Whole30 Egg Pancake
Fluffy, nutrient-packed, and completely Whole30-compliant, these Whole30 Egg Pancakes are a wholesome twist on a breakfast classic. Made with just a handful of simple, clean ingredients like ripe bananas, eggs, and coconut flour, these pancakes come together in no time—perfect for busy mornings or a leisurely weekend brunch. Lightly sweetened with banana and infused with a hint of vanilla, they’re delicately golden on the outside and tender on the inside. Cooked in coconut oil for added richness and an inviting aroma, each pancake is a satisfying combination of protein and natural sweetness. Top them with fresh berries for an optional burst of flavor and color. Gluten-free, dairy-free, and paleo-friendly, this easy recipe delivers deliciousness without compromising on your Whole30 goals.
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Recipe Information
Ingredients
- 2 large eggs
- 1 medium ripe banana
- 2 tablespoons coconut flour
- 0.25 teaspoon baking soda
- 0.5 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 pinch sea salt
- 0.25 cup fresh berries (optional)
Instructions
In a medium mixing bowl, mash the ripe banana using a fork until smooth and lump-free.
In the same bowl, add the eggs and beat them with the banana until the mixture is well combined.
Stir in the coconut flour, baking soda, vanilla extract, and a pinch of sea salt, mixing until you have a smooth batter. Ensure that there are no lumps of flour remaining.
Heat a non-stick skillet over medium heat and add the coconut oil, ensuring the skillet is well coated.
Pour approximately 1/4 cup of batter onto the hot skillet. Spread it slightly with the back of a spoon to form a round pancake shape.
Cook for about 2-3 minutes or until bubbles form on the surface and the edges start to firm up. Then, carefully flip the pancake using a spatula and cook the other side for another 2 minutes or until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
Serve hot with fresh berries on top, if desired, and enjoy your Whole30 Egg Pancake!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 21.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 737 mg | 16% | |
*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.
