way after flipping too early and ending up with flat, sad pancakes.
- Add Eggs for Structure: Almond flour lacks gluten, so the batter can spread too much. Crack in one extra egg (or use a flax egg if avoiding eggs) to hold the pancakes together. It’s not in the basic recipe, but it makes a real difference—especially if you’re making them thicker than usual.
Best sauces and condiments for almond banana pancakes
Maple-Glazed Magic
Drizzle warm pancakes with Grade B maple syrup (like Sugar Bush) for a rich, caramelized finish. I recommend heating 2 tbsp syrup in a small saucepan until it just begins to bubble, then drizzle over the stack. The heat intensifies the maple flavor while adding a glossy sheen. For extra decadence, add a pinch of sea salt to the syrup—trust me, it makes all the difference. 🍁
Berry Compote Brightness
Simmer 1 cup mixed berries (fresh or frozen) with 1 tbsp honey and ½ tsp lemon juice for 5 minutes until thickened. This creates a vibrant topping that balances the pancakes' nuttiness. I love using strawberries and blueberries for color contrast, but raspberries add a tart kick. Serve warm compote right over the pancakes for maximum freshness.
Coconut Yogurt Creaminess
Top with unsweetened coconut yogurt (like So Delicious or Kite Hill) for a tangy, creamy contrast. Dollop 2 tbsp per pancake and swirl gently with a knife. Add a sprinkle of toasted coconut flakes for crunch. This combo adds protein and keeps the dish dairy-free while feeling indulgent. The yogurt also helps balance the pancakes' natural sweetness.
Nut Butter Swirl
Mix 2 tbsp almond butter (or peanut butter) with 1 tsp maple syrup and spread between pancakes. The nutty depth complements the almond flour perfectly. For extra flair, drizzle with melted dark chocolate (70% or higher) or crushed walnuts. This adds a satisfying texture contrast that keeps every bite interesting.
Citrus Zing
Finish with a squeeze of fresh orange juice or a sprinkle of orange zest for brightness. The citrus cuts through the richness and adds a refreshing note. I like to microwave 2 tbsp orange juice for 10 seconds to warm it slightly before drizzling. A few candied orange slices on top add a festive touch that works year-round.
Warm Spiced Nectar
Heat ¼ cup apple juice with ½ tsp cinnamon and ¼ tsp vanilla extract until fragrant. Pour over pancakes while warm for a cozy, aromatic experience. This works especially well during cooler months. For extra warmth, add a pinch of ground cardamom—it pairs surprisingly well with the almond flavor. 🌿
Nutrition facts
Frequently asked questions
Why do I need to let the batter rest for 10 minutes?
The 10-minute rest lets the almond flour fully hydrate and activates the baking powder for maximum fluffiness. This step prevents dense pancakes by allowing the batter to thicken slightly and develop proper structure. Skipping it often results in pancakes that stick to the pan or lack height.
Can I make these pancakes without almond flour?
Yes! Swap the almond flour for oat flour (blend rolled oats into a fine powder) and add 1 extra tablespoon almond milk to compensate for the difference in moisture. For a nut-free version, use gluten-free 1:1 baking flour and reduce almond milk by 2 tablespoons—though texture may be slightly denser.
How do I prevent my pancakes from sticking to the pan?
Always use medium heat and ensure your non-stick skillet is properly heated (oil should shimmer but not smoke). Add just ½ teaspoon olive oil per batch and avoid overcrowding the pan—cook 2-3 pancakes at a time. If they still stick, try a 10-inch cast iron skillet (preheated for 3 minutes) for better heat distribution.
Can I make these pancakes ahead of time?
Cook the pancakes and let them cool completely, then stack between parchment paper. Store in an airtight container in the fridge for 3 days or freeze for up to 3 months. To reheat, warm in a toaster for 2-3 minutes or air fry at 350°F for 3 minutes—this restores crispness without drying them out.
What's the secret to getting them extra fluffy?
Beyond the 10-minute batter rest, whisk your dry ingredients until completely aerated and avoid overmixing the wet ingredients. For extra lift, fold in 1 tablespoon flaxseed meal mixed with 3 tablespoons water (let it sit for 5 minutes first)—this acts as a natural egg substitute that enhances fluffiness.