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

Oh do I love me some pancakes.

Would you believe me if I told you that these fluffy delicious pancakes were made only with eggs, mashed banana and a little almond flour??  Yeah I might not either, but they really are THAT easy to make!  Sweetened with only vanilla, cinnamon and nutmeg, these lightened-up pancakes make me actually look forward to waking up early in the mornings!  If you prefer to make “protein” pancakes then feel free to substitute the almond flour with a scoop of protein powder without losing any flavor or texture.  I just love how customizable these little delights are – as long as you stick to the basic egg, banana and flour ratio then feel free to go crazy making these your own!

I mean why not add blueberries, strawberries, um chocolate chips anyone…?

Healthy Harvest Pancakes - made with only eggs, banana and a little almond flour! | Eat Yourself Skinny

Yeah the possibilities are endless.

And let me just seriously clarify, I normally do not put that much syrup on my pancakes however I was trying to get that perfect pour shot (which sadly I really never achieved since I was by myself trying to pour AND shoot at the same time), but hey I guess you get the idea.  I do love drizzling pure maple syrup over top though or sometimes I’ll even spread a little all-natural peanut butter or almond butter for a different kind of flavor.  Like I said, you can totally make these however you’d like!

5 from 2 votes

Healthy Harvest Pancakes

Start your morning with these fluffy Healthy Harvest Pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5


  • 1/4 cup almond flour, or flour of your choice
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 4 eggs, lightly beaten
  • 1/2 banana, mashed
  • 1 tsp. vanilla
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  • In a medium bowl, mix together almond flour, baking soda, cinnamon and nutmeg until combined and set aside.
  • In a separate bowl, whisk together eggs, mashed banana and vanilla. Pour egg mixture in with the flour mixture and mix well until all clumps are gone (I used a hand mixer which worked perfectly!)
  • Heat a greased skillet over medium heat and spoon a little less than a 1/4 cup of batter onto the skillet. 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 pure maple syrup and enjoy!


Serving: 1pancake | Calories: 103kcal | Carbohydrates: 4.5g | Protein: 6.1g | Fat: 6.7g | Saturated Fat: 1.5g | Fiber: 1g | Sugar: 1.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Bethany says:

    can you sub 1 egg for a flax egg?

    1. Kelly says:

      I haven’t tried this yet, but I’m sure it would work just fine 🙂

  2. Skip says:

    Hey, I love this recipe and made it this morning. Yet I was puzzled when the recipe says 1/4 cup of flour. Is this a typo? Four eggs for a 1/4 cup of flour is a lot. I doubled the recipe, but used 6 eggs and probably 1 1/4 cups of a variety of flours, almond, buckwheat, and white whole wheat pastry flour. They turned out great. I knew that 1/4 cup of flour and 4 eggs was still too soupy. Thank you for the recipe! It tasted just fine and healthy.