These 3-ingredient almond flour pancakes are super delicious and easy to make with only almond flour, eggs, and banana. They’re thick, fluffy, and taste naturally sweet thanks to the banana. The perfect nourishing breakfast for kids and adults alike!
These delicious 3-ingredient almond flour pancakes are modified from another favorite pancake recipe, my coconut flour pancakes. I love making pancakes for my baby’s breakfast at least once a week. He loves both these recipes and I’m more than happy to make them for him as they’re quite nutritious and made with wholesome Nutriholist-approved ingredients 😉 I usually slather the pancakes with some type of nut or seed butter and serve them with fruits. Always a winner!
These almond flour pancakes are not just great for kids, however! They also make a wonderful brunch option for adults. My husband calls them “the chubby pancakes”–since they come out so thick and fluffy–and requests them almost every weekend! I use 1 egg, 1/2 banana, and 1/2 cup almond flour when making it for my baby, which leaves enough leftovers for him to enjoy for 2 more days. When making it for all the three of us, I triple the batch–using 3 eggs–but there are often no leftovers.
Almond Flour vs. Almond Meal
What’s the difference between almond flour and almond meal? Almond flour is made from blanched (peeled) almond, so has a finer texture and a lighter color. Almond meal is made from raw unblanched almonds, so it’s darker in color. You can make your own almond meal by throwing raw almonds in a food processor and blitzing until you get a fine powder. You can use either almond flour or almond meal in this pancake recipe.
Flour Substitutions
This recipe works best with almond flour, but I’ve also tried it with oat flour or rolled oats (thrown into the blender with the rest of the ingredients) and it has turned out quite well. The texture wouldn’t be as thick and fluffy with oats, however. You should also be able to use a gluten-free flour blend (like Bob Red Mill’s 1-to-1) here instead of almond flour. I haven’t tried it myself though, so can’t vouch for the results.
Coconut flour is not a substitute for almond flour in any capacity as it absorbs a lot more liquid. If you’d like to use coconut flour, then you can try these Paleo Coconut Flour Pancakes.
If you prefer vegan pancakes or want to use different flours, make sure to give these delicious Vegan Oat Pancakes, Green Banana Flour Pancakes, and Quinoa Pancakes a try. Enjoy and let me know your thoughts by leaving a comment below or tagging me in your creations on Instagram and Facebook @nutriholist #nutriholist. XO
3-Ingredient Almond Flour Pancakes
Ingredients
- 3 eggs
- 1 and 1/2 bananas , ripe
- 1 and 1/2 cups almond flour
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean powder)
- 1-2 teaspoon coconut oil , for cooking
Instructions
- Whisk the eggs in a medium-sized bowl. Add the banana, mash it with a fork, and mix with the eggs.
- Mix in almond flour, cinnamon, and vanilla. Stir to fully combine.
- Heat a large non-stick pan over medium-low. Add a little bit of coconut oil once the pan is hot. Scoop the batter onto the pan (about 1/4 cup for each pancake) and cook for 3-4 minutes until edges firm up and you see bubbles on top. Then flip and cook for another minute or two until golden brown.
- Repeat the process until all the batter is used up. You may need to reduce the heat as the pan gets hotter and add more oil.
- Serve with fruits, nut/seed butter, nuts, seeds, coconut flakes, or this delectable Raw Chocolate Caramel Sauce.
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