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These sweet and soft Paleo Pancakes are a delicious breakfast for those on a grain-free, gluten-free, dairy-free, Paleo or Whole30 diet. Best ever Paleo Banana Pancakes!
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Anyone who has dietary restrictions and is on a grain-free, gluten-free or dairy-free diet, can tell you that it can be hard to find good delicious and nutritious replacement for their breakfast. Today, I am sharing with you the lightest and fluffiest Paleo pancakes you will ever have the pleasure of eating. They are made with almond flour and a little bit of coconut flour for the best texture.
Made with only 5 main ingredients these Paleo Pancakes without flour are easy to make and perfect to make any time you need to whip up a quick breakfast and use up ripe bananas.
These good-for-you Paleo banana pancakes are loaded with heart-healthy ingredients – almond and coconut flour, bananas, and eggs – a powerhouse of nutrition.
How to Make Paleo Pancakes
You can mix the batter in a blender, or mash it with a potato masher, or mixer. Then, cook over medium or medium-high heat for about 1-2 minutes on each side. Flip carefully on the other side using a spatula. And finally, top with your favorite fruits like strawberries, raspberries, and blueberries, and a drizzle of maple syrup.
5 Tips for Making the Perfect Paleo Pancakes
- Separate the egg whites and beat them separately before adding them to the remaining ingredients makes for very light and fluffy pancakes. It’s not necessary to separate the egg whites, but if you have time, you can try this method.
- Allow the batter to rest for a couple of minutes before cooking. This gives the coconut flour in the batter time to absorb some liquid, which gives the pancakes a better texture. The baking powder also gets to work, making bubbles and lightening the batter even more.
- Cook the pancakes over medium heat so they don’t burn. If it takes too long to cook, you can increase the heat to medium-high but be careful and watch that the Paleo pancakes don’t burn.
- Don’t overcrowd the pan with pancakes. Allow enough room for the pancakes to cook without attaching together. Leaving enough room in the pan will also help you when it’s time to flip the pancakes.
- Use a large silicone spatula to flip the pancakes so they don’t break. Carefully slide the spatula under the pancake after about 1-2 minutes and check if it’s done, and then flip the pancake carefully.
Easy Paleo Pancake Recipe
One of my favorite things about these flourless banana pancakes is that they are grain-free, gluten-free, dairy-free, Paleo and Whole30.
And the absolute best part is that they have only 5 main ingredients and take only 5 minutes to whip together. In only about 10-15 minutes of cook time, you can have delicious, light and fluffy Paleo banana pancakes. Top them with your favorite fruit, and a drizzle of maple syrup for the perfect healthy breakfast for your Saturday or Sunday morning. Another great weekend breakfast is this Sweet Potato Hash with Sausage and Eggs, this Sweet Potato Sausage Frittata or this Sweet Potato Breakfast Casserole. Enjoy!
Paleo Pancakes Recipe
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INGREDIENTS
- coconut oil
- 4 eggs, *
- 2 ripe bananas, mashed
- 1 cup super-fine almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- pinch of salt
- Berries for decoration, optional
INSTRUCTIONS
- Preheat a non-stick pan over medium heat and add 2 Tbsp of coconut oil.
- Combine all ingredients (except berries) in a medium mixing bowl and mix with a mixer until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for a couple of minutes.
- Using a ladle, scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2 minutes. If the bottoms turn dark, lower the heat a little.
- Repeat for remaining pancakes. If necessary, add 1 Tbsp of coconut oil after each batch of pancakes.
- Drizzle some maple syrup and top with berries (raspberries, blueberries and strawberries)
TIPS & NOTES
5 Tips for Making the Perfect Paleo Pancakes
- Separate the egg whites and beat them separately before adding them to the remaining ingredients makes for very light and fluffy pancakes. It’s not necessary to separate the egg whites, but if you have time, you can try this method.
- Allow the batter to rest for a couple of minutes before cooking. This gives the coconut flour in the batter time to absorb some liquid, which gives the pancakes a better texture. The baking powder also gets to work, making bubbles and lightening the batter even more.
- Cook the pancakes over medium heat so they don’t burn. If it takes too long to cook, you can increase the heat to medium-high but be careful and watch that the Paleo pancakes don’t burn.
- Don’t overcrowd the pan with pancakes. Allow enough room for the pancakes to cook without attaching together. Leaving enough room in the pan will also help you when it’s time to flip the pancakes.
- Use a large silicone spatula to flip the pancakes so they don’t break. Carefully slide the spatula under the pancake after about 1-2 minutes and check if it’s done, and then flip the pancake carefully.
NUTRITION
Recipe was originally posted in July 2015.
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Has anyone tried these without bananas? My wife is allergic and we are trying to incorporate paleo wherever we can. Ive read that an extra egg and 1/2 cup of apple sauce can replace them? Any luck or tips from anyone out there? Thank you.
These unfortunately ended up in the trash. They wouldn’t cook properly. I tried going thinner, lower heat, higher heat, but they all ended up burned on the outside and too cakey on the inside. Such a shame because the batter was delicious and should work, just something is off about this. I tried various pans and oils too. And I’ve made plenty of pancakes in my day. Not a single one came out perfectly.
Hi Sarah, I am sorry to hear they didn’t turn out well. You don’t have to make the batter thinner. The reason why they are too cakey on the inside is probably because you used a lot of batter for each pancake. Try to go small and use only 1/4 cup for each pancake and cook it over medium heat. And, also wait a few minutes after you mix the batter before you start cooking the pancakes. Hope they turn out better next time.