5-Ingredient Banana Egg Pancakes

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Wood plate with a stack of fluffy grain-free Banana Pancakes with a bite resting on a fork

If you don’t know I’m a pancake lover by now, you may never know.

My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.

But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.

Tray with 5 simple ingredients for making Banana Egg Pancakes

My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.

These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).

The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.

Overhead image of bananas being smashed with a fork in a teal bowl

How to Make Banana Pancakes

Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.

Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!

Using a fork to mix a bowl of Banana Pancake batter

Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.

Then it’s time to scoop into a hot, oiled skillet.

The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!

You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.

Using a metal spatula to flip a Banana Egg Pancake in a cast-iron skillet

We hope you LOVE these pancakes! They’re:

Incredibly fluffy
Banana-sweetened
Quick & easy
Cake-like
& SO delicious

These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.

Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pouring syrup onto a stack of grain-free dairy-free Banana Pancakes topped with fresh blueberries

5-Ingredient Banana Egg Pancakes

Fluffy, grain-free pancakes that are rich in fiber + protein. Made with 5 simple ingredients, these pancakes require only 15 minutes and 1 bowl!
Author Minimalist Baker
Print
Drizzling syrup onto a stack of Banana Egg Pancakes topped with fresh blueberries and peanut butter
4.44 from 174 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 medium ripe bananas (yellow with brown spots)
  • 2 tsp baking powder (not necessary, but helps them rise)
  • 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
  • 2 large eggs (free-range, organic when possible — we like Vital Farms)
  • 4-6 Tbsp coconut flour*
  • Oil (such as coconut or avocado — for cooking)

FOR TOPPING optional

Instructions

  • We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
  • To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
  • Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
  • Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
  • Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
  • Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
  • To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
  • Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.

Video

Notes

*To keep this recipe vegan, you can try subbing the 2 eggs for 2 flax eggs or chia eggs. However, we haven’t tested it this way and can’t guarantee it will work. Another vegan-friendly pancake recipe to try with banana might be these 1- Bowl Vegan Banana Oat Pancakes!
*Coconut flour works better than almond flour, but if subbing almond flour, you will need to use a lot more of it.
*Recipe adapted from the original recipe from Blogilates.
*Nutrition information is a rough estimate calculated with lesser amount of coconut flour, with 1 Tbsp avocado oil for cooking, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 104 Carbohydrates: 12.4 g Protein: 3.2 g Fat: 4.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 62 mg Sodium: 194 mg Potassium: 187 mg Fiber: 2.7 g Sugar: 5.4 g Vitamin A: 100 IU Vitamin C: 5 mg Calcium: 100 mg Iron: 0.5 mg

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My Rating:




  1. Renee says

    I made these, turned out great. I used Cassava Flour same process as coconut flour. I have tried making banana pancakes before and they always came out runny not these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the pancakes, Renee. Thank you for sharing your experience! xo

  2. Lisa Graham says

    It seems no matter what recipe I make pancakes always flop. This one was no different. Trying to flip them over to cook and they just fall apart like crumbs.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, sorry that’s been happening! It sounds like they need to cook longer before flipping.

  3. Holley Dehner says

    I hate wasting food and had two ripe bananas I needed to use up and I found your recipe.

    I used this as a base and made some alterations bc it’s fall and also I don’t have coconut flour.

    I used 4 tablespoons of gf Namaste flour instead (worked great!)

    And I added in 1 tbs of pumpkin spice and cinnamon

    The result was like eating a perfect fall day in my mouth if that makes sense lol.

    Also I really appreciate this recipe bc I don’t drink milk so it’s hardly in my fridge and so many pancake batters call for it, even the gf ones. So to find on that has the ratios measured out and no milk or oats is just great.

    I will be trying out more dishes for sure as cooking gf is awesome!

  4. Geoff says

    Contrary to the other reviews i found this recipe to be inedible. Had the throw the whole thing in the bin. Like trying to eat wallpaper paste. Never had an issue with an online recipe before or even left a review. I was so annoyed at the waste of ingredients I felt compelled to warn others off.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience, Geoff. Did you make any modifications? Were your bananas yellow with brown spots? Underripe bananas could cause them to be less flavorful.

  5. Reli says

    I assume the orange V at the tittle means vegan, yet there’s eggs 🤨. Trying to find VEGAN recipes since my son has a DEADLY egg and dairy allergy.

