Almond Flour Banana pancakes

Hi everyone, how is your week so far? Last Saturday I shared in my insta-stories my almond flour pancakes, and many of you reacted to my photos and requested the recipe. I am willing to share my recipe but I want to highlight that these pancakes are not the traditional ones, I purposefully wanted to make “healthier” pancakes by decreasing the amount of regular flour, as well as the amount of regular milk. Also, I added banana to my recipe to bring a natural sweet flavor, and I literally loved it! So here we go.


The recipe

Ingredients to make your own Banana Almond Flour Pancake for 5-6 servings:

  • 1 Cup of organic Almond flour (96 grams)
  • 1 Cup of organic All purpose flour (96 grams)
  • 1/4 Cup of organic unsweetened Almond Milk (60 ml)
  • 1 Cup of organic 2% Milk (235 ml)
  • 1 1/2 Ripe banana
  • 3 Medium eggs
  • 2 teaspoons of baking powder (8 grams)
  • 1 teaspoon salt (5ml)


What to do next

  • In a food processor blend 1 1/2 ripe banana with 1 egg until smooth
  • Transfer this preparation in a medium size bowl
  • Add to this bowl the 2 other eggs, the salt, and whisk the batter
  • Add the almond flour, continue to gently mix the preparation
  • Add the almond milk, and mix until smooth.
  • Add the all purpose flour, and continue to mix the preparation
  • Add the regular 2% milk, and mix until smooth
  • Add the baking powder, continue to stir, we want a smooth and homogenous batter
  • Heat oil in a skillet over medium heat. Drop batter by large spoonfuls
  • Cook for 2 to 3 minutes per side until the edges crisp up and bubbles begin to form. Flip, and cook on the other side for another 2 to 3 minutes until golden and fluffy.


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