Almond Flour Pancakes (with optional seared banana)
So I don't scare away those who don't like bananas (I have one of those in my family!) or to dissuade you if you do not have one on hand, I list the banana as optional. While I love flavor and hint of sweetness it adds, these pancakes are delicious without, too.

If you prefer to make a smaller batch, this recipe may easily be cut in half. Simple beat two eggs and measure out 1/4 cup plus 2 tablespoons (or 3 ounces) to equal 1 1/2 eggs.

Yields 16 (2 1/2 to 3-inch) pancakes


  • 3 large eggs
  • 1/4 cup milk (I have been using coconut milk from a carton recently, but any kind will do)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 1/2 cups blanched almond flour (see notes)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 ripe banana, sliced into 1/4-inch rounds (optional)
  • Coconut or vegetable oil for the skillet


  1. Lightly beat the eggs in a large bowl, and then whisk in all the other wet ingredients.
  2. Mix the dry ingredients in a medium bowl. Add to the wet ingredients and blend well.
  3. Heat a large, heavy-bottomed skillet over medium heat with a couple teaspoons of oil (just enough to coat the pan).
  4. Carefully place a banana slice on the skillet, if using, and then spoon approximately 2 tablespoons of batter over the banana slice. If not using the banana, pour batter directly onto skillet as you would normally do.
  5. When you can slide a spatula under a pancake easily and the bottom is golden, flip the pancake and cook on the other side.
  6. Cook for another minute or two until just cooked through. Repeat for the remaining banana slices and batter. Keep warm in a 200-degree oven if you would like to keep them hot while cooking the rest.
  7. Enjoy with maple syrup or topping of choice. Leftovers may be refrigerated or frozen. I like to reheat in a toaster oven until just hot.


  • For this recipe, the fine grind and smooth texture of blanched almond flour (I use Bob’s Red Mill) will provide a lighter pancake and better finished product than an almond flour or meal that has the darker brown flecks of skin in it.

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