New & Improved Banana Pancakes!

3.67 from 3 votes
Course Breakfast
Servings 4


  • 1 1/2 cups almond flour
  • 5 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 large eggs (2 eggs plus 2 egg whites or just 4 eggs)
  • 1 1/4 cups plain unsweetened almond milk
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons toasted unsalted walnuts chopped
  • Nonstick cooking spray
  • maple syrup for drizzling


  • In a large bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt. In a medium bowl, whisk together the eggs, egg whites (or 4 eggs), milk, banana, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine.
  • Lightly oil a large nonstick skillet with cooking spray and heat on medium. Working in batches, drop 1⁄4 cup measures of batter into the skillet and spread it out to 4- inch rounds.
  • Reduce the heat to medium-low and cook until the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes; cook until the second side is golden brown, 1 to 2 minutes more. Transfer the cooked pancakes to a large plate; Oil the skillet again and repeat with remaining batter.
  • Sprinkle the pancakes with walnuts and drizzle with maple syrup.


Making a batch to use through the week:
Let cool completely; wrap in plastic wrap between pieces of parchment paper and refrigerate for 3 to 4 days (or freeze between pieces of parchment paper).
To reheat, heat a large nonstick skillet on medium; add pancakes (thawed if frozen) and cook, turning once until warmed through, about 2 minutes. Sprinkle servings with walnuts.
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