NO FAIL Paleo Pancakes; Gluten Free

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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!

Finally egg-banana pancakes that will flip without a mess!!

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.

Finally egg-banana pancakes that will flip without a mess!!
 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.

Finally egg-banana pancakes that will flip without a mess!!

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

Easy Paleo Breakfast Casserole

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Finally egg-banana pancakes that will flip without a mess!!
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NO FAIL Paleo Pancakes; Gluten Free

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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.
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38 Comments

  1. Oh man, I just made these for the first time, and they were great! I added a pinch of salt, but otherwise changed nothing. No-fail is right! Best part is that they were much sweeter than I expected.

  2. These were good! I used 2 tablespoons of coconut flour though, and I added a tsp of baking powder (not sure if baking powder is paleo or not, I’m just gluten free.) Really good! I’ve tried many of the “just mash a banana and egg” pancake recipes, and they have all been a fail. Not this one! Just cook on low heat.

  3. I’ve never tried the 2-ingredient banana/egg pancakes, but heard that they can be difficult to flip. That intimidated me, so I tried this recipe this morning. The pancakes flipped perfectly, and tasted delicious! I appreciated that they did not taste eggy or banana-y at all; they reminded me of the inside of French Toast. My only modification was to add a pinch of salt to the batter. Thank you for the recipe! I look forward to making it again.

  4. What is a “t” of flour? Usually I would translate that as tablespoon, but I wonder if that is correct here?

  5. Hi! Only 1 Tablespoon of coconut flower? It looks like so much more in the photos. Just want to make sure Im reading it right! Thanks