Whole30 Classic American Pancakes

Fluffy, golden, and irresistibly satisfying, these Whole30 Classic American Pancakes offer a healthier spin on a beloved breakfast staple. Made with almond flour and coconut flour, these grain-free and gluten-free pancakes are naturally sweetened with a hint of mashed banana and come together in just 25 minutes. Whisked eggs and almond milk provide the perfect light texture, while a dash of vanilla and ghee enhances their rich, buttery flavor. Cooked to perfection in a non-stick skillet, these pancakes are the ultimate comfort food for those following a Whole30 diet—or anyone craving a wholesome yet delicious breakfast. Serve warm with fresh fruit or a dollop of almond butter for an entirely guilt-free morning treat! Perfect for meal preppers and weekend indulgences alike, these pancakes are the perfect way to start your day with a nourishing twist.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 3 large eggs
• 0.75 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon ghee or clarified butter
• 0.5 mashed banana

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 2

In another bowl, whisk together the eggs, almond milk, vanilla extract, ghee, and mashed banana until smooth.

Step 3

Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid over-mixing.

Step 4

Let the batter rest for a few minutes. The mixture may thicken as it sits due to the absorption of liquid by the coconut flour.

Step 5

Heat a non-stick skillet over medium heat. You can lightly grease it with additional ghee if necessary.

Step 6

Pour about 1/4 cup of the batter onto the skillet for each pancake. Spread the batter into a circle with the back of a spoon if needed.

Step 7

Cook for approximately 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip the pancakes using a spatula.

Step 8

Cook for another 2-3 minutes on the other side until golden brown and fully cooked through.

Step 9

Repeat with the remaining batter.

Step 10

Serve the pancakes warm with Whole30-compliant toppings such as fresh fruit or a drizzle of almond or cashew butter.

Nutrition Facts

Serving size	(542.2g)

Amount per serving	% Daily Value*
Calories	1119.8

Total Fat 81.1g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 594.4mg	0%
Sodium 1551.4mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 17.8g	0%
Total Sugars 30.4g
Protein 43.9g	0%

Vitamin D 181.6IU	0%
Calcium 591.9mg	0%
Iron 7.4mg	0%
Potassium 616.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 15.2%

Carbs: 21.6%