  6. Laura F. says

    So delicious!!! I used almond flour because I didn’t have coconut flour and they turned out amazing!!! I wanted a healthier alternative to traditional pancakes and these did not disappoint!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Laura. Thank you for the lovely review! xo

  7. Cath says

    I love this recipe!!!! Although I substitute the flour with APF as I don’t like the taste of coconut flour 😅.
    I also mix it with dark chocolate chips! So great!
    Do you think this will also come out okay using a waffle maker?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Cath! We haven’t tried them as waffles so we’re not sure! It looks like one reader had success and another said it didn’t work, so it’s hard to say. Let us know if you give it a try!

      • Cath says

        I really wanted to stick with this recipe as it is so simple and so I end up trying it on a waffle maker today and it turns out PERFECT!!!! Such a heaven♥️

  8. Margaret says

    Made this before and it was very good. Now I need to double the recipe to make more for family and friends. Do I double all the ingredients?
    Your reply will be grately appreciated. Have a blessed day.
    Margaret

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, so glad you enjoy them! Yes definitely double all the ingredients! Hope everyone enjoys. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Margaret. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  9. Jenifer Mohammed says

    I love these. I adapted recipe slightly and used 2 teaspoons of vanilla extract instead of 1 teaspoon and used almond flour instead of coconut flour. I followed the stove top cooking method but did not use the oven to keep them warm. They were amazing. I loved them so much that I bought more bananas and made them a second time for dinner instead a few days later.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience! Did you make any modifications? Would you mind sharing more about what didn’t work about it? We’d love to help troubleshoot, if possible!

  10. Liz says

    This was the solution to bland banana egg-pancakes that I’d been looking for. I love starting the day with a healthy plate, but the 2-ingredient version really never inspired me.
    I used almond flour, and thanks to the note I was prepared to add much more…I think I used at least 1/2 a cup.
    Cooked on a cast-iron skillet which I brushed with oil each round and between flips. I did need to move the heat up and down, since these brown quickly on the surface before the centers are set. Lots of dicey first flips, so speed is your friend!
    +1 to the suggestion to keep warm in oven. I thought this was a bit extra for just one person’s weekday breakfast, but it really did help the texture.
    I’m really happy to have this in my repertoire. I think these will take well to additions, so in future I’m going to try flaxseed meal, protein powder, and chia seeds (probably not all at once though!)
    Thank you very much!

  11. Lauren says

    These were so easy to make and absolutely delicious. They are definitely going to become a staple in my household. Thank you!

  12. Melanie Sakowski says

    I really enjoyed this combination (and the heftiness of the coconut flour). I added cinnamon and salt, and found that I liked them on the lesser-done-side👌🏻

  13. Brooke says

    I made these today but used all purpose flour. They were DELICIOUS! My picky toddlers who are refusing eggs these days loved them. I could tell they weren’t my go-to vegan pancake recipe, which tend to be a littler drier, but I loved these. I added some rolled oats for texture.

  14. Alaa says

    This was sooo good. Replaced coconut flour with normal flour added a pinch of powdered vanilla extract and only added some honey on top and absolutely loooved it. Be careful with the heat though, when the pan becomes too hot, close the stove for a while.

    Not a fan on pancakes but this is only pancake recipe I like

  15. Carolyn says

    Using a blender I made these with oat flour and then 350f on the griddle – added blueberries on top of pancake. Trying to get more protein in my diet so also added a scoop of protein powder and TBsp of whole milk yogurt. Worked great, cooked up perfectly.

  16. Sandra B says

    I just started the SCD diet for my IBS and it’s similar to paleo and quite limiting. I came across this recipe, and I’m so happy that I tried it: the pancakes are absolutely delicious 😋 I followed the recipe exactly, and used coconut oil in the frying pan, and then transferred to a parchment lined baking sheet in the oven. Because I can’t have any sugar, and I don’t tolerate honey, I just took about a 1/3 cup of frozen strawberries and defrosted them and then mashed them well for a topping. The flavours together were wonderful! Recipe made 6. I found them so filling! I ate 3 and I’ll keep the others in the fridge for lunch in a day or two. Very easy to make but you do need patience as they do cook slowly. Took me about 30 minutes total from start to finish. Will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for such a lovely and thorough review, Sandra. We’re so glad you enjoyed these!

