Gluten Free Almond Flour Banana Pancakes with Chia and Vanilla
There is something genuinely comforting about a stack of warm pancakes on a slow morning, and these gluten free almond flour banana pancakes deliver every bit of that comfort without the blood sugar rollercoaster that comes with regular flour. The base is fine blanched almond flour, which brings a subtle nuttiness, a tender crumb, and a solid hit of healthy fats and protein that keeps you full well past breakfast. Two ripe bananas do all the heavy lifting in the sweetness department, so there is no need for added sugar at all. The riper the bananas, the sweeter and more fragrant the batter becomes, so this is the perfect recipe to use up those spotty ones sitting on your counter.
What makes this recipe stand out from the crowd is the addition of chia seeds and a scoop of vanilla protein powder. Both are optional in theory, but genuinely worth including if you want a breakfast that actually fuels your morning. The chia seeds add a gentle crunch, bump up the fibre content considerably, and help bind the batter without making it dense. The protein powder rounds out the macros so each serving delivers a meaningful amount of protein, something most pancake recipes fall seriously short on. Greek yogurt also sneaks into the batter, adding creaminess, a slight tang that balances the banana sweetness, and even more protein.
The technique here is straightforward and the whole process takes about twenty minutes from start to finish. You mash the bananas thoroughly, whisk in the eggs, Greek yogurt, vanilla extract, and a splash of almond milk until the mixture is smooth and cohesive. Then you fold in the almond flour, chia seeds, protein powder, a pinch of cinnamon, baking powder, and a small amount of salt. The batter should be thick but pourable. Cook each pancake over medium low heat in a lightly oiled pan, and resist the urge to flip too early. Almond flour pancakes are more delicate than traditional ones, so waiting until the edges look set and small bubbles appear across the surface makes all the difference between a pancake that flips cleanly and one that breaks apart.
These pancakes are naturally gluten free, grain free, and work well for paleo eating patterns too. They freeze beautifully, so making a double batch and storing them flat in a zip bag means you have a genuinely nourishing breakfast ready to reheat on even the busiest weekday. Top them with fresh berries, a drizzle of pure maple syrup, or a spoonful of almond butter for extra staying power. They taste indulgent but the nutrition profile tells a very different story from a traditional short stack, and that is exactly the kind of breakfast worth getting excited about.
Ingredients
- 2 medium ripe bananas (well spotted for best natural sweetness)
- 3 large eggs
- 60 g plain non-fat Greek yogurt (about 4 tablespoons)
- 3 tablespoons unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon pure vanilla extract
- 160 g fine blanched almond flour (about 1.5 cups, not almond meal)
- 30 g vanilla or unflavoured protein powder (whey or plant-based both work)
- 1 tablespoon chia seeds
- 1 teaspoon baking powder (gluten free certified if needed)
- 0.5 teaspoon ground cinnamon
- 0.3 teaspoon fine sea salt
- 1 teaspoon coconut oil or light olive oil (for greasing the pan)
Instructions
- 1
Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until almost completely smooth with very few lumps remaining.
The smoother the banana, the more evenly it blends into the batter. A few small lumps are fine but avoid large chunks.
- 2
Add the eggs, Greek yogurt, almond milk, and vanilla extract to the mashed banana. Whisk briskly until everything is fully combined and the mixture looks uniform.
- 3
Add the almond flour, protein powder, chia seeds, baking powder, cinnamon, and salt. Fold gently with a spatula until a thick, cohesive batter forms. Do not overmix.
Let the batter rest for 2 minutes after mixing so the chia seeds begin to absorb moisture and the batter thickens slightly.
- 4
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil and spread it across the surface. Once the oil shimmers, drop approximately 3 tablespoons of batter per pancake onto the pan.
Medium-low heat is important here. Almond flour browns faster than wheat flour, so a lower heat gives the inside time to cook through before the outside darkens.
- 5
Cook for 3 to 4 minutes until the edges look set, the top surface shows small bubbles, and the underside is golden brown. Carefully flip each pancake and cook for a further 2 minutes.
Use a thin wide spatula for flipping. Slide it fully under the pancake before turning to prevent breaking.
- 6
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding a touch more oil to the pan between batches as needed. Serve immediately with your chosen toppings.
Nutrition per serving
318kcal
Calories
19g
Protein
22g
Carbs
18g
Fat
5g
Fibre
9g
Sugar
210mg
Sodium
Pro Tips
- ✓
Use only fine blanched almond flour, not coarse almond meal. Almond meal makes a denser, grainier pancake that does not hold together as well.
- ✓
Do not rush the cook time. Almond flour pancakes need patience. Flipping too early is the number one reason they fall apart.
- ✓
Keep finished pancakes warm in an oven set to 90 degrees Celsius while you cook the remaining batches.
- ✓
If the batter feels too thick to spread naturally in the pan, stir in an extra tablespoon of almond milk to loosen it slightly.
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For extra fluffy results, separate the eggs and whip the whites to soft peaks before folding them into the finished batter.
Frequently Asked Questions
Variations
- •
Blueberry Lemon
Fold 80g of fresh or frozen blueberries and 1 teaspoon of lemon zest into the finished batter before cooking. The blueberries burst during cooking and add a bright fruity flavour alongside the banana.
- •
Chocolate Chip Walnut
Stir in 2 tablespoons of dark chocolate chips and 2 tablespoons of roughly chopped walnuts. The walnuts add omega-3 fats and a satisfying crunch while the chocolate makes these feel like a treat.
- •
Spiced Pumpkin Banana
Replace 2 tablespoons of almond milk with 2 tablespoons of pure pumpkin puree and add 0.25 teaspoon of ground nutmeg and 0.25 teaspoon of ground ginger alongside the cinnamon. Works beautifully in autumn.
- •
Coconut Mango
Add 2 tablespoons of desiccated coconut to the batter and top finished pancakes with diced fresh mango. Use coconut yogurt instead of Greek yogurt to lean into the tropical theme.
Substitutions
- •Greek yogurt → Plain coconut yogurt (Use an equal amount. Makes the recipe fully dairy free while keeping the moisture and slight tang.)
- •Almond milk → Oat milk, coconut milk, or regular dairy milk (Any milk works here. The small quantity means the flavour difference is minimal.)
- •Chia seeds → Ground flaxseed (Use the same quantity. Ground flax blends in more invisibly and also adds omega-3 fatty acids.)
- •Vanilla protein powder → Extra almond flour (Add 2 tablespoons of additional almond flour to replace the protein powder. Protein per serving will be slightly lower.)
- •Coconut oil → Light olive oil or avocado oil (Any neutral oil works for greasing the pan. Avoid strongly flavoured oils.)
🧊 Storage
Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet over low heat for 1 to 2 minutes per side, or in a toaster for a slightly crispier result. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. Frozen pancakes keep well for up to 2 months. Reheat directly from frozen in a toaster or warm oven.
📅 Make Ahead
You can mix the dry ingredients the night before and keep them in a bowl covered at room temperature. Mash the bananas and mix the wet ingredients fresh in the morning, then combine everything just before cooking. Alternatively, cook a full batch ahead of time and refrigerate or freeze, then reheat as needed throughout the week.
