These Dairy Free Banana Pancakes have quickly become a weekend staple! You can make the batter right in your blender, and you only need 5 ingredients! Great for anyone who is gluten-free or Paleo.
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🍴Ingredient Notes
- Ripe Banana - Large ripe/spotty banana will work!
- Eggs - I would not recommend using an egg alternative for this recipe.
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s FLOUR and not MEAL. They have completely different textures.
Optional Pancake Add-Ins
- Chocolate Chips
- Fresh Blueberries
- Fresh Raspberries
- Cubed Banana Pieces
- Sliced Strawberries
- I also love using Coconut Nectar as a maple syrup alternative!
🍴Step by Step Instructions
- Add almond flour, banana, eggs, baking soda, and salt into your blender or food processor. (If you're adding cinnamon, you can add that now too!) Blend on high until the banana is completely blended. Should be a smooth consistency. Once it's blended transfer to a mixing bowl. If you're planning to add blueberries or chocolate chips, you can stir them in at this time.
- Set your non-stick pan on the burner, and turn to medium heat. Once it feels warm, you can start adding the pancake mixture to the pan. (I use a small ladle.) You'll know they're ready to flip when you see tiny bubbles appear on top. Flip and let them cook for another 60-90 seconds.
- I like topping mine with Kerrygold butter, maple syrup, coconut nectar, or fruit! If you microwave frozen berries, they make an amazing topping! Enjoy!
Pancake Tips
- Another fun option for these Gluten-Free Blender Pancakes is using heart shaped egg rings to create adorable heart pancakes! (Great for kids!!) I found mine on Amazon, they're very inexpensive. You can use them for eggs or pancakes.
- Make sure to give them a spritz of non-stick cooking spray or take a paper towel with coconut oil to rub around the edges. I learned the hard way.. Once they're sprayed you can lay them out on your pan, the batter will rise so try not to over fill them. Once you see the bubbles, take a butter knife and gently slide it around the edges, then pull the heart ring off. They work great once you get the hang of it! I'll link them HERE.
Frequently Asked Questions
Are these pancakes considered Paleo?
Yes! This pancake recipe is made with one of my favorite gluten-free flours - almond flour! It's grain-free, and great for anyone on the Paleo diet.
Can you freeze Pancakes?
Yes! Freezing pancakes is great for when you're in a rush! If you're planning to prep some ahead of time, I reccomend making a double batch. Let them cool completely, and then store them in an air tight bag or freezer safe container. (Great for kids!)
How to store leftover pancakes
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!
More breakfast recipes!
- Healthy Sweet Potato Muffins
- Coconut Flour Blueberry Pancakes
- Easy Vegetable Frittata Recipe
- Cassava Flour Pancakes (Gluten-Free)
- Gluten-Free Blueberry Muffins
After you make these Dairy Free Pancakes, make sure to leave a comment & rate the recipe!
Recipe
Dairy Free Pancakes with Almond Flour
These Dairy Free Pancakes have quickly become a weekend staple! You can make the batter right in your blender, and you only need 5 ingredients! Great for anyone who is gluten-free or Paleo.
Equipment
- Non-Stick Pan
- Blender or Food Processor
- Spatula
Ingredients
- 1 Medium Sized Ripe Banana
- 2 Medium Sized Eggs
- ¾ Cup Almond Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
OPTIONAL
- ½ Teaspoon Cinnamon
- ¼ Cup Fresh Blueberries
- ¼ Cup Dark Chocolate Chips
Instructions
- Add almond flour, banana, eggs, baking soda, and salt into your blender or food processor. (If you're adding cinnamon, you can add that now too!) Blend on high until the banana is completely blended. Should be a smooth consistency. Once it's blended transfer to a mixing bowl. If you're planning to add blueberries or chocolate chips, you can stir them in at this time.
- Set your non-stick pan on the burner, and turn to medium heat. Once it feels warm, you can start adding the pancake mixture to the pan. (I use a small ladle.) You'll know they're ready to flip when you see tiny bubbles appear on top. Flip and let them cook for another 60-90 seconds.
- I like topping mine with Kerrygold butter, maple syrup, or fruit! If you microwave frozen berries, they make an amazing topping! Enjoy!
Notes
Pancake Tips
- Another fun option for these Gluten-Free Blender Pancakes is using heart shaped egg rings to create adorable heart pancakes! (Great for kids!!) I found mine on Amazon, they're very inexpensive. You can use them for eggs or pancakes.
- Make sure to give them a spritz of non-stick cooking spray or take a paper towel with coconut oil to rub around the edges. I learned the hard way.. Once they're sprayed you can lay them out on your pan, the batter will rise so try not to over fill them. Once you see the bubbles, take a butter knife and gently slide it around the edges, then pull the heart ring off. They work great once you get the hang of it! I'll link them HERE.
Optional Add-In's
- Chocolate Chips
- Fresh Blueberries
- Fresh Raspberries
- Cubed Banana Pieces
- Sliced Strawberries
Frequently Asked Questions
Are these pancakes considered Paleo?
Yes! This pancake recipe is made with one of my favorite gluten-free flours - almond flour! It's grain-free, and great for anyone on the Paleo diet.
Can you freeze Pancakes?
Yes! Freezing pancakes is great for when you're in a rush! If you're planning to prep some ahead of time, I reccomend making a double batch. Let them cool completely, and then store them in an air tight bag or freezer safe container. (Great for kids!)
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!Nutrition
Serving: 1gCalories: 354kcalCarbohydrates: 23gProtein: 15gFat: 25gSaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 491mgPotassium: 274mgFiber: 6gSugar: 9gVitamin A: 277IUVitamin C: 5mgCalcium: 121mgIron: 3mg
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