Banana bread almond flour pancakes taste just like banana bread, but are refined sugar-free, gluten-free, protein-packed and healthy!

Banana Bread Almond Flour Pancakes | #glutenfree #breakfast #healthy

Have you ever have a silent and delicious crush on someone?

You see him or her from across the room in class and pray your eyes don’t meet because once your bright-eyed smitten gaze is discovered, you won’t be able to stare like an insect headed toward a bug zapper anymore? 

You don’t dare say a word to your crush for fear you will want to say every single thing ever and it will come out like a jigsaw puzzle.

Perhaps you try to set your crush up with your best friend, because there’s NO WAY someone that dope (heck yeah, I come from a hippy town!) will give you the time of day but due to your selfless nature, you want nothing but happiness for your deliciously silent crunchy crush?

Even though you’ve never exchanged words, you have the confidence of a bull in a china shop that your best friend and your crush will go prancing off into the sunset and they will certainly name their first born after you!

Gluten-Free Banana Bread Almond Flour Pancakes - dairy-free, healthy, delicious

That’s the way I feel about these pancakes.

Silent stupor.

Banana Bread Almond Flour Pancakes | #glutenfree #breakfast #healthy

What sane person compares infatuation to a stack of pancakes?

Don’t answer that…  

It may be entirely possible that I’m the only one in this room who has ever had a deliciously silent crush, but this works out to your benefit, because here I am, giving you my stack of happy and by golly, you’ve got some prancing to do!

Here’s where we talk about health and…moistness.

YEAH! These almond flour pancakes are full of protein and are naturally sweetened, making them a very healthful breakfast. almond meal and brown rice flour make for a fluffy pancake that you would never know is gluten-free, and the bananas keep the recipe moist (in spite of the fact that everyone seems to dislike the word, “moist”, I have to admit I kind of like it.

Moist, moist, moist. That was fun.) and sweet!

From my infatuated heart to yours. From my silent admiration to your warm embrace. From my…okay, let’s cut the crap and make some pancakes!

Gluten-Free Banana Bread Almond Flour Pancakes - dairy-free, healthy, delicious

More Healthy Gluten-Free Pancake Recipes:

Gluten-Free Banana Bread Almond Flour Pancakes - dairy-free, healthy, delicious

Banana Bread Almond Flour Pancakes

5 from 2 votes
Banana Bread Almond Flour Pancakes are a healthy grain-free pancake recipe for those mornings you just want something GREAT!
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 12 Pancakes



  • Mash the bananas in a mixing bowl.
  • Add the eggs, coconut milk, and vanilla extract and whisk together.
  • In a separate bowl, combine the rest of the ingredients and stir together.
  • Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
  • Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature.
  • Measure ¼ cup of the banana pancake batter and pour it into the skillet.
  • Cook until the sides of the pancake begin to firm up, about 2 minutes.
  • Flip to the other side and cook another minute or two until pancake is cooked all the way through.
  • Repeat with remaining batter!
  • Serve with butter and agave nectar or pure maple syrup.


Serving: 1Pancake · Calories: 98kcal · Carbohydrates: 12g · Protein: 3g · Fat: 5g · Fiber: 1g · Sugar: 3g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: almond flour, banana bread pancakes, banana pancakes, breakfast, gluten free, grain free, paleo pancakes, rice flour pancakes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Looking for more gluten-free pancake ideas? Get ’em here!



Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

    1. ☹️mine just fall apart in the pan. The batter. just doesn’t seem to be binding. Can’t flip them without them falling to pieces. I didn’t have baking powder. I used coconut flour instead of rice flour. And almond milk instead of coconut milk. I had to add water to make it pourable batter, it was just too thick.☹️

      1. Hi Anna,

        Unfortunately with all the changes you made to the recipe, I can see why the pancakes were falling apart. Baking powder is pretty essential in gluten-free recipes, and coconut flour operates completely differently than rice flour, as it absorbs about 4 times more liquid – you would have needed to add much more liquid, and full-fat coconut milk truly is the best option since it contains fat, which helps to bind the pancakes together. Let me know if you try the recipe again as it’s written in the post. 🙂

  1. I am 100% making these this Sunday morning! I have bananas ripening on the counter that will be perfectly ripe by then 🙂 Love the ingredient list and love love love your infatuation with them. It’s totally normal to be infatuated by food…at least I hope so!

  2. Girl you crack me up. For a minute there I thought Garrett was losing his girlfriend! Haha. Love the pancakes and love the new header!!

  3. These look amazing, and bonus — I just started a GF week. It’s like you read my mind.

  4. You are killing me with these pancakes, Julia! I wanna stab a forkful of these scrumptious thangs into my mouth, like, STAT!

  5. I love this post, Julia! And, I absolutely adore these pancakes…bring on weekend brunching!

  6. I think I definitely have a crush on those beautiful stack of pancakes!! Who wouldn’t?! And I would have never guessed those were gluten-free! They look so thick and airy. Perfection, Julia!

  7. Let’s cut the crap. I don’t know what the heckity heck you’re doing writing about KALE when clearly you should be writing a pancake cookbook. Like, LEGIT SISTA!!

  8. These look incredibly delicious. I can see why you have a crush!
    I have all of these ingredients too. I will have to give them a try!

  9. Your pancake posts kill me Julia. Never have I wished so much I could just reach through the monitor and grab what I’m looking at. Yum!

  10. I cannot wait to make these! I’m making them now, glad this recipe came up first! I have made almond meal banana pancakes often for clients who can have absolutely NO grain whatsoever, but for myself wanted something that wasn’t ALL almond meal. These look like perfection, thank you! Gorgeous pictures too by the way, can’t wait to dig into more of your beautiful and delicious posts! Cheers!

  11. I used oat flour and yogurt in place of the coconut milk, and they turned out deliciously! These are great with a smear of PB and a light, light drizzle of real maple syrup. Perfect breakfast for the first rainy cold fall day!!

    1. Oh great, I’m so glad they worked out for ya! They’re seriously one of my favorite stack of pancakes. Sooooo much flava! And yes, perfect for the chilly fall and winter months. Thanks for letting me know you made and enjoyed them, Alyssa! 😀

  12. These are so good. Eating my little stack as I type! My almond flour is quite mealy (coarser texture I think) so that changes the texture a bit but they are SO reminiscent of banana bread and I LOVE having a higher fat/protein option for breakfast that is warm, delightful, and dairy free. I made the almond flour pancakes yesterday…think I’m going to continue on this theme 🙂 .

  13. Can you substitute something else for the rice flour? Doesn’t have to be gf.. can I use regular flour, coconut flour or all almond flour?

    1. I was going to ask the same thing about subbing out the rice flour but because a family member cannot have any grains. I so want to try these but would defeat the purpose with rice flour.

  14. Hi Julia,

    Any replacements for the brown rice flour? Or can I double the almond flour? I have everything else on hand. This could be a go for tomorrow morning with these 2 ripe bananas staring at me. Thank you.

    1. Hi Stella! If you have gluten-free all-purpose flour or tapioca flour on hand, either of those options work better than more almond flour because of their starchiness. The goal is to get a little starch in there so that the pancakes flip easier and have better texture. Nevertheless, the pancakes can be made with all almond flour but it may take closer to 1.5 cups. I’d base it on the way the batter looks 🙂 Also, as a heads up, almond flour pancakes require more cooking time than regular pancakes, so be sure to give them plenty of time in the skillet. Let me know how it goes! xo