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!
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…
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!
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!
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!
More Paleo Banana Pancake Recipes:
2-Ingredient Paleo Banana Egg Pancakes (Easy Recipe)
Homemade Flourless Blueberry Banana Pancakes
The Best Coconut Flour Banana Nut Protein Pancakes (These Are Addictive)
34 Best Paleo Pancakes of All-Time – Banana, Pumpkin, Coconut Flour + More
- 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
- In a medium bowl combine all the ingredients except coconut oil.
- Heat a nonstick skillet over medium heat. Lightly grease the skillet with coconut oil.
- Spoon 1/8 cup of the batter onto skillet for each pancake.
- Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes.
- Carefully flip the pancakes with a spatula, and cook the underside, for another 1-2 minutes.
- Transfer the pancakes to a platter and serve with your favorite fruits.
Sounds delicious. Unfortunately, I react to coconut flour. Can I use almond flour?
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.
OMG YUM !!!!!
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!
No , I didn’t try freezing pancakes , but if you try, please let me know how it turns out.
How many pancakes does this make?
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!
Mmm, that’s great idea. I’ll try it next time. Thank you 🙂
Any recommendations for an egg substitute in this recipe?
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 🙂
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!
My daughter with egg allergy loves these. They are a little more labor intensive than making regular pancakes but worth the time for special morning treats.
I did not like how the edges got ragged and would break off while forming them. To fix them I used a wide mouth mason jar collar to form them in then flipped the collar upside down and tapped the pancakes out on the baking sheet.
They did not freeze well for me because they are delicate. I put them in a ziplock box with parchment between each pancake. But my freezer is a busy place and things get bumped around a lot in it. They may survive a less active freezer.
I love this recipe, and have made these pancakes a few times during quarantine. Today I added blueberries and they were so good! Love how naturally sweet they are.
Very good! I added vanilla extract.
They turned out fluffy. I toped with strawberry sauce and it was delicious. You really have to make them dollop size to be able to flip them.
The first try I didn’t read and follow directions to only do an 1/8 cup at a time oops. But my 2nd try came out much better getting them out the pan. I love these pancakes, so easy and delicious thank you!!!!