These Almond Butter Banana Pancakes are fluffy, protein-packed, and naturally sweetened with ripe bananas. A healthy and delicious breakfast that’s quick to make and full of nutty flavor.
Optional toppings: banana slicesalmond butter drizzle, maple syrup, chopped nuts
Instructions
Make the batter: In a mixing bowl, mash the bananas until smooth. Add eggs, almond butter, and almond milk. Whisk until well combined.
Add dry ingredients: Stir in oat flour, baking powder, cinnamon, and a pinch of salt. Mix gently until a smooth batter forms.
Preheat skillet: Heat a nonstick skillet or griddle over medium heat and add a little coconut oil.
Cook pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
Serve warm: Stack the pancakes and top with banana slices, almond butter, maple syrup, or any of your favorite toppings.
Notes
For fluffier pancakes, let the batter sit for 5 minutes before cooking.
To make vegan, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Leftovers can be refrigerated for 2–3 days or frozen for later.