Paleo Banana Pancakes

Sunday morning is one of my favourite times of the week. My perfect Sunday would consist of relaxing with a cup of coffee or two, SA watching some sport on TV that I would watch (soccer/Formula 1/rugby) or completely ignore (cricket) while I make breakfast. 90% of the time, weekend breakfast in our house consists of fruit/a smoothie for me and eggs for SA, but sometimes we feel like living dangerously and I make muffins or pancakes (we really lead a wild and crazy life). Enter these Paleo Banana Pancakes. 

Paleo Banana Pancakes

These paleo banana pancakes are much lighter than your normal flour pancakes and the extra banana mashed into the batter adds a lot of flavor. Try to use very ripe bananas (the more disgusting and brown they look the better) as it will make a big difference in taste as well as texture. They take about 20-25 minutes to make start to finish and are great topped with maple syrup or even a light drizzle of honey.

Paleo Banana Pancakes

Love these Paleo Banana Pancakes? Here are a few other pancake and waffle recipes that you will enjoy:


 

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Paleo Banana Pancakes

4.41 from 5 votes
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal
Servings 6 pancakes

Ingredients
  

  • 2 eggs
  • 1 tbsp Honey or Maple Syrup (omit if using very ripe bananas)
  • 1 tsp vanilla extract
  • 2 tbsp Coconut Flour
  • 1/3 cup Almond Flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 large very ripe bananas they should very ripe, almost completely brown
  • 1 tbsp coconut oil or butter for frying

Instructions
 

  • In a bowl combine the eggs, honey and vanilla extract
  • Stir in the flours, baking soda and salt
  • Add in the 2 bananas and break them into small pieces. Whisk the batter well so that the banana begins to break down into an almost puree and becomes well incorporated with the batter. Let the batter rest for a few moments
  • On medium-low heat melt the butter/coconut oil in a frying pan
  • Spoon the batter into the pan making small pancakes approx the size of a fist. The smaller the pancakes the easier they are to flip
  • Once bubbles begin to form and the bottoms are a golden brown, flip the pancakes and cook for another 2-3 minutes on the other side.
  • Serve topped with banana slices and maple syrup or honey. Enjoy!
Tried this recipe?Leave a comment below and let us know how it was!