If you’re searching for a breakfast that’s both nourishing and indulgently delicious, these Whole30 Banana Pancakes will quickly become your new go-to morning treat. Imagine waking up to a towering stack of golden, fluffy pancakes with all the sweet comfort of childhood favorites, but entirely grain-free and refined-sugar free. The natural sweetness of banana blends beautifully with a hint of cinnamon, making this recipe a must-try for anyone looking to keep their breakfast both wholesome and exciting during their Whole30 journey!

Whole30 Banana Pancakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples, you’ll be amazed at how much flavor and texture these fluffy pancakes deliver. Each ingredient earns its place for adding sweetness, richness, binding power, or that essential hint of cozy spice that sets the mood for a perfect Whole30 breakfast.

Ripe Bananas: They provide natural sweetness and moistness, making each bite tender and flavorful.
Eggs: Crucial for binding everything together and adding protein to keep you satisfied all morning.
Almond Flour: This gives the pancakes their classic fluff while keeping them grain-free.
Baking Soda: The secret agent that ensures your pancakes puff up nicely and don’t turn dense.
Cinnamon: Just the right amount infuses gentle warmth and deepens the banana flavor.
Vanilla Extract: A dash lifts the whole dish with aromatic sweetness and rounds out the flavors.
Pinch of Salt: Highlights all the flavors and subtly balances out the sweetness.
Coconut Oil or Ghee: For frying to golden perfection with a little extra richness and a lovely, crisp edge.

How to Make Whole30 Banana Pancakes

Step 1: Mash the Bananas

Start by peeling and mashing the bananas in a medium bowl. You want them as smooth as possible, though a few small chunks add a nice rustic touch. The bananas are not just the flavor star here—they also give these pancakes their moist, almost custardy crumb and their gentle, sweet aroma.

Step 2: Mix the Wet and Dry Ingredients

Add your eggs, almond flour, baking soda, cinnamon, vanilla extract, and a pinch of salt right into the bowl with the mashed bananas. Whisk everything together until the mixture is well combined and you have a rich, slightly thick batter. The almond flour and eggs work together to ensure tender, fluffy stacks every time.

Step 3: Preheat and Grease Your Skillet

Heat a non-stick skillet or griddle over medium heat, then add a little coconut oil or ghee. Let it melt and spread it evenly to prevent sticking and impart subtle buttery flavor. Getting your pan just hot enough (but not smoking) is key for the most beautiful pancakes with golden, crisped edges.

Step 4: Cook the Pancakes

Pour about 1/4 cup of batter per pancake onto your skillet. Let them cook for 2–3 minutes, or until you see little bubbles forming on the surface and the edges look set. Flip with confidence, then let the other side cook until just golden and cooked through, about another 1–2 minutes. Resist the urge to make giant pancakes—smaller ones not only flip easier but cook more evenly.

Step 5: Serve and Enjoy!

Once all your Whole30 Banana Pancakes are cooked, stack them up on plates and serve immediately while they’re warm. Their irresistible aroma will have everyone gathering at the table in no time!

How to Serve Whole30 Banana Pancakes

Garnishes

Garnishing your Whole30 Banana Pancakes is where you can really get creative. Try scattering a handful of vibrant, fresh berries over the top, dolloping with rich almond butter, or drizzling compliant nut butter for an extra special touch. A light sprinkle of cinnamon or some unsweetened coconut flakes makes each bite feel downright celebratory.

Side Dishes

Pairing these pancakes with the right sides can turn your breakfast into a feast. Think crispy bacon or turkey sausage for a savory contrast, or a sunny-side-up egg for extra protein. A bowl of seasonal fruit, like sliced oranges or kiwi, brightens up the plate and balances the sweet, cozy flavor of the pancakes.

Creative Ways to Present

Embrace fun presentation by stacking your pancakes high and threading them with skewers for a playful spin. Try layering them with almond butter or a dollop of coconut yogurt between each hotcake for a beautiful layered effect. Even serving mini pancakes as sliders with fruit “filling” will earn smiles from kids and adults alike.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Whole30 Banana Pancakes left over, store them in an airtight container in the fridge for up to three days. Let them cool completely before storing so they don’t get soggy.

Freezing

These pancakes are freezer-friendly, making busy mornings a breeze. Stack with a bit of parchment between each pancake, place in a freezer-safe bag, and freeze for up to two months. Thaw overnight in the fridge or pop them straight into a low oven from frozen.

Reheating

For best results, reheat your pancakes gently in a non-stick skillet over low heat. You can also microwave them in short bursts if you’re in a hurry—just watch they don’t dry out. If reheating for a crowd, warm them on a baking sheet in the oven at 300°F until heated through.

FAQs

Can I make these Whole30 Banana Pancakes nut-free?

Absolutely! While almond flour gives a wonderful texture, you can swap it for sunflower seed flour or cassava flour for a nut-free version. Start with equal amounts and adjust as needed, since the moisture may differ.

What’s the best way to flip these pancakes without breaking them?

For the easiest flipping, keep your pancakes small and let them cook until the edges are completely set before flipping. Use a thin, wide spatula and avoid pressing down after flipping so they stay fluffy.

Are these pancakes sweet enough without any added sugars or syrup?

Yes! The ripe bananas infuse natural sweetness into every bite, especially if they’re nice and spotty. You likely won’t miss the syrup, but you can always add fresh berries or nut butters for extra sweetness if desired.

Can I double this Whole30 Banana Pancakes recipe?

This recipe doubles beautifully! Simply prepare twice the batter and cook in batches, keeping finished pancakes warm on a baking sheet in a low oven until you’re ready to serve.

Is this recipe suitable for meal prep?

These pancakes are perfect for meal prep! Store in the refrigerator or freezer with parchment between layers, then reheat as needed for a quick Whole30-compliant breakfast any day of the week.

Final Thoughts

If you’re ready to shake up your mornings with something truly special, give these Whole30 Banana Pancakes a try. They’re simple, naturally sweet, and endlessly satisfying—perfect proof that clean eating can still feel like a real treat. So grab those ripe bananas and start flipping your way to a new breakfast favorite!

Whole30 Banana Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 27 reviews

Author: admin
Total Time: 15 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Whole30 Banana Pancakes are a delicious and wholesome breakfast option that is gluten-free, dairy-free, and paleo-friendly. Made with ripe bananas and almond flour, these pancakes are naturally sweet and packed with flavor.

Ingredients

Scale

Ingredients:

2 large ripe bananas
4 large eggs
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
coconut oil or ghee for cooking

Cook Mode Prevent your screen from going dark

Instructions

Mash Bananas: In a medium bowl, mash bananas until smooth.
Combine Ingredients: Whisk in eggs, almond flour, baking soda, cinnamon, vanilla, and salt until well combined.
Heat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or ghee.
Cook Pancakes: Pour batter onto the skillet, using about 1/4 cup for each pancake. Cook for 2–3 minutes until bubbles form on top and edges are set, then flip and cook another 1–2 minutes until golden brown.
Serve: Serve warm with fresh berries, almond butter, or a drizzle of compliant nut butter.