BEST Banana Nut Almond Milk Pancakes (Dairy Free)

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Fluffy, moist, and full of banana flavor, these banana nut almond milk pancakes are simply the BEST! Since they are made with vanilla almond milk and olive oil, they are completely dairy-free… and I’m telling you, no one ever notices!

This banana nut almond milk pancake recipe is an adaptation of Kristina’s “Almond Milk Pancakes” from Tasty Oven. I wanted to share my banana nut version of this recipe with you all because these are genuinely my favorite pancakes. We make these all the time in our house!

I use brown sugar (or maple syrup when I want to make these refined sugar free) and I add 2-3 RIPE bananas into the batter for that banana sweetness. I find that the banana makes these pancakes super moist and yummy. Add the walnuts into the pancake batter as it cooks. I always make a stack with walnuts (for me) and a stack without walnuts since Sam isn’t completely sold on the walnuts yet.

Oh, and you can totally turn these into waffles too!

Why You’ll LOVE this Recipe

Batter is Make-Ahead/Freezer Friendly – This is my go-to recipe for make-ahead pancake batter. I make this batter ahead of time and either refrigerate it for use the next day or freeze it for later. Sometimes if I have a surplus of ripe bananas, I’ll whip up a few batches of this batter and freeze them in ziplock bags for an easy breakfast (or dinner!) in the future.

Freeze the pancakes – These pancakes came in clutch for postpartum meal prep. We made a whole bunch of these and froze them in big ziplock bags. And let me tell you…these pancakes were AMAZING to have on hand in the morning….especially with that breastfeeding hunger!

Make Waffles! – Don’t want to/can’t spend the time tending to these pancakes at the stove? Let a waffle maker do the work for you. Add the batter to a waffle maker and have some easy, delicious banana nut waffles!

Completely Dairy Free – this recipe uses unsweetened vanilla almond milk and olive oil in place of whole milk and butter. Don’t worry, these pancakes don’t taste like olive oil!…but they do taste vanilla-ey and DELICIOUS.

Tips:

Mash the banana 3/4 of the way– I like to leave the mashed banana a little chunky so that you get sweet gems of banana in each bite. YUM. Oh, and RIPE bananas are best to use!

Cook the pancakes in olive oil – I have found that cooking your pancakes in olive oil helps the pancakes get those little crispy edges. Add a drizzle of olive oil to the pan after every few pancakes that you cook.

Adjust the stove heat as needed – When cooking pancakes, you may need to adjust the stove heat a few times as you work your way through the batter. Start at medium heat, and turn down to medium-low if you notice your pancakes are starting to brown too much too soon. Likewise, turn the heat up a little bit if the pancakes are taking forever to cook.

Ingredients for Banana Nut Almond Milk Pancakes

• 2 c. all-purpose flour
• 4 tsp. baking powder
• 3 tbsp brown sugar (use 100% pure maple syrup if you want to make this refined-sugar-free!)
  • you can also use granulated cane sugar
• 1 tsp. sea salt
• 2 c. unsweetened vanilla almond milk
  • I haven’t tried other non-dairy milks in this recipe, but I’m sure they would work! They just might change the flavor of the pancakes a bit.
• 4 tbsp. extra virgin olive oil
• 2 tsp. vanilla extract
• 2 eggs, beaten
• 2-3 medium/large ripe bananas, mashed 3/4 of the way
  • throw a third banana in there if you’ve got one you need to use up! The more the merrier!
• chopped walnuts for adding into the pancakes as they cook

Topping Ideas

• sliced fresh bananas or caramelized bananas
• walnuts
• jam/preserves
• nut butter (peanut butter, almond butter)
• 100% pure maple syrup
• honey
• greek yogurt or whipped cream
• chocolate chips

Ways to Enjoy Banana Nut Almond Milk Pancakes

Enjoy banana nut almond milk pancakes for breakfast or an easy dinner! Serve with eggs, sausage, or bacon on the side. I often like to enjoy these pancakes cold with some almond butter and jelly. YUMM!

As I mentioned above, turn this pancake batter into waffles if you want to mix things up a bit.

Oh, and this is a great option for the littles. I like to spread some almond butter on these for my daughter and top with fresh fruit. She loves them!

How to Make Banana Nut Almond Milk Pancakes

First, whisk the flour, baking powder, sea salt, and brown sugar (If you are using maple syrup for your sweetener, add it in with the wet ingredients).

To the dry ingredients, add the unsweetened vanilla almond milk, eggs, vanilla extract, and olive oil (Add the maple syrup in here if you are using that as your sweetener instead of brown sugar).

Whisk the wet and dry ingredients together until it just becomes smooth. Don’t overmix!

Stir in the mashed bananas until evenly distributed throughout the batter (you’ll see the batter turn lumpy again from the banana).

Heat a skillet over medium heat, and drizzle with a little olive oil (the olive oil helps get those little crispy edges). Drop the pancake batter by 1/4 cup amounts into the skillet. Add in a sprinkle of chopped walnuts.

When you see little bubbles on the surface of the pancake batter, flip the pancake! Cook the pancake for another minute or so until cooked through and light brown.

Tip: You may have to adjust the heat from medium to medium/low as you work your way through the batter. If you start to notice your pancakes browning too much or too quickly, lower the heat a bit.

Serve these delicious banana nut almond milk pancakes with toppings of your choice such as butter, syrup, nut butter, chocolate chips, or more sliced bananas!

Enjoy!

Want More Easy and Delicious Breakfast Recipes?

• Baked Sprouted Oatmeal with Apples and Cranberries
• Easy Sheet Pan Potatoes with Bacon and Asparagus
• Dairy Free Banana Bread
• Cinnamon Raisin Bread

Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself — body, mind, and soul <3

Warmly, Caroline