Try these delicious gluten free, dairy free, paleo banana pancakes for breakfast made with just 4 main ingredients and in less than 15 minutes!
Paleo Banana Pancakes make for better mornings.
Pancakes are interesting, they can be made about a million different ways and no pancake is ever the same. I find people can be very particular about how they like their pancakes, some like them light and fluffy others prefer them hearty and dense, some want all the toppings and others only like them with a simple drizzle of maple syrup. However you like your pancakes I think it’s safe to say that pancakes are a breakfast favourite. For me, paleo banana pancakes top the chart.
I’ve made my fair share of pancakes for the blog (several of them being paleo-friendly) but I love the simplicity of this particular paleo banana pancake recipe (which I originally posted back in 2014). These banana pancakes are made with just 4-ingredients, contain no added sugars, are slightly sweet, a little more dense, and contain a great amount of protein. Unlike typical pancakes made mainly from flour, these pancakes mostly consist of banana and egg with a touch of coconut flour and tapioca flour and because the flavour of them is relatively subtle, they are like a blank slate for a variety of pancake toppings. Nut butters, jams, syrups, sauces, fruits, nuts, seeds, granola, you can get a little crazy or keep it super simple, it’s up to you!
When I decided to revamp this blog post I didn’t need to really change the recipe at all, I just added different toppings and made sure to take the most mouthwatering photos possible. I think I succeeded…are you drooling yet? I topped my simple paleo banana pancakes with natural peanut butter, a delicious blueberry jam, sliced banana, almond granola, cocoa nibs, and the perfect drizzle of pure maple syrup.
Even with all of the toppings these pancakes are quite nutritionally balanced with carbohydrates from the banana, coconut flour, and granola, as well as protein and healthy fats coming from the eggs and nut butter.
I think it’s common thought that pancakes are more of a weekend breakfast because they take more time and effort to make but these paleo banana pancakes are great for any day of the week because they are just so simple to whip up and really don’t require much time at all. You can also make a bigger batch to keep in the fridge and just heat up in the mornings to enjoy during the week.
Why Paleo Pancakes?
When I first created this recipe for the blog I had been experimenting with the paleo diet because I had been diagnosed with PCOS (Polycystic Ovarian Syndrome) and after researching had discovered that the paleo diet tends to offer a lot of benefits for those with PCOS in particular or hormonal imbalances in general. While I don’t eat strictly paleo anymore (my PCOS symptoms ended up going away prior to getting pregnant with Hemsley so I’m not sure the diagnosis was accurate), I do like to experiment with grain-free cooking and I don’t eat dairy at all, so whether I intend it or not I seem to eat paleo-friendly a lot of the time anyways.
If you currently eat paleo you’ll love these pancakes and if you don’t… you’ll probably still love them! I think it’s always a good idea to veer a little bit out from your comfort zone with recipes like pancakes because there’s so many healthy ways to enjoy this breakfast favourite.
Plus…it’s really all about the toppings at the end of the day anyway, isn’t it?!
Have you tried paleo pancakes before or do you stick with a tried and true recipe? Tell me about it in the comments and be sure to pin the photo below the recipe to save this post for later and of course, share the love!
- 1 medium banana
- 1 whole free-range organic egg + ¼ cup free range egg whites
- 1 tablespoon coconut flour
- 1 tablespoons tapioca flour
- ½ tsp ground cinnamon (optional)
- ½ tsp baking powder (optional, but will make pancakes a little fluffier)
- Optional Toppings:
- sliced banana
- granola (preferably paleo)
- nut butter (preferably paleo)
- pure maple syrup
- cocoa nibs
- In a small blender, magic bullet, or similar, blend all pancake ingredients.
- Blend only until just mixed (about 5-10 seconds), do not over blend.
- Heat a pan over medium heat with olive or coconut oil for greasing.
- Using a ⅓ cup measure, pour pancake batter into pan and cook for 2 minutes or until the side up starts to bubble slightly, flip and cook another 1-2 minutes on the other side.
- Repeat to make 4-5 pancakes.
- Stack pancakes and top with whatever toppings you prefer.
Nutritional Information using ½ cup egg whites (not the whole egg + ¼ cup)
Have a wonderful Sunday,
Christal // NITK