  17. Elise says

    I make a version of these all the time, so it’s funny to see these on your site. They’re delicious. I like to add lime zest, cardamom powder and ground cinnamon to the batter as well. Have you tried it like this too? I also like mine extra eggy, so I usually do 2 eggs for every banana. Thanks for sharing this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried with those additions, but they sound lovely! Thank you for sharing, Elise! xo

  18. Lindi says

    What is the difference between coconut flour & coconut powder? I have unsweetened coconut powder but not sure if this is the same thing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindi! Coconut powder (we assume you mean coconut milk powder?) is just dehydrated coconut milk (made by blending the coconut “meat” and straining out the pulp). Coconut flour is made from all of the “meat” of the coconut, including the pulp. Hope this helps!

  19. Sandra says

    The flavor of these pancakes were unbelievable. Probably the best pancake…well almost. Let’s say the best healthy pancake I’ve ever tasted. I ran into a problem. I used egg whites instead of the egg and I wanted to keep it low carb/low fat so used almond flour instead of coconut flour. I found that they were very difficult to flip. They actually fell apart. Is it because of the almond flour or egg white? I really want to use this recipe, but need some help using almond flour so that I can keep them low carb. Thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, it probably has more to do with the almond flour, but we’re not certain. Perhaps a mix of coconut flour and almond flour would work better and be okay for you?

  20. Suzanne says

    Hi. I tried it with the paleo flour this morning. Used 5 heaping Tbsp, instead of the coconut flour. It was a tad wet in the center, so I put it in the oven to finish cooking. After that, they firmed up more & the pancakes tasted delicious. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tee, we haven’t tried them as waffles so we’re not sure! It looks like one reader had success and another said it didn’t work, so it’s hard to say. Let us know if you give it a try!

  21. Jan says

    Made these for the first time today. Very quick to assemble. Followed exact recipe. Very flavourful and satisfying, topped with a bit of maple syrup, blueberries and a few pecan pieces. Shared with my 10 yr old niece to make too – it’s that easy. These can burn quickly if the heat is too high in the fry pan – keep an eye on it. Fluffy and delicious!

  22. GingerDoc79 says

    I made with one flaxseed egg and one regular egg. I added chocolate chips or dried blueberries. I preferred the blueberries while my toddler loved the chocolate! These def did better with a little time in the oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience! We’re so glad you and your toddler both enjoyed them!

  23. Melissa says

    I made this for dinner but had to use regular flour since I didn’t have coconut flour. I loved them! I covered the pan while cooking as you said and they cooked just fine – I didn’t need to finish them in the oven. I did find that having a thin layer of oil really helped – the last one I cooked did not have much oil in the pan and kinda burned. I loved how fluffy and delicious they were!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried that but don’t think they would be as flavorful. They would probably hold together just fine though! Let us know if you try it!

  24. Lev K says

    What a great recipe! I made a half-batch of the pancakes using regular all purpose flour instead of coconut flour and ended up with delightful, fluffy pancakes. I added a dash of cinnamon to the batter and skipped the vanilla extract–will definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grant! We haven’t tried this recipe with sorghum flour and we aren’t sure it will work, as it’s much different in texture than coconut flour. Let us know if you give it a try!

  25. Jenni Vallance says

    Made these for the first time and followed the instructions exactly and they turned out pretty good! Definitely had to cover them and leave them for a while but they turned out nice and golden and thick. I added cinnamon to mine, and would probably add more next time plus more vanilla as the pancakes didn’t have a really strong flavour, but they were still delicious with some peanut butter and blueberries on top. Will definitely make again!

  26. Christopher Evans says

    I should have read the reviews before making these because end up being a waste of time. They were really dry but took forever to cook and were really crumbly. You guys have great recipes but this one needs to be archived.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Thanks for sharing your experience, Christopher. We will take a look at this recipe ASAP!

    • Shana says

      I made these this morning and also couldn’t figure out what went wrong. I kept adding more and more stuff to try to fix, and then just tossed the whole thing. Which is annoying because I doubled the recipe and lost four brown bananas!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Shana, we’re so sorry to hear that was your experience! We haven’t been able to replicate the issue. Did you make any modifications? These do take longer to cook than a traditional pancake and benefit from covering with a lid. Did you try that?

  27. Tammy S says

    I made these for the first time today. They taste fabulous!!! Mine didn’t turn out as thick as the picture but I’m sure with some practice, I’ll get there. I substituted a couple of the tablespoons of coconut flour with ground flaxseed. I will definitely be making these again!

  28. N delgado says

    I’ve tried more than once to make these and it always comes out…not right. They somehow come out dry, but wet??? Don’t know how this is achieved but not even slathered in butter and syrup are these good. Wet, banana-flavored cardboard. This recipe needs an adjustment.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear it didn’t turn out well for you! Did you make sure to cover them and cook over low heat for 6-8 minutes? They do take longer than normal pancakes to cook through.

