Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!

Why You’ll Love this Recipe
Ingredients You’ll Need
How to Make Blueberry Banana Pancakes
Tips for Making the Best Pancakes
Prepping and Storage
More Pancake Recipes
More Almond Flour Recipes
Blueberry Banana Almond Flour Pancakes Recipe

Starting my mornings off with a delicious breakfast is definitely a MUST for me and it doesn’t get much better than pancakes. Am I right?? Growing up pancakes were always considered such a treat – sweet and fluffy all drizzled with gooey maple syrup, I mean it was like dessert for breakfast! Well pancakes don’t have to be unhealthy and just because these aren’t loaded with sugar doesn’t mean they have to taste bad either! These blueberry banana almond flour pancakes are one of my FAVORITE things to make my husband and I in the mornings and they only require 5 simple ingredients!

Why You’ll Love this Recipe

Light and fluffy with crisp edges and soft insides!
Easily made with just 5 simple ingredients!
These pancakes are gluten-free and made with zero sugar as the bananas and blueberries act as a natural sweetener.
Kid-friendly and the perfect recipe to feed your whole family.

Ingredients You’ll Need

almond flour – this is a tasty gluten-free/low carb flour that has great flavor and healthy fats. I always like to use super fine almond flour from blanched almonds when baking, not almond meal.
baking powder – this helps make the pancakes light and fluffy! You could also use baking soda.
eggs – you’ll need 4 eggs in this recipe which help give these pancakes their height.
almond milk – I used unsweetened almond milk in these, but feel free to use any type of milk or buttermilk you have on hand.
banana – you’ll need one ripe banana to mash which acts as a natural sweetener and replaces the oil used in most pancakes recipes.
blueberries – the perfect addition to these pancakes that add a touch of sweetness. You could also use other types of fruit like strawberries, blackberries, or raspberries.
vanilla extract – adds a little more sweetness and extra flavor.

I chose not to add any additional sweeteners or sugar to these pancakes as I found that the mashed banana and blueberries made these sweet enough, especially if you top these with maple syrup. However, if you do want them sweeter, simply add in a tablespoon of maple syrup or honey to the batter!

How to Make Blueberry Banana Pancakes

Make the batter. In a large bowl, mix together the almond flour, baking powder, eggs, mashed banana, milk and vanilla extract until all clumps are gone. I used a hand mixer which worked perfectly!
Pancake time! Heat a skillet or griddle pan coated with nonstick cooking spray over medium-low heat and spoon about a 1/4 cup batter onto the skillet in a single layer. Sprinkle each pancake with blueberries. Cook over medium heat for about 2 to 3 minutes on each side until pancakes are golden brown. Flip over when surface of pancakes start to form small bubbles and edges are slightly dry. You should get about 8 fluffy pancakes.
Serve and enjoy. Top the pancakes with maple syrup or even powdered sugar along with some banana slices or extra blueberries, if desired. Enjoy!

Tips for Making the Best Pancakes

Use a hand mixer to make the batter as whipping the almond flour with all the ingredients really makes these pancakes nice and fluffy. I don’t recommend this for other pancake recipes, but when using almond flour you really want to make sure the batter is mixed well.
Let the batter sit for a few minutes before making the pancakes as the batter will thicken giving you even fluffier pancakes.
I suggest using a cookie scoop or 1/4 measuring cup to ensure your pancakes are all the same size and that they will cook evenly.
Have patience and cook the pancakes on medium-low heat, waiting until the tops of the pancakes are nice and bubbly before flipping. If your skillet is too hot, the pancakes will burn and the inside will be mushy and uncooked.
Keep cooked pancakes warm while you make the entire batch by placing them on a baking sheet in a 250 degree pre-heated oven so that the whole family can eat breakfast together!
While keeping your pancakes warm, make sure to avoid stacking them so that they don’t get soggy.

Prepping and Storage

To Store: These pancakes will last up to 5 days stored in sealed, airtight container or wrapped in foil in the fridge. I like to place paper towels between the pancakes when storing to absorb any extra moisture. Reheat in the microwave on 50% power or in a toaster oven.

To Freeze: You can also freeze these pancakes for up to 3 months in freezer-safe bags.

More Pancake Recipes

More Almond Flour Recipes

Hope you all enjoy these Blueberry Banana Almond Flour Pancakes and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

5 from 6 votes