Light pancakes with bananaEgg and Banana Pancakes

Earlier this week I posted about Egg and Banana Pancakes. It’s a simple recipe with only eggs and bananas. Since that post, I bought some almond meal flour to add to the eggs and bananas.

The pancakes looked golden and fluffy and bubbled up while cooking like they usually do the normal way. The first pancakes without the almond meal/flour tasted great.

The pancakes with the almond meal/flour had a wonderful flavor but were a bit on the mealy side. Mealy, or grainy, like almonds are. The reason for the mealy or grainy texture is due to the way this meal/flour is made.

Difference Between Almond Meal/Flour and Almond Flour

Almond meal/flour is flour made from raw unpeeled almonds. Though it can be used in making pancakes, almond flour is best to use because the texture is more flour-like.

Almond flour is flour made from blanched, peeled almonds. This flour is not so mealy and works better for breads.

The whole idea to create this pancake recipe was to minimize carbs and to use gluten-free flour.

That’s the second part of this almond, egg, and banana pancake story.

The Other Reason I Decided to Make these Pancakes

What happened before I decided to try out the banana pancakes was a disaster in the kitchen with soup.

How can you go wrong cooking soup? I’ll tell you how.

Heat soup on the stove and forget that you have it on high. Carry on a conversation on your cellphone so that you get distracted. That’s how. I cooked the soup yesterday and was heating it on the stove.

My husband called, but the noise I was making putting soup in the pot was making it difficult for him to hear me. I set the pot on the stove and walked out of the kitchen.

A few minutes went by (not sure how many, but enough to cause smoke in the kitchen and charcoal-cooked soup). Somehow, soup didn’t seem very appetizing to me after that. The almond egg and banana pancakes didn’t taste too bad after all.

Banana Pancakes with Almond Flour

Banana pancakes with almond flour

Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 10 minutes
Cook Time 4 minutes
Servings 1 Serving


  • 2 Eggs
  • 1 Bananas
  • 2 Tbsp Coconut oil
  • 3/4 cup Almond meal/flour
  • 1/2 tsp Almond extract


  1. Mash eggs and banana with a fork.

  2. Add almond meal/flour and mix well.

  3. Add almond extract.

  4. Add coconut oil to griddle.

  5. Fill a medium size ladle halfway for each pancake.

Recipe Notes

A small ladle can make about 8-10 small pancakes, approx. 3” pancake. A medium-size ladle can make about 4-6 medium-size pancakes.

Pancakes are great for breakfast when you have kids or grandkids. My grandkids always want me to make them pancakes for breakfast. And that’s all the more reason why I try to create nutritious ones that they will love.




  1. Oh no! Burned soup. That would definitely make mealy pancakes more appetizing. I have only used almond meal in cookies. In that instance, it worked well. I enjoy reading about your kitchen experiments, and I appreciate your honesty.

    1. Author

      Now I’m not so sure about using almond meal/flour. If 1 cup is the same as 130-135 almonds, that’s a lot of protein! This is something I need to study more about before trying it in other recipes. Your thoughts?

      1. I think you can use it in the same volume for pancakes as you would regular flour. A lot of people use it in order to make their food contain fewer carbs. I’ve heard that you need to use more baking powder, and that it doesn’t work well in yeast type breads. A friend of mine who is gluten free uses a mixture of different flours and has recently begun to have a love affair wtih coconut flour. She told me she found a good pancake recipe and she likes the texture better than the ones with almond flour.

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