These paleo Banana Pancakes have just a handful of healthy ingredients, yet turn out fluffy, tender, and even more delicious than traditional pancakes! Made with just five ingredients, these pancakes are quick, easy, and totally delicious.
I love pancakes just as much as the next girl. But, sometimes you just want a stack of pancakes that won’t make you crash afterwards, you know? Low and behold, I put together this paleo pancake creation!
These banana egg pancakes are made with those two ingredients, along with almond meal, almond butter, and baking powder. Together, those five simple ingredients create fluffy pancakes that are absolutely decadent, indulgent, and melt-in-your-mouth delicious.
Whether you’re a long time paleo eater or you’ve never had a paleo meal in your life, you’re sure to enjoy these delicious, fluffy paleo banana pancakes. And, don’t worry. If you favor peanut or hazelnut butter to almond butter, you can use those instead!
Ingredients used to make paleo banana pancakes
Paleo baking has never been easier. In addition to bananas (an obvious component of this recipe), you’ll only need four other ingredients!
- Bananas: Bananas are the star of this pancake recipe! We’ll be using 2 large, ripe bananas. By using this ingredient, we don’t need to add extra sugar.
- Eggs: Eggs help help bind all the ingredients together while also adding protein.
- Almond Meal: Almond meal will be used in place of all-purpose flour. It’s a paleo-friendly swap that you can find in any grocery store! Almond meal and almond flour are both made by grinding almonds, though almond meal is made from almonds with the skin.
- Almond Butter: To add extra flavor and texture to this recipe, I use almond butter! This ingredient also adds a bit of rich, creamy flavor.
- Baking Powder: Baking powder is the final ingredient needed to make paleo pancakes. If you can’t seem to find a paleo-approved version, you can make your own.
How to make banana egg pancakes
Paleo pancakes are just as easy to make as any other pancake recipe! Since they only require five ingredients, they may even be easier. In total, this recipe should only take 15 minutes!
- Mix the batter: To start, combine bananas and eggs to form a smooth paste. You can use a fork or an electric mixer. Next, stir in the almond meal, almond butter, and baking powder to form a batter.
- Cook the pancakes: Lightly grease a large skillet and set over medium heat. Then, pour the batter into the skillet, using a little less than ¼ cup for each pancake. Cook for 3 to 5 minutes on each side, or until bubbles form on the top and the bottom is lightly browned. Make sure they’re cooked before flipping, as these are more fragile than traditional pancakes. It may help to cover the pan.
- Serve and enjoy: Finally, serve these pancakes warm and topped with nut butter and berries or bananas.
Delicious paleo pancake toppings
So you’ve made your pancakes, but now you want to add a bit of fun! I’ve got you covered. If you’re looking to take your paleo banana pancakes to the next level, here are some delicious add-ons that you may want to try.
- Fruit: Bananas, blueberries, strawberries, raspberries, and blackberries are my favorite, but any fruit will taste delicious in these paleo pancakes!
- Nuts: Want to add crunch to your pancakes? Consider mashed walnuts or pecans!
- Cacao: If you’re craving a pit of paleo-approved chocolate with your ‘cakes, consider cacao nibs!
- Nut butter: You can never go wrong with extra nut butter. A dollop on top of warm pancakes, and you’ve got yourself a creamy, rich treat!
More sweet breakfast recipes
Did you enjoy these almond flour pancakes? If so, here are some more delicious meals that you may want to try. They’re sure to satisfy your morning sweet tooth! (Or check out all of our vegetarian paleo recipes.)
- 2 large bananas ripe
- 3 large eggs
- 2 Tbsp almond meal 25 g
- 1 Tbsp almond butter 15 g
- 1 tsp baking powder
- Batter: With a fork or electric mixer, combine bananas and eggs to form a smooth paste. Stir in almond meal, almond butter, and baking powder to form a batter.
- Cook: Lightly grease a large skillet and set over medium heat. Pour batter into skillet, using a little less than ¼ cup for each pancake. Cook for 3 to 5 minutes on each side, or until bubbles form on top and bottom is lightly browned (make sure they’re cooked before flipping, as these are more fragile than traditional pancakes – it may help to cover the pan).
- Serve: Serve warm topped with nut butter and berries or bananas.
Tips & Tricks
I first published this recipe on Amanda’s Cookin’.