  29. Ali says

    This pancake recipe is amazing! I didn’t have coconut flour so substituted oat flour (about 8-10tbsp) until I got the consistency you describe in the recipe. I added 1 tsp vanilla milk bc I didn’t have vanilla and 1 tsp ACV.

    They cooked very quickly! I didn’t even have to use a lid or the oven so these are a win for me and my kids! Quick and easy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you and your family enjoyed them. Thank you for the lovely review! xo

  30. Florence says

    I usually love your recipes, but this one just did not work for me. I had a lot of trouble cooking them without them burning because they would not cook in the middle and came appart very easily and tasted very chalky.

    Love your blog but this one just was not for me!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Florence, we’re so sorry to hear that was your experience! It sounds like maybe the heat was too high – does that sound right? These do require a longer cook time and covering to help them cook through.

  31. Make Kay says

    We have always made a different banana pancake recipe that only uses banana, egg, and vanilla, with optional baking powder and/or cocoa powder. We decided to try this Minimalist Baker variation using almond flour (since we have so many MB recipes we adore!). We had to add a lot more almond flour than the recipe called for, and the pancakes were still really runny.
    This recipe decidedly did not work for us, although we religiously followed it. We could barely taste the banana at all, and the consistency was really weird. They fell apart when we tried to flip them. I will NOT be trying these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry to hear that was your experience! These work much better with coconut flour as it’s more absorbent and so the pancakes retain more of the banana flavor. We’ll update the recipe to reflect that. Again, so sorry for the trouble here.

      • Heather says

        Highly recommend this recipe! I have made this recipe probably two dozen times, sometimes in very large batches. It’s almost always worked out perfectly for me! I use regular flour, 6tbsp. I sometimes wonder if I can taste the baking powder and usually add about 50-70% of what the recipe calls for. I cover these while cooking the first side, and leave uncovered for the second side to preserve texture. I sometimes keep them warm as I finish the rest in my toaster oven at 200, but this is not at all necessary, just a convenience. I have never once had them come out crumbly or break when I flip them – I’m entirely unsure how so many reviewers have had that issue…. Maybe something with the flour they used.

    • Carmen says

      I made these exactly as directed, adding the coconut flour one tablespoon at a time until I had a very thick batter—kind if like banana bread. I used an oiled nonstick pan on medium, but turned the heat down on the second batch. Cooked on both sides for 4 minutes with a lid. Slid them into a 350 degree oven while waiting. (I think that’s the trick to fully cooking them!)

      These are the best grain-free pancakes I’ve ever tasted. And my coconut-hating husband took a (wary) bite and said he “didn’t even taste coconut”—his highest praise.

      Follow the directions, don’t substitute, and be patient with the heat. If you do that, I think you’ll have great success!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Tameeka! We haven’t tried it and do not know if it would work. Let us know how it goes if you give it a try!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Suzanne, we haven’t tested that, but if you’re referring to the Bob’s Red Mill product you’ll need to use more of it because it’s less absorbent than coconut flour on its own. Hope that helps!

  32. Kate W says

    These are fantastic! They do cook a little differently than regular pancakes, but once I got a hang of it they came out perfect. On the second batch, I replaced 1/3 of the flour with flaxseed meal to add some Omega 3s. I felt that it made the pancakes a little moister. My husband loves these, they are definitely staying in my meal prep rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry this didn’t work out for you! Did you make any modifications? We’re here to troubleshoot if you’d like! xo

  33. Erin K says

    These are great!! I didn’t have coconut flour so I used 2/3rds rice flour and 1/3 almond flour and it worked great! Thank you for the recipe!

  34. Ksenia @ At the Immigrant’s Table says

    Hi, this is the second time I’m trying this recipe and it just doesn’t work. I’ve mashed and blended the bananas, and used almond flour. I’ve had to increase the almond flour quantities to almost a cup, and the pancakes still come out with a funny texture, runny in parts and chunky in others. It doesn’t work with almond flour for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ksenia, we’re so sorry this one is giving you trouble! Coconut flour is best here, but other readers have reported success with almond flour. Did you make any other modifications?

    • Jeremy says

      I have made it both way s and it works..i think you need to let the batter sit longer if you put enough oil/liquid in it to not be dry. its usually dry pockets that make the funny things you speak of in my experience.