Almond Butter Banana Pancakes

5 from 1 vote

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.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Breakfast

Cuisine: American, International

Calories: 280

Ingredients Equipment Method Notes

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

Equipment

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

Method

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.