Almond Flour Pancakes
Almond flour, banana, eggs and dairy-free milk make small, tender pancakes. Keep them small so they are easier to flip.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Almond flour, almond milk and whole egg form the base of this pancake.
- Cook only the batch you need. The batter is portioned onto the pan, with each pancake turned when it reaches the cues in the method.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Whisk
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially almond flour and whole egg.
- Flour or baking mix. This recipe specifies almond flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Almond Flour Pancakes
Ingredients
Equipment
Method
- Mash the banana and whisk in the eggs and dairy-free milk.
- Stir in almond flour and baking powder. Rest for 5 minutes; the batter should be thick but spoonable.
- Brush a nonstick skillet with the measured oil and heat over medium-low heat. Make 8 small pancakes using about 2 tablespoons batter each.
- Cook about 3 minutes until the undersides are golden and the edges hold together. Flip carefully and cook another 2–3 minutes until the centers are set.
- Serve 2 pancakes per portion; the batch makes 4 portions. Added syrup or toppings are not included in the nutrition.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
Almond flour: Bob’s Red Mill Super-Fine Blanched Almond Flour.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the pancakes after cooking the batch. Fruit, syrup, yogurt, or spreads are additions unless they appear in the measured ingredient list.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for almond flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
