Paleo Banana Pancakes

These paleo Banana Pancakes have just a handful of healthy ingredients, yet turn out fluffy, tender, and even more delicious than traditional pancakes!

You know that whole banana + eggs = banana pancakes phase from a few months ago? Well these Paleo Banana Pancakes take those pancakes a step further, keeping the same awesome nutritional profile but making them fluffier, tastier, and pancake-ier!

I discovered a whole lot of things while developing recipes for the 21 Day Reset (see tempeh, tempeh, and more tempeh). But among the piles of fermented soy, I also discovered something equally delicious…gluten-free baking.

I don’t usually bake many gluten-free bready things, but as the tulip-man and I went through a trial run of the reset program, cutting all dairy, grains, and sugar, we began to have some serious bread cravings.

And so these banana pancakes were born. Out of necessity for grain-free pancakes that actually taste like, well, pancakes.

Ingredients for Paleo Banana Pancakes

• Bananas: Ripe bananas are a natural sweetener. Use fresh or frozen (just be sure to thaw them first).
• Eggs: Eggs help help bind all the ingredients together while also adding protein.
• Almond butter: Rich and creamy, it makes these paleo pancakes more tender.
• Baking powder: It can be difficult to find truly paleo-friendly baking powder. If you can’t find it, try making your own.
• Almond meal: We’ll sub out the traditional flour for almond flour.

Paleo Banana Pancakes

You know that whole banana + eggs = pancakes phase from a few months ago? Well these Paleo Banana Pancakes take those pancakes a step further, keeping the same awesome nutritional profile but making them fluffier, tastier, and pancake-ier!

Print Pin Rate

Course: Baked Goods, Breakfasts

Cuisine: American

Keyword: banana pancakes, healthy banana pancakes, paleo banana pancakes, paleo pancakes

Diet: Dairy-Free, Gluten-Free, Paleo, Vegetarian

Occasion: Birthdays, Christmas, Easter, Valentine’s Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 8 pancakes

Calories: 254kcal

Author: Sarah Bond

4.5 from 2 votes

INGREDIENTS

• 2 large bananas ripe
• 2 large eggs
• 1 Tbsp almond butter 15 g
• 1 tsp baking powder
• 2 Tbsp almond meal 25 g
• 2 Tbsp water 30 mL

INSTRUCTIONS

• Batter: With a fork or electric mixer, combine bananas and eggs. Stir in almond butter, baking powder, almond meal, and water to form a smooth batter.
• Cook: Lightly grease a large skillet (or coat with unflavored oil) and bring to medium heat. Pour batter into skillet, using about 1/4 cup for each pancake. Cook for 3 to 5 minutes on each side, or until lightly browned (really make sure they’re cooked before flipping, as these are more fragile than traditional pancakes).
• Serve: Serve warm topped with nut butter and fresh berries.

NUTRITION

Serving: 4pancakes | Calories: 254kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Sodium: 66mg

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I first published this recipe on Amanda’s Cookin’.