Name: Paleo Banana Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Paleo
Ingredients: 1 teaspoon Baking Powder; 2 tablespoons Almond Meal; 2 tablespoons Water; To taste Nut Butter (for topping); To taste Fresh Mixed Berries (for topping); 2 Bananas; 2 Eggs; 1 tablespoon Almond Butter

Jump to Recipe

Introduction

These Paleo Banana Pancakes are a wholesome, grain-free breakfast option that’s naturally sweet and satisfying. Made with simple ingredients like banana, eggs, and almond meal, they come together quickly for a nutritious start to your day.

A stack of four golden-brown pancakes sits on a round white plate, each pancake fluffy and slightly uneven in thickness. The top pancake is covered with a creamy light brown spread and dotted with fresh, plump blueberries. A woman's hand holds a silver fork that is lifting a triangular slice from the side of the stack, showing the soft, fluffy inside layers of the pancakes. Additional blueberries are scattered around the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Bananas
2 Eggs
1 tablespoon Almond Butter
1 teaspoon Baking Powder
2 tablespoons Almond Meal
2 tablespoons Water
Nut Butter, to taste (for serving)
Fresh Mixed Berries, to taste (for serving)

Instructions

Step 1: Mash the bananas with a fork or use an electric mixer to combine them with the eggs until smooth.
Step 2: Stir in almond butter, baking powder, almond meal, and water until you have a smooth batter.
Step 3: Lightly grease a large skillet or coat it with unflavored oil, then heat over medium.
Step 4: Pour about 1/4 cup of batter per pancake into the skillet. Cook for 3 to 5 minutes on each side until lightly browned and cooked through. Be gentle when flipping, as these pancakes are delicate.
Step 5: Serve warm topped with your favorite nut butter and fresh mixed berries. Enjoy!

Tips & Variations

Use ripe bananas for natural sweetness and better batter consistency.
If the batter is too thick, add a little more water to reach your desired consistency.
Replace fresh berries with sliced bananas or chopped nuts for different toppings.
For a nut-free version, substitute almond butter and almond meal with sunflower seed butter and sunflower seed flour.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm. These pancakes are best enjoyed fresh but can also be frozen for up to 1 month; thaw before reheating.

How to Serve

A stack of three golden-brown pancakes sits on a white plate with a slightly rough texture. The pancakes have a fluffy, slightly uneven surface showing their soft texture. On top of the stack is a thick layer of light brown peanut butter, partly melted, with several fresh, plump blueberries scattered both on the peanut butter and around the plate. A silver fork, holding three small triangular pancake pieces, is near the stack, with one blueberry beside the fork. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond meal?

Yes, you can substitute almond meal with coconut flour, but reduce the quantity as coconut flour absorbs more liquid. Start with 1 tablespoon and add more if needed to achieve the right batter consistency.

Are these pancakes suitable for kids?

Absolutely! These Paleo Banana Pancakes are naturally sweet and made with simple ingredients, making them a healthy and delicious choice for kids.