Paleo Banana Pancakes
Start your morning off right with these fluffy, naturally sweet Paleo Banana Pancakes—a wholesome, grain-free twist on a classic breakfast favorite. Made with ripe bananas, a mix of almond and coconut flours, and a dash of cinnamon for warmth, these pancakes are packed with flavor and nutrition while staying gluten-free, dairy-free, and refined sugar-free. The addition of vanilla extract gives them a hint of aromatic sweetness, while coconut oil ensures golden-brown perfection with every flip. Ready in just 25 minutes, these pancakes are perfect for anyone following a paleo lifestyle or simply looking for a healthier indulgence. Serve them hot with fresh fruit, nuts, or a drizzle of honey for a simple yet satisfying meal that the whole family will love!
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Ingredients
- 2 large ripe bananas
- 2 eggs
- 3 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 tablespoon coconut oil
Directions
Step 1
In a medium-sized mixing bowl, mash the ripe bananas with a fork until smooth and no large chunks remain.
Step 2
Add the eggs to the mashed bananas and whisk together until well combined.
Step 3
In a separate small bowl, mix almond flour, coconut flour, baking soda, cinnamon, and salt until combined.
Step 4
Pour the dry ingredient mixture into the banana and egg mixture. Stir until all ingredients are well incorporated.
Step 5
Add the vanilla extract to the batter and mix until combined.
Step 6
Heat a skillet over medium heat and add coconut oil. Allow the oil to melt and coat the pan evenly.
Step 7
Once the pan is hot, pour 1/4 cup of pancake batter into the pan. Spread gently with the back of a spoon to form a circle.
Step 8
Cook the pancake for 3-4 minutes, or until the edges start to look set and bubbles form on the surface.
Step 9
Flip the pancake carefully using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Step 10
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
Step 11
Serve the pancakes immediately, optionally topping with fresh fruit, nuts, or a drizzle of honey.
Nutrition Facts
| Serving size | (431.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693.4 |
| Total Fat 35.3g | 0% |
| Saturated Fat 17.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2009.8mg | 0% |
| Total Carbohydrate 78.1g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 36.0g | |
| Protein 22.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 125.4mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1221.4mg | 0% |
Source of Calories