• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Breakfasts

Paleo Banana Pancakes

4.80 from 10 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Jan 23, 2022 14 Comments

This post contains affiliate links.

Paleo pancakes with almond butter and berries on a blue background

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.

Paleo pancakes with almond butter on a blue background

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!  

Paleo pancakes with almond butter and berries on a blue background

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.
Banana, egg, and almond butter on a blue background

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!

  1. 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.
  2. 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.
  3. Serve and enjoy: Finally, serve these pancakes warm and topped with nut butter and berries or bananas. 
Paleo pancake batter on a blow background
Paleo pancake batter on a blow background

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!
Paleo pancakes with almond butter on a blue background

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!)
Paleo pancakes with almond butter and berries on a blue background
Paleo pancakes with almond butter and berries on a blue background

Paleo Banana Pancakes

4.80 from 10 votes
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Author: Sarah Bond
Calories: 157kcal
Servings: 12 pancakes
Print Rate
These paleo Banana Pancakes have just a handful of healthy ingredients, yet turn out fluffy, tender, and even more delicious than traditional pancakes!

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

Store leftover pancakes in an airtight container in the fridge for 3 to 5 days.

Nutrition Information

Serving: 3pancakes Calories: 157kcal (8%) Carbohydrates: 17.8g (6%) Protein: 6.9g (14%) Fat: 7.7g (12%) Saturated Fat: 1.5g (9%) Cholesterol: 140mg (47%) Sodium: 55mg (2%) Potassium: 472mg (13%) Fiber: 2.6g (11%) Sugar: 8.6g (10%) Calcium: 87mg (9%) Iron: 2mg (11%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest
Paleo pancakes stacked with almond butter and blueberries
A photo from when I originally published these Paleo Pancakes!

More breakfasts you might love

17 easy vegetarian breakfast ideas without eggs to inspire your mornings! Delicious 5-star vegetarian recipes to kickstart your day.

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

You may also like...

  • Almond Maple Smoothie
    Almond Maple Smoothie
  • This Hidden Cauliflower Strawberry Banana Smoothie has a serving of low-calorie veggies (without compromising on that classic strawberry banana flavor)!
    Hidden Cauliflower Strawberry Banana Smoothie
  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Easy Vegetarian Meal Prep Recipes
  • Collage of vegetarian Thanksgiving recipes
    31 Vegetarian Thanksgiving Recipes
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Tayblazer says

    Posted on 4/3 at 12:09 am

    This recipe includes eggs but is tagged as Vegan?

    Reply
    • Sarah says

      Posted on 4/3 at 7:02 am

      Oh shoot, brain fart! Thanks for pointing that out! Definitely not vegan!

  2. Zia says

    Posted on 6/8 at 3:17 am

    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.

    Reply
    • Sarah says

      Posted on 6/8 at 4:12 pm

      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!

  3. Jessica says

    Posted on 7/2 at 6:54 pm

    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.4 stars

    Reply
    • Sarah says

      Posted on 7/4 at 10:30 pm

      I’ve never thought to bake pancakes, but I love the idea!!

  4. ally c says

    Posted on 12/11 at 9:45 am

    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.5 stars

    Reply
    • Sarah says

      Posted on 12/11 at 9:59 am

      So happy to hear it, Ally! 😀

  5. Chris says

    Posted on 1/24 at 7:06 am

    They’re awesome!!!5 stars

    Reply
  6. Alyssa says

    Posted on 6/4 at 7:25 am

    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 🙂

    Reply
    • Sarah says

      Posted on 6/4 at 1:53 pm

      Yep, that should work! 😀

  7. Natalie E Gallagher says

    Posted on 6/6 at 12:37 pm

    My husband and I love this recipe, I just made it for the first time this morning! I added 1 tbsn ground flaxseed.5 stars

    Reply
  8. Mike Branski says

    Posted on 12/21 at 7:04 am

    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?4 stars

    Reply
    • Sarah Bond says

      Posted on 12/22 at 3:09 pm

      Sorry for the confusion! 3 eggs was correct. The batter is thin but the extra egg really helps hold the batter together! 😀

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Summer BBQ Recipes

Portobello Mushroom Burgers with an orange background - With melted sharp cheddar, the perfectly meaty texture, and best-ever Fancy Sauce, these Portobello Mushroom Burgers are the vegetarian recipe that'll have you craving mushrooms for dinner.

Portobello Mushroom Burgers

Grilled Romaine Salad

10-Minute Summer Veggie Salad

Zucchini corn salad on a white plate with serving spoons

Summer Salad With Grilled Corn & Zucchin

Tomato Gazpacho

Seitan Burgers

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
867 shares