Paleo Banana Almond Flour Pancakes Dairy Free with Cinnamon and Chia
Some mornings you want something that feels indulgent but still fuels your body properly. That is exactly what these paleo banana almond flour pancakes dairy free deliver. They are thick, golden, subtly sweet from ripe banana, and packed with enough protein and fibre to keep hunger at bay until well past lunchtime. No refined sugar, no grains, no dairy, and absolutely no compromise on flavour.
What makes this recipe stand out from the crowd is the addition of chia seeds and a touch of coconut flour alongside the almond flour. The chia seeds boost fibre content significantly, and the small amount of coconut flour helps absorb excess moisture from the banana, giving you a pancake that holds together beautifully rather than falling apart on the spatula. Ripe bananas do the heavy lifting when it comes to natural sweetness, so there is genuinely no need for added sugar in the batter at all. A pinch of cinnamon and a splash of pure vanilla extract round everything out, making the kitchen smell absolutely wonderful while these cook.
The protein count here is worth highlighting. Each serving comes in at around 18 grams of protein, thanks to the almond flour base and eggs working together. Traditional white flour pancakes typically deliver around 5 to 6 grams per serving, so this version is a meaningful upgrade for anyone trying to start the day with a solid protein foundation. The fat content comes almost entirely from almonds and eggs, both of which are sources of healthy unsaturated fats and essential nutrients. If you are following a paleo lifestyle, tracking macros, or simply trying to eat more whole foods without sacrificing breakfast enjoyment, this recipe fits neatly into your routine.
Cooking these well comes down to one important thing: patience. Almond flour pancakes cook differently from wheat flour ones. They need a medium-low heat and a little extra time on each side to set properly without burning. Resist the urge to flip too early. Wait until the edges look matte and small bubbles have formed across the surface, then flip gently and give them another 90 seconds or so. Use a wide, thin spatula for the cleanest flip. Top these with fresh berries, a drizzle of raw honey or pure maple syrup, and a handful of toasted coconut flakes for a breakfast that looks just as good as it tastes. They also reheat brilliantly, making them a fantastic meal prep option for busy weekday mornings.
Ingredients
- 1 cup blanched almond flour (packed, not almond meal)
- 1 tablespoon coconut flour (helps bind and absorb moisture)
- 1 tablespoon chia seeds (for added fibre and omega-3s)
- 1 teaspoon baking powder (check it is aluminium-free for best results)
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 2 large eggs (room temperature)
- 1 medium ripe banana (well mashed, about 1/3 cup mashed, the riper the better)
- 3 tablespoons full-fat coconut milk (from a can, well stirred)
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut oil (for greasing the pan between batches)
Instructions
- 1
In a medium mixing bowl, whisk together the almond flour, coconut flour, chia seeds, baking powder, cinnamon and sea salt until evenly combined and no lumps remain in the almond flour.
Sifting the almond flour first gives you a smoother batter and fluffier final pancake.
- 2
In a separate small bowl, mash the ripe banana thoroughly with a fork until it forms a smooth paste with as few lumps as possible. Add the eggs, coconut milk and vanilla extract to the mashed banana and whisk everything together well.
The riper and more speckled the banana, the sweeter and more flavourful your pancakes will be naturally.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined into a thick, slightly sticky batter. Do not over-mix. Let the batter rest for 2 minutes so the chia seeds and coconut flour can absorb some moisture.
Resting the batter is key. It thickens slightly and makes the pancakes easier to flip cleanly.
- 4
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil and spread it lightly across the surface. Once the oil is shimmering but not smoking, spoon approximately 3 tablespoons of batter per pancake onto the pan, keeping them to about 3 inches in diameter.
Smaller pancakes are much easier to flip successfully with almond flour batter compared to large ones.
- 5
Cook each pancake for 3 to 3.5 minutes on the first side without touching them. The edges should look set and matte, and small bubbles will appear across the surface. Slide a thin spatula carefully underneath and flip in one confident motion.
