Though I don’t follow any specific eating plan, I have a friend who does and these gluten free, dairy free pancakes are perfect for satisfying weekend breakfast cravings. Replacing AP flour with almond meal flour, ups the nutrition and flavor factors in these fluffy, tender gluten free banana pancakes. A whole mashed banana ensures fruit flavor in every bite and almond milk replaces regular dairy milk for an almond flour banana pancake that delivers BIG flavor.
Whether you’re a health nut or you’re just interested in the proliferation of alternative flours, meals and grains on the market, I’ve found a brand that you’re going to want to get to know. Pereg. I was introduced to them last year at the Fancy Foods Show in New York and snagged a few samples to play with. (note: I haven’t been compensated for this post, I just really like the brand). They have a tremendous variety of gluten-free “flours”, legumes, grains and even spices — each are the highest quality and come in sturdy, resealable bags (thank you for that). I’m using Pereg almond meal flour for these gluten free, dairy free pancakes and you’re not gonna believe how good they are.
I was inspired to make gluten free, dairy free pancakes in part because of my friend, Jill, who unfortunately has problems with gluten, dairy and fructose. During her visit to Florida (and with me) last week, she made substitutions in nearly everything we ate, from gluten free pasta to almond milk. Thing is, like me, Jill likes to eat and she wants to enjoy a wide variety of dishes, not just stick with a handful of go-to recipes. These gluten free banana pancakes aren’t a substitution, they’re just De-Licious.
Ingredients For Almond Flour Banana Pancakes:
- Almond Meal Flour (I used Pereg)
- Baking Powder
- Kosher Salt
- Brown Sugar (can substitute for other sweetener or sweetener alternative)
- Powdered Vanilla (can use vanilla extract)
- Mashed Banana
- Almond Milk
- Coconut Oil
Just like gluten-full counterparts, everything gets mixed into one bowl until you have a saucy batter for your gluten free, dairy free pancakes. If you have a pancake griddle, you’ll definitely want to use it for this recipe.
Cooking Gluten Free Banana Pancakes
- Lightly spray the griddle with vegetable spray and use a paper towel to spread it over the surface.
- Ladle out the gluten free banana pancake batter until you have 3″ to 4″ pancakes. Don’t make them any bigger. The almond flour doesn’t have the same structure as all purpose and they can tear more easily. Keep the pancakes to roughly the size of your spatula face in order to flip them without fear.
- Cook the griddle cakes for about 3-5 minutes, or until they’re browned on the bottom.(Note: you won’t get the same visual cues as you would from regular flour pancakes, which tend to look dry on top and have bubbles that form on the surface when they’re ready to flip.)
- Carefully flip the hotcakes and continue to cook for another 2-3 minutes.
Can I just say how good these smelled while they were cooking. Seriously, stomach-grumbling good. In fact, you might be tempted to eat an entire batch yourself, but I’d avoid doing that. Almond flour banana pancakes are slower digesting and nutrient dense — which means they’ll keep you’ll be fuller longer. They may look small, but trust me these gluten free, dairy free pancakes are mighty!
In case you want to freeze your pancakes for an easy weekday breakfast, here’s how to do it without turning them into a solid pancake block:
How To Freeze Gluten Free, Dairy Free Pancakes
- Line a baking sheet (that will fit flat in your freezer) with parchment paper.
- Lay the flapjacks in a single layer (not touching) and freeze until solid.
- Remove the pancakes from the freezer and transfer to a zip-top freezer bag. This way you can easily remove only what you want or need.
Jill uses maple syrup to sweeten lots of things, so I know she appreciates a liberal glug of real maple syrup on her flapjacks, however, you might want to consider these toppings as well.
Toppings For Banana Pancakes
- Fresh Fruit – sliced bananas are obvious, but also fresh strawberries, blueberries or other berries would be delicious.
- Apple Butter or Applesauce
- Peanut Butter or other Nut Butters
- Nutella (come on, you were thinking it too)
- Butter or Dairy Free Butter with a sprinkle of Cinnamon Sugar
- Jelly, Jams or Preserves
- Fruit Compote
These gluten free banana pancakes are tender, light and fluffy with a distinct banana flavor. They filled me up without the bloat I get from regular pancakes and I was comfortably full for 4 hours.
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Gluten Free Banana Pancakes
Very tender, light and fluffy with a distinctive banana flavor throughout. Let them cook for several minutes on the griddle until the bottom is set and browned before carefully flipping.
- 1 cups almond meal flour I used Pereg brand
- 1 teaspoons aluminum-free baking powder
- 1/8 teaspoon kosher salt
- 1 tablespoon brown sugar or erythritol or other sweetener
- 1/8 teaspoon powdered vanilla or 1 teaspoon vanilla extract
- 1 overripe banana mashed
- 1 large egg
- 1/3 cup almond milk
- 2 tablespoons coconut oil melted
In a large bowl, combine the dry ingredients and whisk together until well blended.
Add the egg, mashed banana, almond milk and coconut oil. Whisk until well combined and set aside.
Heat a flat nonstick pancake griddle over medium heat. Lightly spray with vegetable spray and with a paper towel, rub the spray over the surface of the griddle.
Ladle the batter in 1/4 to 1/3 cup measures onto the griddle. Cook for 3-5 minutes until the bottoms are browned and set. The tops of these pancakes won't start to look dry or bubble, you just need to check the bottoms after about 2 minutes and see how they're coming along.
Note, because these pancakes don't have any gluten, their structure is less stable. Carefully flip the pancakes and cook until set, another 2-3 minutes.
Transfer to a serving platter and enjoy with fresh fruit, jam or your favorite syrup.
Recipe Can Be Doubled
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