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: Fiber-full 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: Protein-packed eggs 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.)
- Strawberry Banana Smoothie
- Vegan Banana Bread
- Salted Caramel Granola
- Almond Butter Coffee Cake Muffins
- Banana Nice Cream (7 Flavors!)
Ingredients
- 2 large bananas ripe
- 3 large eggs
- 2 Tbsp almond meal 25 g
- 1 Tbsp almond butter 15 g
- 1 tsp baking powder
Instructions
- 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
Nutrition Information
More breakfasts you might love
I first published this recipe on Amanda’s Cookin’.
Tayblazer says
This recipe includes eggs but is tagged as Vegan?
Sarah says
Oh shoot, brain fart! Thanks for pointing that out! Definitely not vegan!
Zia says
I tried this recipe with chia eggs… complete fail. But with a little bit of coconut flour, magic, and amateur baking skills they turned out semi-edible! (kind of) Do not recommend using chia eggs.
Sarah says
Hi Zia, thanks for the tip! The eggs are pretty important here to glue everything together. Sorry the chia didn’t turn out as well for you!
Jessica says
I didn’t have almond butter so I used coconut oil and just tiny bit Less water and they came out great. Also I’m lazy and just lay parchment paper on a baking sheet and bake my pancakes and it even worked for these.
Sarah says
I’ve never thought to bake pancakes, but I love the idea!!
ally c says
These turned out great! I will admit to being a recipe skeptic. I made a half batch, so there was an extra 1/2 egg (haha). I also used less baking powder than was called for, and they still were the best grain free pancakes I’ve made thus far (And I think this is the 4-5th recipe I’ve tried)! I look forward to trying this again with a properly ripe banana.
Sarah says
So happy to hear it, Ally! 😀
Chris says
They’re awesome!!!
Alyssa says
Have you ever tried these with almond flour vs almond meal? I have a bunch of almond flour leftover from a quarantine project to perfect macarons and I’m looking for things to do with it 🙂
Sarah says
Yep, that should work! 😀
Natalie E Gallagher says
My husband and I love this recipe, I just made it for the first time this morning! I added 1 tbsn ground flaxseed.
Mike Branski says
The recipe says three eggs while the ingredients photo shows two. Our batter was pretty liquidy, even with two huge bananas. They were pretty thin but tasted great! Should it have been two eggs?
Sarah Bond says
Sorry for the confusion! 3 eggs was correct. The batter is thin but the extra egg really helps hold the batter together! 😀