Paleo Banana Pancakes
Start your morning right with these irresistibly fluffy Paleo Banana Pancakes, crafted with wholesome, grain-free ingredients for a nourishing breakfast. Perfectly sweetened by ripe bananas, these pancakes combine almond flour, coconut flour, and a touch of cinnamon for a warm, comforting flavor profile. With vanilla extract adding a hint of indulgence and coconut oil ensuring golden results, this easy recipe comes together in just 25 minutes. Whether you're following a Paleo lifestyle or simply seeking a gluten-free treat, these nutritious pancakes are a guaranteed crowd-pleaser. Top them with fresh fruit, nuts, or a drizzle of honey for a breakfast that's as beautiful as it is delicious! Perfect keywords include Paleo pancakes, banana pancakes, gluten-free breakfast, and healthy pancake recipe.
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Recipe Information
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
Instructions
In a medium-sized mixing bowl, mash the ripe bananas with a fork until smooth and no large chunks remain.
Add the eggs to the mashed bananas and whisk together until well combined.
In a separate small bowl, mix almond flour, coconut flour, baking soda, cinnamon, and salt until combined.
Pour the dry ingredient mixture into the banana and egg mixture. Stir until all ingredients are well incorporated.
Add the vanilla extract to the batter and mix until combined.
Heat a skillet over medium heat and add coconut oil. Allow the oil to melt and coat the pan evenly.
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.
Cook the pancake for 3-4 minutes, or until the edges start to look set and bubbles form on the surface.
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.
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
Serve the pancakes immediately, optionally topping with fresh fruit, nuts, or a drizzle of honey.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.0 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1221 mg | 26% | |
*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.
