Breakfast

The Best Paleo Banana Pancakes with Fresh Strawberries

5 from 1 ratings

These simple banana pancakes bring me back to Saturday mornings at my parents’ house. My Dad used to make pancakes every Saturday morning. As a little kid, the aroma of batter on a hot griddle would wake me up and I’d go running downstairs to watch the pancakes bubble and brown.

pancakes
Serving Size
1
Calories/Serving
199

Whether it’s your Saturday morning ritual or your everyday breakfast staple, you’ll love these simple Paleo banana pancakes.

Even as a teenager who, all things being equal, probably would’ve stayed in bed until noon if I could’ve, I would hear my Dad making all sorts of noise in the kitchen and I would time my arrival for just the moment the first pancakes were being flipped onto my plate. I suspect this may have been my Dad’s plan to get my butt out of bed.

Of course, Dad’s pancakes weren’t Paleo – especially after I slathered them with gooey syrup. And let’s face it – after a huge plate of wheat-flour pancakes drenched in syrup, there’s only one thing you want to do: take a nap. So when I set about making this recipe for Paleo pancakes, I was thrilled. All the memories of home, but with all the health benefits of my Paleo diet!

mashed bananas

The main ingredient in traditional pancakes is wheat flour. Since that’s a no-no on the Paleo diet, this recipe uses coconut flour. But you’ll notice that it’s only a little bit of coconut flour – two and a half teaspoons, to be exact – which, if you’ve ever made traditional pancakes will seem like a strangely small amount of flour. But here’s the secret…

paleo cake

The mashed banana in these pancakes isn’t just for flavor – although the banana flavor definitely comes through. The mashed banana actually works with the egg and the little bit of coconut flour you use to create that traditional pancake consistency. So don’t leave out the bananas!

pancake batter

The coconut flour and the bit of coconut oil you use to fry up these babies won’t give you an overwhelming flavor of coconut – the coconut flavor is so mild that you probably wouldn’t notice it if you didn’t know. But since you do know, you might pick up a hint of that. But of course, the little bit of coconut flavor goes spectacularly well with the flavors of banana and cinnamon.

You could almost imagine yourself in the Caribbean, having breakfast near the crystal-blue crashing waves. In fact, you SHOULD imagine yourself there because, well, why not?

To add to the tropical flare of these simple banana pancakes, I love adding more fruit on top when I serve them, whether it’s just me or if I’m sharing my pancakes with a friend or two. My favorite topping is strawberries, but any type of berries – blueberries, raspberries, blackberries – yum! – would be great too. Or a mix of all of them!

banana pancake recipe

But, the best thing about these simple banana pancakes is this: they’ll give you all of that pancake goodness you love with none of the bloated, over-stuffed after-feeling of heavy, syrup-soaked traditional pancakes.

So whether it’s your weekend morning ritual, your everyday breakfast staple, or your once in awhile pancake treat, give these simple banana pancakes a shot. You won’t regret it!

(Make these next: Healthy Pumpkin Pancakes)


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 1 egg
    • 1 ripe medium banana, mashed
    • 2 ½ tsp coconut flour
    • pinch of baking powder
    • pinch of cinnamon (optional)
    • ¼ tsp coconut oil for greasing

Directions

  1. In a medium bowl combine all the ingredients except coconut oil.
  2. Heat a nonstick skillet over medium heat. Lightly grease the skillet with coconut oil.
  3. Spoon 1/8 cup of the batter onto skillet for each pancake.
  4. Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes.
  5. Carefully flip the pancakes with a spatula, and cook the underside, for another 1-2 minutes.
  6. Transfer the pancakes to a platter and serve with your favorite fruits.

Servings

Serving Size

1

Servings/Recipe

1

paleo mayo

Nutrition Information

Calories

199

Carbohydrates

30.1 g

Fat

6.4 g

Sugar

14.7 g

Protein

7.6 g

Fiber

5.1 g

Calories 199 kcal
Potassium 473.6 mg
Vitamin A 72.3 µg
Vitamin C 10.1 mg
Folic Acid (B9) 43.4 µg
Sodium 96.8 mg

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    • Hi Gurdan,
      Yes you can, but you can’t just substitute coconut flour for almond flour. The recipe won’t work out right! I can’t tell you with certainty how much almond flour you need, because I didn’t test it. If you try it, please let me know.

  1. I can’t wait to try these- simple, paleo-friendly & they look yummy. Have you tried freezing these to reheat for a quick breakfast during the busy week? I was wondering how they would hold up texture & flavor-wise. Thanks!

  2. I do these a lot!! I add a heaping tbsp of cashew butter though. It adds more protein to keep me full. Sometimes I put the cashew butter on top too!

  3. Such an easy and yummy recipe! I added blueberries, and didn’t end up using syrup due to the natural sweetness of the fruit! Will start making the batter the night before to make my morning even faster 🙂

  4. This is the paleo pancake recipe I turn to time, after time, after time… These banana pancakes are so easy to make and packed with nutrition, but taste like pure comfort food. YUM!

    Rating: 5

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