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Simple Paleo {Grain-Free} Banana Pancakes

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2-3 adults 1x
  • Category: Breakfast

Scale

Ingredients

  • 3 bananas, slightly overripe is fine
  • 3 eggs
  • 3 Tbs oil (melted butter or coconut oil), optional
  • 1+ tsp. cinnamon
  • chopped walnuts, optional
  • 1/4 c. yogurt cheese, optional

Instructions

  1. Mash the bananas well, then mix in all the other ingredients. I usually use my hand blender, but I’ve also done it with a fork (just takes longer). Use a potato masher for chunkier texture.
  2. Fry in lots of fat until brown on the bottom, flipping once.
  3. Really let the pancakes get brown on the bottom before attempting to flip, as they’re very fragile. A quick move with an extremely thin spatula is the way to go. (See Notes for an adaptation to make them easier to flip.)
  4. Serve with butter and real maple syrup. However, they’re typically so sweet you don’t need the syrup.
  5. The leftover pancakes can be stored in the refrigerator and reheated in a toaster oven just like you would grainy pancakes, although you probably won’t really have leftovers unless you make a double batch.
  6. (I only know the fat is optional because I forgot it this week! Best to leave it in though…)

Notes

The pancakes are very, very thin, hard to flip and time-consuming if you use a stick blender especially. If you add a Tbs. or two coconut flour (use the code STEWARDSHIP for 10% off at that site!) (use the code STEWARDSHIP for 10% off at that site!), they handle much better. Cutting down on the fat may help as well.

Frozen and thawed bananas are fine.

Variations: adding mini chocolate chips is a super fun celebration breakfast, like for a birthday or first day of school.