head on view of stacked almond flour banana gluten free pancakes on a plate with items surrounding.

5 from 15 reviews

Vegan gluten free pancakes made with a mix of GF flour blend, almond flour and banana make for a healthy breakfast, lunch or dinner!


  • 1 overripe banana (about 1/2 cup), peeled
  • 1/23/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free all purpose or oat flour
  • 1/2 cup almond flour*
  • 1 tablespoon flaxseed meal (ground flaxseeds), optional
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon, optional
  • pinch of salt
  • 1 teaspoon coconut oil for the skillet/griddle if needed


Preheat griddle according to manufactures instructions.

Mix: In a medium bowl, mash the banana until creamy, add the almond milk and vanilla, mix well. Add the flours, baking powder, and pinch of salt, mix until combined. Batter should be on the thicker side.

Cook: Add oil to griddle, using a 1/4 measuring cup, scoop and pour batter onto hot griddle. Cook until nicely golden brown on each side, about 3 minutes on each side.

Serve with maple syrup, banana slices and walnuts.

Makes 6 pancakes


You can purchase almond flour or make your own at home by processing raw almonds in a food processor/blender until a flour/meal consistency.

You may like to add one tablespoon coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened.

Nutritional values are estimates only. See our full nutrition disclosure here.