These banana almond pancakes will help you start your day right with their fluffy, flavorful and natural sweetness. You can make them as simple, as fruity or as nutty as your heart desires. Not only are these pancakes nutritious – they are also delicious and filling. If you have any super-ripe, soft and mushy bananas lying around, this recipe is the perfect opportunity to use them. The riper the bananas, the sweeter your pancakes – which can be a good thing if you like sweets, because these pancakes don’t use any type of added sugars or sweeteners; the natural sugars of the bananas are it. The almond butter is rich and it pairs well with the coconut flour. Call in your creativity and custom make your Paleo banana pancakes! Chose whether you want to add the fruits, nuts and spices into the batter or add them as toppings after the pancakes have been cooked. Play around and have fun, the combinations are endless! You will enjoy everything these pancakes have to offer – from their creative bowl-whisking origins to the plate-licking finale.
Paleo Banana Pancakes
Total Time to Make: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
- 2 eggs
- 2 ripe bananas (the riper they are, the sweeter your pancakes will be!)
- 1-2 tablespoons almond butter
- 1 tablespoon coconut flour
- 1 teaspoon coconut oil, butter or ghee
- Dash of sea salt
- Optional: Fresh fruit: strawberries, blueberries, raspberries, or blackberries (mixed in or for topping)
- Optional: Chopped nuts: hazelnuts, walnuts, macadamia or almonds (mixed in or for topping)
- Optional: Cinnamon or nutmeg (mixed in or for topping)
- In a bowl, mash the two bananas together using a fork.
- Add in the eggs, coconut flour, almond butter, and salt. Whisk everything together until well blended.
- Optional: You can add any chopped nuts, spices and/or fruit into the batter if you prefer them to be inside your pancakes rather than on top.
- Preheat a large non-stick skillet. Oil it with your choice of coconut oil, butter or ghee and heat it over medium heat.
- Using a spoon to scoop, pour batter onto the hot pan in small disc-shapes. You can make them any size you want, but the smaller they are, the easier they will be to handle.
- Cook for 3-5 minutes, or until bubbles start appearing.
- Flip the pancakes and cook the other side until they are fully cooked. Remove from skillet and place onto plates.
- Reapply oil to the pan after each round of pancakes. Pour batter, repeating steps 4-6.
Optional: Top with any toppings that you may want (fruits, nuts or spices)
Note that even if you do add in some nuts to this recipe, this meal is still low on the protein end. You can consider adding some extra protein into this breakfast by cooking up some eggs, bacon or sausage to complement your pancakes.
What makes Paleo Banana Pancakes “Paleo?”
- There are no grains. Grains contain gluten and gliadin, both known to cause digestive problems with people who are allergic.
- The “sweetener” is all-natural bananas. I sometimes add 1 to 2 tablespoons of organic maple syrup but that’s about it.
- “Normal” maple syrup is not used, since it usually contains high fructose corn syrup.
- You’re cooking the Paleo banana pancakes with coconut oil and not with corn, vegetable or other unhealthy oils.