Go Back

Almond Butter Banana Pancakes

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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, International
Servings 4
Calories 280 kcal

Equipment

  • 1 Mixing bowl
  • 1 Whisk or fork
  • 1 nonstick skillet or griddle
  • 1 Spatula

Ingredients
  

  • 2 ripe bananas mashed
  • 2 large eggs
  • 2 tablespoons almond butter creamy or crunchy
  • ¼ cup almond milk or any milk of choice
  • ½ cup oat flour or whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 tablespoon coconut oil for cooking
  • Optional toppings: banana slices almond 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.
Almond Butter Banana Pancakes Recipe
 
Almond Butter Banana Pancakes Recipe
Keyword Almond Butter Banana Pancakes, Banana Pancakes, Gluten-Free Pancakes, Healthy Pancakes