This easy Banana Pancakes recipe is like having dessert for breakfast! Make them for a weekday morning or a holiday brunch.
A person can only eat so many eggs for breakfast before they start looking for alternatives. These banana pancakes have become one of my go-to breakfast recipes! Plus, they are easy to prepare and my whole family loves them.
How To Make
Step One: Banana
Use a fork to mash one ripe banana in a medium bowl.
Step Two: Eggs
Add two large eggs to the bowl and whisk to combine.
Step Three: Dry Ingredients
Add almond flour, sugar, ground cinnamon, and baking powder.
Step Four: Nuts
Add chopped walnuts or chopped pecans. You can skip the nuts if you prefer.
Step Five: Scoop Batter
Scoop the batter using a 1/4 cup measuring cup.
Step Six: Skillet
Pour into a greased skillet that has been warmed over medium heat.
Step Seven: Cook
Cook on one side until browned and then flip over to cook on the other side.
Serve warm with your favorite toppings. I like whipped cream, cinnamon syrup, and chopped walnuts.
My husband likes to top them with crunchy peanut butter and maple syrup.
Recipe Tips
1. What about two ingredient banana pancakes? I started out making two ingredient banana pancakes with just one ripe banana and two eggs, but felt like they were too thin. I added almond flour to help thicken them. The baking powder helps make the pancakes rise a little. The sugar and cinnamon increase the flavor.
2. Can this recipe be increased? Yes! One batch of this recipe only makes 4-5 pancakes, but you can easily double or triple the amounts.
3. How can I cook more at one time? I use my electric griddle when making a large number of pancakes. I can usually cook eight medium pancakes at one time.
4. Can I use all-purpose flour? Yes, but your banana pancakes might not turn out just like mine.
5. How do I store and reheat the leftovers? Store leftover banana pancakes in an airtight container or ziplock bag in the fridge. We like to warm them up in the toaster or the microwave.
More Banana Recipes
Banana Pancakes
Video
Ingredients
- 1 ripe banana
- 2 eggs
- 1/4 cup almond flour
- 2 teaspoon sugar or sugar alternative
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 2 1/2 tablespoon chopped walnuts
Instructions
- Mash one ripe banana.
- Whisk in two eggs.
- Add almond flour, sugar, ground cinnamon, and baking powder.
- Stir in chopped walnuts.
- Scoop the batter using a 1/4 cup measuring cup.
- Pour into a greased skillet that has been warmed over medium heat.
- Cook on one side for a minute or two until golden brown and then flip over to cook on the other side.
Marta says
Excellent recipe. Had it with peanut butter and maple syrup.
Stephani says
Is it 270 calories per pancake or in the whole batch? These look yummy !!
Tonia says
Hi Stephani,
The nutrition facts are calculated with a serving size of two people eating the whole batch.
Enjoy!
~Tonia
Jo Anne Williams says
Can these be frozen and reheated?
Tonia says
Yes, they can be frozen and reheated.
Priya Dogra says
So yum! Can’t wait to try these to relax my sweet tooth. It doesn’t look so tough to prepare them. I desperately want to know how they taste. Making them tonight.
Coco says
This is the third keto banana pancake recipe I tried and by far THE BEST!
I didn’t add sugar alternative to batter but did add a little maple syrup over the top.
Very yummy! Thanks for posting, this recipe is a keeper 🙂
february says
These are by far the best pancakes ever! I just tried out this recipe this morning and the kiddos went nuts about them 🙂 I didn’t have buttermilk and I used the substitute version. It came out perfect! Thank you for your awesome recipe, as always.
Love, Heidi Zwiefel says
Thank you Tonia! I made something like these, but will definitely love to try this new recipe!
Thanks from your Gluten Free Friends Up North