NO FAIL Paleo Pancakes; Gluten Free
on May 04, 2015, Updated Mar 03, 2024
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These NO FAIL Paleo Pancakes are the perfect healthy breakfast treat! I’ve tried banana-egg pancakes before and had such a hard time getting them to flip. It usually resulted in a big mess all over my stovetop and my husband would always give out a little chuckle. The first time I tried this recipe they turned out perfect. They actually looked like pancakes! Who knew that coconut flour was the secret ingredient? The best part… they taste delicious!
For this recipe, I use 1 large banana. I like to warm it up in the microwave for about 35 seconds so that it gets soft and easy to mash with my fork. Once you’ve got your banana mashed, add 2 eggs, 1 teaspoon of vanilla, 1 teaspoon of cinnamon and a tablespoon of coconut flour. I mix everything together using my fork. You don’t want the concoction to be too smooth. It needs some thickness so that it will flip. If the mixture looks thin like water, you’ve probably over done it.
Printable Recipe at the bottom of the page.
I add either dark chocolate chips, strawberries or blackberries to this recipe. Whatever I’ve got in the fridge or whatever I’m in the mood for. You’ll want to cook these pancakes on medium-high heat. If they don’t lift easy off of the spatula, they’re probably not done yet.
Once they lift smoothly, flip to the other side. When they look evenly brown on both sides I serve it up to enjoy! I almost always pair my pancakes with more fruit and bacon. Delicious!
If you liked this recipe you might also want to try our
Easy Paleo Breakfast Casserole
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NO FAIL Paleo Pancakes; Gluten Free
Ingredients
- 1 Banana
- 2 eggs
- 1 T Coconut Flour
- 1 t Cinnamon
- 1 t Vanilla
- Fruit of choice or dark chocolate chips for topping
- Maple Syrup
Instructions
- Mix together mashed up banana, eggs, coconut flour, cinnamon and vanilla in a small bowl.
- Heat stovetop to medium-high heat.
- Pour the batter into 3 evenly sized pancakes in the pan.
- Add toppings of choice.
- Cook 2-4 minutes. Once the pancake begins to lift easily off the spatula, flip.
- Cook another 2 minutes.
- Drizzle with Syrup of choice and serve.
These were awesome! I added a little salt like one of the other reviewers suggested. For those that can’t look at liquid and guess how to split in in 3 (like me), it was 1/3 cup each pancake with a little extra for the last one. I’ll definitely make these again.
Was hoping to meal prep. Do you think they would be fine in the fridge for 5 days? then microwave them?
I wouldn’t suggest trying to keep them for 5 days but I honestly have never tried. Let us know if you do.
Just wondering what’s the carb count
These look like they are worth trying. In the past my coconut flour pancaked fall apart. It seems like you figured out how to fix that.
If I don’t use maple syrup they should be w30, right?
I don’t think making pancakes is Whole30 approved. Yes the ingredients are, but not the making of “treats” and such.
Just made these and I’m in love, these are fantasic. Only things I did different were add 1/2 teaspoon AC vinegar, 1/2 teaspoon baking soda, and 1/2 teaspoon cocoa powder. Please do yourself a favor and make these!!