This 3-ingredient Almond Flour Pancake Recipe is made in a blender, packed with protein, and is gluten- and sugar-free!
I made these 3-Ingredient Almond Flour Banana Pancake Recipe for my 15-month-old son the other day for breakfast and he loved them. I also ate some and I have to say these pancakes are the best gluten-free pancakes I’ve ever made!
They are very easy to make because all you need to do is to add the ingredients in a blender and press puree! Then, you’re going to heat a non-stick pan, spray with cooking spray, and pour the batter into the pan. After that, you just need to let cook for around 2 to 3 minutes per side or until the edges are firm. Done!
I love making pancakes for breakfast like my Low-carb Almond Flour Pancakes, Gluten Free Peanut Butter Pancakes, and these My Top 10 Healthy Pancakes.
The three ingredients are almond flour, eggs, and bananas. You probably have all these ingredients in your pantry. Well, maybe you don’t have almond flour if you don’t follow a gluten-free or a low-carb diet, but it’s very easy to find everywhere nowadays. You can even order almond flour online. So convenient!
These pancakes are also very fluffy if you add a little bit of baking powder. I said on the recipe instructions below that it’s optional because if you don’t add it, they come out great too.
And if you prefer, you can top your pancakes with almond butter and strawberries. They both go really well together. Of course, these pancakes would be delicious topped with any other type of berries. This time I didn’t use maple syrup on top because I want to avoid sugar. But you can add some maple syrup on the top! Yummy!
Why should you make this 3-Ingredient Almond Flour Pancake Recipe? Because it …
- … is gluten-free
- … is healthy
- … only needs 3 ingredients
- … is easy and quick to make
- … is made in a blender
There you have 5 good reasons why you’ll love this recipe! Enjoy!
Need an easy recipe to make for lunch after these delicious pancakes? Try this 3-Ingredient Tilapia Skillet Recipe and Salmon Chopped Salad Recipe! They’re so quick and east!
3-Ingredient Almond Flour Pancakes Recipe
Ingredients
- 1 ½ cups blanched almond flour
- 3 eggs large
- 1 medium banana ripe
- 1 teaspoon baking powder
- Strawberries and almond butter for topping optional
Instructions
- Add all the ingredients (except the strawberries and almond butter) in a or food processor.
- Blend it for about 15 seconds. If necessary, stop and scrape the sides of the blender bowl.
- Heat a non-stick pan to medium heat and spray with non-stick cooking spray or brush the skillet with coconut oil.
- Using a 1/4 measuring cup, scoop batter and pour into the pan.
- Let cook for around 2 to 3 minutes per side or until the edges are firm.
- Flip and cook another minute or two on the other side.
- Repeat the step 4 again with the rest of the batter.
- Top with almond butter and strawberry. Enjoy!
Tips
- Adapted from Fit Foodie Finds.
- Make sure you use almond flour and not almond meal.
- Once you see little bubbles forming on the pancake batter in your skillet, you'll know it's time to flip it.
- To store: You can store leftover pancakes in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat the pancakes in the microwave or toaster.
- To freeze: Flash freeze the cooled pancakes on a lined sheet pan before transferring them to a freezer-bag.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Silvia @ Garden in the Kitchen says
Delicious!! I love it how simple and easy it is to make these super healthy pancakes. I can’t wait to try it with a special syrup I got from my favorite cousin 😉
Olivia says
So happy you like this recipe, Sil. These pancakes are really good! And they would taste even better with maple syrup 😉
Sues says
These look DELICIOUS and I love that almond butter on top!!
SWAYNE Martin says
Mine is really thick, should I add water?
Jacklyn says
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Olivia says
Thanks for your nice feedback. Happy you liked this recipe 😉
Perri says
so good!!! I added a scoop of vanilla protein powder for the second batch, definately didnt need it! Delicious as is!
Olivia says
Love that you added a scoop of vanilla protein. That’s an great idea 😉
Kortni says
Can you substitute the banana for anything else?
Olivia says
Unfortunately not. Sorry.
Anne says
7th reason: You can freeze them little pancakes and have a nice weekday lunch variant for your toddler!
I am going to try them without the baking powder, purely as a mini pancake for my 9 month baby (not sure if baking powder is going to upset her stomach).
X
Olivia says
That’s a great idea 😉
Ellen says
These were good. My husband liked the nutty flavor combined with the banana. I added about a cup of almond milk to the recipe because the batter was so thick that my blender couldn’t handle it. They still turned out fine.
Sofaia says
Really enjoyed this recipe! I doubled it and placed it in a sheet pan, topped it with blueberries & strawberries for sheet pan pancakes. Was super easy & yummy! Thank you!
Olivia says
Oh yes it’s super simple and delicious!
Stefany says
Can I sub the eggs for flax?
Olivia says
It’s possible but I don’t know for sure because I’ve never made this recipe with flax.