Banana Almond Butter Pancakes

These Banana Almond Butter Pancakes are a wholesome and satisfying breakfast option that combines the natural sweetness of ripe bananas with the creamy richness of almond butter. Perfect for a nourishing start to the day, they are quick to prepare and packed with flavor.

Why You’ll Love This Recipe

These pancakes are not only delicious but also healthy and filling. They’re naturally sweetened by bananas, high in protein from almond butter, and free from refined sugars. Whether you’re looking for a gluten-free, dairy-free, or simply a more nutritious breakfast alternative, this recipe checks all the boxes. It’s ideal for both busy mornings and relaxed weekend brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe bananas

• Almond butter

• Eggs

• Baking powder

• Vanilla extract

• Cinnamon (optional)

• Salt

• Cooking oil or butter for the pan

Directions

1. In a large mixing bowl, mash the bananas until smooth.

2. Add almond butter, eggs, vanilla extract, cinnamon, baking powder, and a pinch of salt. Mix well until all ingredients are fully incorporated.

3. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.

4. Pour a small amount of batter (about ¼ cup) onto the skillet for each pancake.

5. Cook for 2–3 minutes on one side, until bubbles begin to form on the surface.

6. Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.

7. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of almond butter.

Servings and timing

This recipe yields approximately 6 pancakes and serves 2 people.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

• Add-ins: Stir in blueberries, chocolate chips, or chopped nuts for extra texture and flavor.

• Vegan version: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).

• Spiced: Add a pinch of nutmeg or ginger for a warming twist.

• Flour-based: If you prefer a more traditional texture, add a few tablespoons of oat flour or whole wheat flour to the batter.

Storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or microwave them for 30–45 seconds until heated through. You can also freeze the pancakes by placing them in a single layer on a baking sheet to freeze, then transferring them to a freezer-safe bag. Reheat directly from frozen in a toaster or microwave.

FAQs

What kind of bananas are best for this recipe?

Ripe bananas with brown spots are ideal as they are naturally sweeter and easier to mash, which enhances the flavor and texture of the pancakes.

Can I use peanut butter instead of almond butter?

Yes, peanut butter can be substituted for almond butter if preferred, though it will slightly change the flavor profile.

Are these pancakes gluten-free?

Yes, this recipe is naturally gluten-free as it does not contain any flour. However, always check labels if you’re using any additional ingredients.

Can I make the batter ahead of time?

It is best to prepare the batter fresh, but you can mix it a few hours ahead and store it covered in the refrigerator. Stir before using.

What toppings go well with these pancakes?

Popular choices include sliced bananas, berries, maple syrup, yogurt, or additional almond butter.

How do I prevent the pancakes from falling apart?

Make sure the bananas are well-mashed and the batter is fully mixed. Cooking on medium heat and flipping carefully also helps maintain their shape.

Can I add protein powder to the batter?

Yes, a small scoop of protein powder can be added. You may need to adjust the consistency by adding a little plant-based milk.

Are these pancakes suitable for kids?

Absolutely. They are naturally sweet, soft, and free from added sugar, making them a kid-friendly option.

Can I bake these instead of frying?

You can bake them as small pancake rounds at 350°F (175°C) for about 10–12 minutes, flipping halfway through.

Is this recipe dairy-free?

Yes, as long as you use oil or a non-dairy butter alternative for cooking, the recipe remains completely dairy-free.

Conclusion

Banana Almond Butter Pancakes are a nutritious and delightful way to enjoy a wholesome breakfast. Easy to prepare and customizable, this recipe fits a variety of dietary preferences and is perfect for anyone seeking a satisfying, naturally sweet morning meal. Whether enjoyed fresh or reheated, these pancakes are sure to become a breakfast favorite.