Almond Flour Banana Pancakes Recipe

Name: Almond Flour Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, beaten; 3 tablespoons Splenda sugar substitute, granules; 1 teaspoon vanilla extract; 1 banana, mashed; 1/2 cup plain nonfat yogurt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup almond flour; 1/2 cup flour

Servings: persons

1
Whisk the first five ingredients in a medium sized bowl.
2
Whisk the remaining dry ingredients in a seperate bowl.
3
Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
4
Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
5
If heat is too high, the cakes will be too brown once cooked.
6
Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
7
Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
8
These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, beaten, 3 tablespoons Splenda sugar substitute, granules, 1 teaspoon vanilla extract, 1 banana, mashed, and more.

Yes, Almond Flour Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Flour Banana Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions