Paleo Banana Pancakes – 3 Ingredients

by Jessica Lieb on January 24, 2013 · 28 comments

This is so simple it’s almost funny. But you know what’s not funny, how yummy it tastes.

Banana Pancakes

Ingredients:

Directions:

  1. Mash 2 ripe bananas (they don’t have to be perfectly smooth a few little lumps are OK)
  2. Mix together the ripe bananas with the egg and nut butter until it’s the consistency of pancake batter.
  3. Heat coconut oil in a pan (or any oil you prefer to use) over medium (or medium high) heat. I recommend started off lower and then bumping it up as needed since all ovens heat differently.
  4. Pour about 1/4 cup of the banana mixture into the pan to form pancakes. You don’t want to make them too large as they can be difficult to flip if they get too big.
  5. Once bubbles start to pop on the top and the edges start to brown flip your pancakes. You want the cooked side to be a little brown.
  6. Enjoy. No syrup needed but you can certainly add toppings if you like.

 

Read more about our Whole30 Challenge.

 

Jessica is a family lifestyle blogger living in Raleigh, NC with her husband, three sons (6, 3 and 1) and a new baby on the way (due January 2015). Jessica started thebkeepsushonest.com in November of 2009, but has been blogging since 2003. Jessica writes about family life, recipes, travel and products for families. She is also a Work-from-home-mom who manages marketing and social media for a local accounting company.

{ 26 comments… read them below or add one }

Jenn @therebelchick January 25, 2013 at 1:58 pm

You had me at banana. Then again at pancakes…then again at 3 ingredients! Yum!

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melissa January 25, 2013 at 2:08 pm

My husband and I are thinking about starting the Paleo. I’m gathering a list of recipes…just in case. This sounds yummy!

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Andrea (Lil-Kid-Things) January 25, 2013 at 2:18 pm

wow these look really good!

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Shana Dieli January 25, 2013 at 3:11 pm

These look and sound delicious. We have nut allergies in our house, what would you recommend to substitute the nut butter?

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jessicalieb January 25, 2013 at 3:38 pm

you can completely eliminate the nut butter and they still taste good. You can also add a dash of cinnamon or nutmeg to add a little more flavor it you like.

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Jennifer (Savor) January 25, 2013 at 4:30 pm

Wait, so I have been using flour and not needing too – doh!

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rajean January 25, 2013 at 4:35 pm

So happy to find another use for ripe bananas other than muffins and bread! Looks great!

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Catherine January 25, 2013 at 5:30 pm

I love easy breakfasts!

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Kelly {the Centsible Life} January 26, 2013 at 4:38 pm

Totally trying this!

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Lolli @ Betterinbulk January 27, 2013 at 9:41 pm

What a fantastic idea! I’ve got to try this!

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Lisa @ Crazy Adventures in Parenting January 28, 2013 at 6:34 pm

Say WHAT? Seriously!? That rocks!

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Emmy February 6, 2013 at 12:05 pm

I had a hard time flipping them.. did you make them on a griddle or in a teflon pan? They were delicious, but they got a little funny looking during my flips!

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Jessica @Bkeepsushonest February 12, 2013 at 6:37 pm

Emmy I’ve had that problem occasionally. I’ve found if you keep them pretty small that helps. Also, make sure they have a lot of bubbles on top before you flip them, so they are nice and done on one side.

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Alysha February 13, 2013 at 12:48 am

Tried to make this the other day, while the batter tasted very good, when I tried to cook them, it seemed like it wasn’t cooking but the other side would burn. And it was very tricky to flip. Should I be blending the batter so it is smoother? Any other suggestions? Thank you.

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jessicalieb March 17, 2013 at 4:51 pm

They can be a bit tricky to flip you don’t want them to be too big or too thin. I prefer to leave a little chunk in the banana and that helps them stick together a little better.

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Julia C February 22, 2013 at 3:40 pm

I made these for a snack this morning. They were very good although the texture was a little soft for me. That’s just me though.

I only had 1 banana and it was larger so I still used 1 egg but a smaller egg and a little less PB. I also added 1 scoop of vanilla whey protein. Very good!!

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Robin February 23, 2013 at 9:01 am

Made these this morning for breakfast. They were great! Thanks for sharing the recipe.

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Christina February 23, 2013 at 5:49 pm

I found that if you add 2 tablespoons of ground flax to the batter, it makes the cakes easier to flip and still tastes great.

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jessicalieb March 17, 2013 at 4:50 pm

Oh thanks Christina that’s a great idea, I’ll have to try that.

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Lucy March 19, 2013 at 7:53 am

I made this banana pancakes for lunch and they are delicious!!!

Thanks for the recipe! :D :D

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Amanda April 14, 2013 at 8:23 am

These were impossible to flip. The ended up looking more like oatmeal…

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Amanda April 14, 2013 at 8:24 am

They*

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lylna April 24, 2013 at 4:45 am

They were hard for me too at first. Trial and error. Just gotta keep them small. Maybe on medium low since its burning on ya. Eventally I got the hang of it. I’ve added a tablespoon of oat flour now though. And protein powder.

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Peggy June 19, 2013 at 12:36 pm

Oh I love this recipe. How wholesome can you get?

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Penny September 7, 2013 at 11:45 pm

I want to try this as a banana bread flat bread style thingy…maybe in a greased pie plate, at 350 ish for 15 ish minutes. Thoughts?
Thank you for the recipe!

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Sjh March 1, 2014 at 10:53 am

This sounded so great but didn’t work for me. I made them smaller and smaller, tried different heat settings….nothing kept them from a oatmeal consistency. Oh well!

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