Paleo Almond Flour Banana Pancakes
Fluffy, golden, and naturally sweet, these banana pancakes prove that a grain-free breakfast can be every bit as satisfying as the stack you grew up with. Ripe bananas and almond flour do the heavy lifting here — the bananas add natural sweetness and moisture while the almond flour gives the pancakes a tender, slightly nutty crumb that holds together beautifully. A tablespoon of tapioca starch and a splash of apple cider vinegar are the quiet heroes, helping the batter bind and giving each pancake just enough lift without any conventional leavening tricks. The batter will look a little looser than what you're used to, but trust the process — cooking them low and slow on a coconut oil-greased skillet is the key to getting those edges set and the centers perfectly firm. This recipe makes four servings, so it's ideal for a weekend family breakfast or a relaxed brunch where nobody feels like they're missing out. Top with fresh berries and a drizzle of pure maple syrup and you've got a plate that looks and tastes completely indulgent while staying completely on track.
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Learn more →Ingredients
4 servings
- 2 medium ripe bananas (about 1 cup mashed)
- 3 large eggs
- 1 cup almond flour
- 1 tbsp tapioca starch
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp coconut oil, plus more for the pan
- 1 tsp apple cider vinegar
For serving
- fresh berries, for serving (optional)
- pure maple syrup, for serving (optional)
Instructions
- 1
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only a few small lumps remaining.
- 2
Add the eggs, vanilla extract, coconut oil, and apple cider vinegar to the mashed banana and whisk until fully combined.
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