If you try to flip too early the pancakes will tear. Trust the timing and wait for those visual cues before flipping.
- 6
Cook for a further 90 seconds to 2 minutes on the second side until the pancake is cooked through and golden brown. Transfer to a warm plate and repeat with remaining batter, adding a tiny fresh coat of coconut oil between each batch.
Keep finished pancakes warm in an oven set to 90 degrees Celsius while you cook the remaining batches.
- 7
Serve stacked with fresh berries, a light drizzle of pure maple syrup or raw honey, and a sprinkle of toasted coconut flakes if desired.
Nutrition per serving
380kcal
Calories
18g
Protein
22g
Carbs
27g
Fat
7g
Fibre
9g
Sugar
210mg
Sodium
Pro Tips
- ✓
Use blanched almond flour rather than almond meal for the lightest texture. Almond meal is coarser and makes denser pancakes.
- ✓
Room temperature eggs blend more smoothly into the batter than cold eggs straight from the fridge.
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Do not rush the heat. Medium-low is genuinely the right setting. High heat will burn the outside before the inside cooks through.
- ✓
A wide, thin, flexible spatula is your best tool for flipping these cleanly.
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If your batter seems too thick after resting, stir in an extra teaspoon of coconut milk to loosen it slightly.
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For extra fluffiness, separate one egg, whip the white to soft peaks and fold it into the finished batter just before cooking.
Frequently Asked Questions
Variations
- •
Blueberry Lemon Paleo Pancakes
Add 1/3 cup of fresh blueberries and the zest of half a lemon to the finished batter. The lemon brightens the banana flavour beautifully and the blueberries add antioxidants and natural bursts of flavour.
- •
Chocolate Chip Paleo Pancakes
Stir 2 tablespoons of dairy-free dark chocolate chips into the batter just before cooking. Use chips that are at least 70% cocoa for a lower sugar, higher antioxidant option that still feels like a treat.
- •
Tropical Coconut Pancakes
Add 2 tablespoons of unsweetened desiccated coconut to the dry ingredients and swap vanilla extract for coconut extract. Top with fresh mango slices and a squeeze of lime for a tropical twist.
- •
Pumpkin Spice Paleo Pancakes
Replace half the mashed banana with 3 tablespoons of pure pumpkin puree and increase the spice blend to include 1/4 teaspoon of nutmeg and 1/4 teaspoon of ginger alongside the cinnamon. Cosy, warming and perfect for autumn mornings.
Substitutions
- •Full-fat coconut milk → Unsweetened almond milk or cashew milk (Works well but produces a slightly thinner batter. You may need to use a touch less, about 2 tablespoons instead of 3, to keep the consistency right.)
- •Chia seeds → Ground flaxseed (Use the same quantity. Flaxseed adds similar fibre benefits and a very subtle nutty flavour that works nicely with the banana.)
- •Coconut oil → Avocado oil or light olive oil (Both are good paleo-friendly, dairy-free options for greasing the pan. Avocado oil has a high smoke point and a neutral flavour.)
- •Ripe banana → Unsweetened applesauce (Use 1/3 cup of applesauce in place of the mashed banana. The pancakes will be less sweet and have a milder flavour, but the texture will be similar.)
- •Coconut flour → Tapioca flour (Use the same quantity. Tapioca flour also helps bind the batter but will make the pancakes slightly chewier and a little less dense than coconut flour does.)
🧊 Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet over low heat for 1 to 2 minutes per side, or in a toaster oven at 160 degrees Celsius for 5 minutes. You can also freeze them in a single layer on a baking tray, then transfer to a freezer bag once solid. They keep well in the freezer for up to 2 months. Reheat directly from frozen in a toaster oven or skillet.
📅 Make Ahead
You can prepare the dry ingredient mixture the night before and store it covered at room temperature. In the morning, simply mix the wet ingredients, combine and cook. Alternatively, cook a full batch on Sunday and refrigerate or freeze for quick weekday breakfasts throughout the week.
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