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
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.
Notes
- These pancakes are naturally sweet from the bananas—no syrup needed.
- Make smaller pancakes for easier flipping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 4g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
