This 3-ingredient Almond Flour Pancake Recipe is made in a blender, packed with protein, and is gluten- and sugar-free!

3-Ingredient Almond Flour Pancake Primavera Kitchen Recipe

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 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!

3-Ingredient Almond Flour Pancake Primavera Kitchen Recipe

I love making pancakes for breakfast like my Low-carb Almond Flour Pancakes, Gluten Free Peanut Butter Pancakes, and 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 wanted to avoid sugar. But you can add some maple syrup on the top! Yummy!

3-Ingredient Almond Flour Pancake Primavera Kitchen Recipe

Why should you make this 3-Ingredient Almond Flour Pancake Recipe? Because it …

  1. … is gluten-free
  2. … is wholesome
  3. … only needs 3 ingredients
  4. … is easy and quick to make
  5. … 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 easy!

3-Ingredient Almond Flour Pancakes Recipe

3.33 from 49 votes
Author: Olivia Ribas
Servings4 people
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
This 3-ingredient Almond Flour Pancake Recipe is made in a blender, packed with protein, and is gluten- and sugar-free!
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Ingredients 
 

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!

Notes

  • 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

Serving: 1/4, Calories: 332kcal, Carbohydrates: 16g, Protein: 14g, Fat: 25g, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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3-Ingredient Almond Flour Pancake recipe - This 3-ingredient Almond Flour Pancake recipe is made in a blender, packed with protein and it’s gluten/sugar-free!
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.33 from 49 votes (47 ratings without comment)

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19 Comments

  1. 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 😉 

    1. Olivia Ribas says:

      So happy you like this recipe, Sil. These pancakes are really good! And they would taste even better with maple syrup 😉

  2. Sues says:

    These look DELICIOUS and I love that almond butter on top!!

  3. SWAYNE Martin says:

    Mine is really thick, should I add water?

  4. 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.

    1. Olivia Ribas says:

      Thanks for your nice feedback. Happy you liked this recipe 😉

  5. Perri says:

    so good!!! I added a scoop of vanilla protein powder for the second batch, definately didnt need it! Delicious as is!

    1. Olivia Ribas says:

      Love that you added a scoop of vanilla protein. That’s an great idea 😉

  6. Kortni says:

    Can you substitute the banana for anything else?

    1. Olivia Ribas says:

      Unfortunately not. Sorry.

  7. 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

    1. Olivia Ribas says:

      That’s a great idea 😉

  8. 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.

  9. 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!

    1. Olivia Ribas says:

      Oh yes it’s super simple and delicious!

      1. Stefany says:

        Can I sub the eggs for flax? 

        1. Olivia Ribas says:

          It’s possible but I don’t know for sure because I’ve never made this recipe with flax.

  10. Suzi says:

    Very good

    1. Olivia Ribas says:

      Happy you liked it!