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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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My batter did not look as smooth as the video, it was a lot thicker & did not spread very well in the pan.I did cut the recipe in half so that might have attributed. Also I found the almond four a bit grainy. The flavor was good. I may try again.
Hi Donna, try using super-fine almond flour next time – I use the one from Bob’s Red Mill, I have linked to it in the ingredients list. This makes a huge difference in the batter texture – that’s why it wasn’t as smooth and it was thicker. And of course, cutting the recipe in half could have also contributed to that. And also be careful when you measure the coconut flour – too much coconut flour will make the batter thicker & drier because it absorbs moisture. I hope it works better next time, it’s a great recipe!
Just made these and they turned out great! Tried the whipped egg whites method and also made some sugar free cinnoman apples to go with them.
Very yummy.
Thank you for sharing this recipe!
OMG! This is my first foray into Paleo cooking and I am truly impressed. They are fluffy and delicious! II used Bob’s Red Mill Paleo flour, which is a mix of coconut and almond, and weighed it out on a kitchen scale (I was concerned about it getting too dry if I put in too much). I mixed all ingredients by hand and the consistency was perfect. Two cautions, however: 1) use a smaller amount of batter in the pan than you would use for non-Paleo pancakes, and 2) keep the heat at the lower end of medium. I burned a few because the middle wasn’t cooked enough but the outside was done – when I tried to flip them I could see that the middle was still gooey. I will try less batter next time and spread it out more in the pan. This makes a large batch of pancakes, btw. (4 stars is due to the burning/heat issues, but the flavor is outstanding!)
I tried these and they’re perfect!
Wondering how much batter is a serving size? Thank you
Hi!
We love this recipe! Thanks for sharing I am just wondering if you have ever frozen the extra pancakes? If so how did they reheat?
Hi Krissy, I haven’t frozen and thawed these pancakes before. I will try and add it later in the instructions. But I think you can reheat them in the oven at 375 F covered with foil for about 8-10 minutes. Or in the microwave, if you microwave them on high for 1 to 1.5 minutes. Hope this helps!
Help! Does there coconut oil go into the mix or is that to heat in the pan? My mix seems very dry so thinking it must go into the mixture? Thanks
Hi, the coconut oil doesn’t go into the pancake mix. Be careful to measure the coconut flour correctly because too much of it could absorb a lot of the liquid. With 4 eggs & 2 bananas, the mixture should not be dry.
These are awesome. Has anyone tried an egg substitute or some type of alternative to eliminate the eggs all together??
I’m allergic to eggs so I used flax “eggs.” To substitute for 2 eggs, use 2 Tbsp. flax meal and 5-6 Tbsp. water. Works great.
Great! Thank you for sharing this, Michele! 🙂 I will add it to the recipe post so others can find this information.
Amazing pancakes! my whole family loved them! even my 2 year old picky-eater son! Thx!!
Yay! So glad that you and your family enjoyed the pancakes! 🙂
These were delicious. They were pretty fluffy without beating the egg whites separately, so think I’ll try that another time when I have more time…they will be heavenly! Thanks so much for the recipe!
I tried this recipe this morning and turned out excellent. I also added some cinnamon, frozen blueberries and crushed walnuts to the batter. I was a bit suspicious if the thick batter would cook properly, but it cooked up nicely without burning (exterior browned like regular pancakes and flipped easily – only real difference is the batter wasn’t bubbling as a sign to flip). I used a cast iron skillet and split the coconut oil up so that I re-oiled the pan before each batch (3 total).
For “syrup” I just heated some frozen cherries, strawberries, and blueberries in a saucepan. It wasn’t quite as good as proper syrup, but did the trick without the concentrated sugar.
These are delicious! I didn’t have any coconut flour so I used 1/4 of all plant protein powder and they turned out great. I did separate the egg whites and beat them separately. I couldn’t believe how light and fluffy they were, although they were pretty delicate and wanted to fall apart. Next time I think I would add in some starch or binder to hold them together a bit more.
Hi there, I would like to try these today but I don’t have Coconut flower at this moment. Just almond flour and almond meal. What can I use to subtitude the coconut flour? Thanks.
I love this healthier pancake option!
These pancakes were put together so well! Thank you for sharing.
Mmmm, I love a great stack of pancakes! I’ve yet to try coconut flour though. I’m going to have to try this soon. Thanks for all the tips!
I pinned this recipe because I love your photos so much! Plus I want to try this pancake recipe!
You can’t beat pancakes for breakfast. These are a great option for people following a paleo diet.
Delicious + healthy for sure! These look like a great Sunday morning breakfast idea.
I’m not on any of these diets, but I would definitely try these pancakes. They look absolutely delicious and perfect for Sunday family breakfast.
Yummy paleo cakes. Look healthy and tasty.