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.
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.
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
- 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
- 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!
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Do you know about how many net carbs for each? These look delicious!
Unfortunately I normally do not calculate the nutrition for each recipe and prefer to simply focusing on using all natural ingredients. I did a quick calculation for you for this recipe and came up with approximately 8 grams of carbs per pancake. You are right, they are so delicious!
SO DELICIOUS!! I didn’t add the honey and use less banana to make it less carbs, it was amazing! Thank you!
Hi! Can you solely use almond flour instead of the coconut flour?
Unfortunately I have never tried making these pancakes with just almond flour but I think they should turn out ok but with a slightly different texture. Let me know how it goes!
These have amazing flavor,, but this batter is not thick enough for pancakes, IMO. BUT these make AMAZING muffins!!! 325 F for 15 mins. Yum!
I have to agree with a previous comment. Taste is good but consistency soft for a pancake. Hard to flip as they don’t set well.