Thank You Hodgson Mill for Inspiring a Night of Banana Walnut Almond Flour Pancakes

How to Make Almond Flour Pancakes

Thanks to the Wheat Belly Diet, I haven’t had pancakes in more than 2 ½ months, and today, when scanning the back of a bag of Hodgson Mill’s almond flour/meal…something caught my eye. It was a recipe for Almond Meal Pancakes, and since I had all of the ingredients at home (and pancakes for dinner sounded delicious), I decided to give it a try.

To date, Hodgson Mill offers the least expensive, original-priced almond flour/meal in my area – an 11-ounce bag costs under $5 at Walmart – and this is the first time that I’ve tried it out. The only ingredient in this product is whole ground almonds.

When I made the Almond Flour Pancakes recipe, I was pleasantly surprised. For starters, I imagined the texture would be fall-apart, grainy, but it really held up the shape of a pancake. As for the taste, it reminds me of eating an apple cinnamon muffin in pancake form…definitely satisfies in the sweetness department. I will absolutely make this recipe again!

I can easily eat the pancakes with Walden Farms Pancake Syrup, which is fat free, sugar free and calorie free; and is deliciously tasty atop pancakes, hot cereals, and other breakfast meals.

The pancakes are good enough to eat with or without toppings, but I highly recommend trying out bananas and walnuts.

Banana Walnut Almond Flour Pancakes

makes about 6

(adapted from Hodgson Mill’s recipe for Almond Meal Pancakes)


  • 1 cup of Hodgson Mill Almond Flour/Meal (or another brand, if you like)
  • ¼ cup of unsweetened applesauce (Musselman’s sells convenient 6-ounce containers of unsweetened applesauce that are perfect for cooking and baking; also eliminates the need to open up an entire jar just to use a small amount)
  • ¼ teaspoon of salt
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 tablespoon of honey or sweetener of choice (Although honey is frowned upon on the Wheat Belly Diet, I used raw honey because I wanted to add to the texture, but I suggest chosing a sugar alternative (like xylitol) to stay Wheat Belly true).
  • ½ banana
  • 2 tablespoons of chopped walnuts

Ingredients for Almond Flour Pancakes2


1. Combine the almond flour, salt, baking powder and cinnamon in a bowl, and whisk together.

2. Add in the sweetener, applesauce, vanilla, and eggs. Whisk the batter together well.

3. Preheat your griddle or skillet on medium heat. Spray your skillet or lightly oil.

4. Once preheated, drop two heaping tablespoons of batter. Note: The consistency of the pancake mix is quite similar to hot cereal (it is not runny at all), and you will need to gently use the back of a spoon to spread it around into circle form.

5. Cook until golden brown and the edges look slightly dry (about 2 minutes).

An Almond Flour Pancake Recipe that Really Tastes Good

6. Flip the pancake to the other side, and cook for another 2 minutes.

Banana Walnut Almond Flour Pancakes with Waldon Farms Pancake Syrup

7. If you want banana walnut pancakes, top with banana slices and sprinkle on chopped walnuts.

Almond Flour Pancakes with Nuts

Note: The pancakes also taste good without any added toppings, or just with nuts and syrup.

What’s your favorite pancake topping?


Banana Walnut Almond Flour Pancakes #glutenfree #wheatfree #breakfast




11 thoughts on “Thank You Hodgson Mill for Inspiring a Night of Banana Walnut Almond Flour Pancakes”

  1. You are so right about expecting grainy and fall apart textures. That’s what I have come to expect with most gluten-free flours and mixes. However, I love Hodgson’s Mill. I’ve tried a few of their products and it makes gluten-free life feel not so UN-normal lol! I don’t feel that my food is neglecting anymore. Those pancakes look divine!

    1. Yona Williams says:

      I definitely want to try more of their product line!

  2. Clara says:

    I’m a pancake aficionado of sorts, so I’m always looking for pancake recipes. These pancakes look amazing. If they taste half as good as they look, I’ love them.
    Clara recently posted…Natural Eye Cream for Dark CirclesMy Profile

  3. Oh my goodness, those pancakes look amazing!! And it looks easy to make too. That syrup looks really good too.Thanks for the info 😉
    Aileen Adalid recently posted…Lunch with Legendary Michelin-Starred Chef Anton MosimannMy Profile

  4. Valerie says:

    I would love to try something like this. They look good. I would enjoy Almond Flour and the cheaper price tag would make it easier to try.

  5. colleen wool says:

    These looks so yummy! My kids love blueberry ones. We try to have breakfast for dinner once a week!

  6. This looks like a great recipe. breakfast foods are by far my favorite! My favorite way to top my pancakes is with berries or cherries. If I want something really sweet I go with Cherries! YUM!!
    Censie Sawyer recently posted…Smart Start To The DayMy Profile

    1. Yona Williams says:

      Oooo…I haven’t tried cherries yet. That sounds delicious!

  7. Kathleen Kennedy-Leon says:

    my favorite pancake topping is fresh blue berries and strawberries with just a hint of syrup. I like to drizzle the syrup on so the pancakes don’t get mushy. Your banana walnut almond flour pancakes look delicious too-may have to try them out!

  8. I don’t eat gluten so nut flours are usually my base for pancakes. I like to combine them with a little bit of rice flour to lighten them up a bit however, I do like their dense consistency!

  9. Joseph says:

    Those look like some good old homemade pancakes. I love anything with bananas in it, so I would definitely enjoy those pancakes top with bananas and Walden’s Syrup. Oh yeah!

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