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!
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
- Fluffy Pumpkin Pancakes
- Healthy Apple Cinnamon Pancakes
- Sheet Pan Strawberry Pancakes
- Healthy Harvest Pancakes
- Gingerbread Apple Pancakes
More Almond Flour Recipes
- Almond Flour Pumpkin Bread
- Peanut Butter Protein Bars
- Gluten-Free Sugar Cookies
- Healthier Pumpkin Bars
- Gluten-Free Pumpkin Spice Donuts
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!
Blueberry Banana Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- 1 tsp. baking powder
- 4 eggs, lightly whisked
- 1 banana, mashed
- 1/4 cup unsweetened almond milk, or milk of choice
- 1 tsp vanilla extract
- 3/4 cup blueberries
Instructions
- In a large bowl, mix together all ingredients, except the blueberries, until all clumps are gone (I used a hand mixer which worked perfectly!)
- Heat a greased skillet over medium heat and spoon about a 1/4 cup of batter onto the skillet and sprinkle each pancake with blueberries. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
- Serve immediately with maple syrup or powdered sugar and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did not get such pancakes as you do :((
Why the eggs? Even the USDA states that eggs CANNOT be called nutritious, low fat, low calorie, healthful, healthy, good for you or SAFE.. lots of egg alternatives in whole plant food form that would be much better.
Carol -Eggs are absolutely PACKED with nutrition, it’s a high quality protein containing all NINE essential amino acids, biotin, selenium, Vit D, B2, B12, zinc, Iron, copper. Only ~70 calories. I would not trust the source where you got your info.
Hi Kelly! What a great website you have here! As I scan your website, my eyes sparkled when I saw this beautiful pancakes with blueberries! My family and I are a huge fan of pancakes and blueberries and we never knew that they are good together. We are planning to lessen our sugar intake and have a healthy lifestyle again. This is so helpful for us. My kids will definitely love this! Thanks for providing the recipe! Can’t wait to try this at home. Cheers!
If I don’t have creamer around, would regular unsweetened vanilla almond milk do? Thanks! I’m excited to try these.
Absolutely! 🙂
Great recipe…. feel free to visit my blog http://superexuberant.blogspot.co.id/2017/10/the-importance-of-healthy-eating-for.html
Pancakes and love are just one of a kind! This recipe looks amazing, thanks for sharing!
These look truly delish!!! I must give these a try for sure!!
a life of a charlotte
x
Yum, these look just as fluffy as regular pancakes! Never would have thought to use coffee creamer in them either. Genius!
I am definitely going to have to try these!!! 🙂