Blueberry Banana Pancakes Made with Almond Flour

Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free, and refined sugar-free. Made with almond flour, they’re an easy, delicious breakfast the whole family will love.

There’s nothing like a warm stack of pancakes to start the day. These blueberry banana almond flour pancakes deliver the classic fluffy texture you crave without grain or refined sugar. Ripe banana and juicy blueberries provide natural sweetness while almond flour keeps them light and satisfying. Best of all, the recipe uses just a handful of everyday ingredients and comes together quickly—perfect for busy mornings or a relaxed weekend breakfast.

Why You’ll Love this Recipe

• Light and fluffy with crisp edges and soft centers.
• Made with only a few simple ingredients—easy to prepare.
• Grain-free and gluten-free; no refined sugar—bananas and blueberries add natural sweetness.
• Kid-friendly and family-approved, great for feeding a crowd.

Ingredients You’ll Need

• Almond flour – 1 cup. Use superfine blanched almond flour for the best texture (not coarse almond meal).
• Baking powder – 1 tsp, to help the pancakes rise and become fluffy.
• Eggs – 4 large, lightly whisked; they give structure and height.
• Milk – 1/4 cup unsweetened almond milk or any milk of your choice.
• Banana – 1 ripe banana, mashed; adds moisture and natural sweetness and replaces oil.
• Blueberries – 3/4 cup, fresh or thawed frozen; they add bursts of flavor and sweetness.
• Vanilla extract – 1 tsp, optional but recommended for extra flavor.

How to Make Blueberry Banana Pancakes

• Mix the batter. In a large bowl, combine almond flour, baking powder, eggs, mashed banana, milk, and vanilla. Mix until smooth and free of lumps; a hand mixer works well to create a light batter.
• Cook the pancakes. Heat a nonstick skillet or griddle over medium-low heat and lightly grease. Spoon about 1/4 cup of batter per pancake onto the hot surface. Sprinkle a few blueberries onto each pancake. Cook 2–3 minutes per side, until golden brown. Flip when bubbles form on the surface and the edges look set.
• Serve. Stack and serve immediately with maple syrup, extra berries, or banana slices. Enjoy warm.

Tips for Making the Best Pancakes

• Use a hand mixer to beat the batter; it helps break up almond flour clumps and incorporates air for fluffier pancakes.
• Let the batter rest a few minutes—this allows it to thicken slightly and improves texture.
• Portion the batter with a 1/4-cup measure or cookie scoop so the pancakes cook uniformly.
• Cook over medium-low heat. If the pan is too hot, pancakes will brown quickly on the outside while remaining undercooked inside.
• Keep cooked pancakes warm on a baking sheet in a 250°F (120°C) oven so everyone can eat together, but avoid stacking them to prevent sogginess.

Prepping and Storage

To Store: Refrigerate pancakes in an airtight container or wrapped in foil for up to 5 days. Place paper towels between layers to absorb excess moisture. Reheat gently in the microwave at reduced power or in a toaster oven.

To Freeze: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to freezer-safe bags for up to 3 months. Reheat from frozen in a toaster or oven until warmed through.

More Pancake Ideas

• Fluffy pumpkin pancakes
• Healthy apple cinnamon pancakes
• Sheet pan strawberry pancakes
• Harvest-style whole grain pancakes
• Gingerbread apple pancakes

Other Almond Flour Recipes

• Almond flour pumpkin bread
• Peanut butter protein bars
• Gluten-free sugar cookies
• Healthier pumpkin bars with cream cheese frosting
• Gluten-free pumpkin spice donuts

Enjoy these Blueberry Banana Almond Flour Pancakes for a wholesome, flavorful start to your day. If you make them, leave a review or share a photo—I love seeing your recreations!