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Recipes

Incredible Blueberry Banana Pancakes – Easy Paleo Pancake Recipe

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If you ask me, all of the best paleo recipes have two main things in common: they aren’t too difficult to make and they taste deceivingly good. If it doesn’t taste even remotely healthy, I know I hit it out of the park. I’m happy to report that this paleo banana blueberry pancake recipe delivers on both of those key features in spades. It’s a nice and easy recipe that includes a terrific mix of healthy ingredients (it’s especially good for people who love pancakes without going overboard on their carb consumption). Most importantly though, I’m 100% positive that from the moment you take your first bite, you’re going to be completely hooked on these pancakes. Enjoy, fellow pancake lovers.

Blueberry Banana Pancakes
Serving Size
1
Calories/Serving
360

Blueberry Banana Pancakes

Blueberry Banana Pancakes

Blueberry Banana Pancakes

Blueberry Banana Pancakes

View More Paleo Banana Pancake Recipes:

Easy Paleo Banana Bread Pancakes
Addictive Paleo Bananas Foster Pancakes
Flourless Paleo Banana Chocolate Chip Pancakes
Crave-worthy Banana Oatmeal Pancakes
2-Ingredient Paleo Banana Egg Pancakes


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Ingredients

    • ½ cup almond flour
    • 2 tbsp coconut flour
    • 1 tsp cinnamon
    • ½ tsp baking powder
    • 1 medium ripe banana
    • 2 large eggs
    • 4 tbsp unsweetened almond milk
    • 1/4 cup fresh blueberries
    • melted coconut oil for greasing

Directions

  1. In a bowl, place the almond flour, coconut flour, cinnamon and baking powder and mix to combine.
  2. In another bowl, mash the banana with a fork until completely smooth.
  3. Add the eggs and almond milk and whisk until well combined.
  4. Slowly add the dry ingredients to the wet ingredients and whisk to combine.
  5. Fold in the fresh blueberries.
  6. Let the batter sit for 5 minutes so it can thicken.
  7. Lightly grease a non stick skillet with coconut oil.
  8. Heat the skillet over medium low heat until hot.
  9. Drop ¼ cup of batter for each pancake onto the hot skillet.
  10. Cook until small bubbles begin to form on the top.
  11. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  12. Serve warm.

Servings

Serving Size

1

Servings/Recipe

2

Nutrition Information

Calories

360

Carbohydrates

27.6 g

Fat

23 g

Sugar

10.8 g

Protein

14.7 g

Fiber

8.3 g

Calories 360 kcal
Potassium 524.2 mg
Vitamin A 82.5 µg
Vitamin C 7 mg
Folic Acid (B9) 37.7 µg
Sodium 199 mg

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