These paleo banana pancakes have just 3 ingredients and take 10 minutes to make. Mashed banana, eggs, and cinnamon are blended together to make the perfect gluten-free banana pancakes. Crispy edges and a soft chewy middle. Taste just like banana bread, but are made with no flour, no sugar, and no butter. 

What Makes This Recipe Great

Meet my new favorite paleo breakfast for busy mornings, 3 Ingredient Banana Pancake Recipe! Made with super simple ingredients, these gluten-free pancakes are literally so easy to make. And just THREE ingredients.

All you need are bananas, eggs, and cinnamon. That’s it! I know it sounds weird that there’s no all-purpose flour or flour of any kind. But trust me, these taste exactly like banana bread in pancake form. Plus, it’s literally THE easiest pancake recipe you will ever make. No added sugar, no flour, and no better way to use your overripe bananas!

These banana pancakes have a custard-like consistency that reminds me of French toast. Fluffy pancakes with crispy edges with a custard center. A super healthy breakfast for kids and adults. Yum!

Watch The Recipe Video

a fork holding a bite of banana pancakes

Ingredient Notes

  • Ripe Bananas: The best banana to use is one that is perfectly yellow, or just barely starting to get brown spots. If it’s too ripe and brown, the bananas have too much liquid and these pancakes get really thin and dense.
  • Eggs: This recipe calls for 2 large eggs. It has not been tested with an egg replacement. If you do try flax eggs, let me know how it turned out in the comments below.
  • Cinnamon: Use more or less to taste. 
  • Coconut Oil: No oil goes in the batter. This is for the pan only. 
  • Toppings: Unsweetened coconut flakes, fresh berries, coconut whipped cream, a little drizzle of maple syrup (skip if Whole30), nuts, etc.

Step-by-Step Instructions

cooking banana pancakes
  1. Preheat a large, flat non-stick skillet over medium-high heat.
  2. In a wide-mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
  3. Melt the coconut oil in the pan. Pour the batter into the pan, 2 tablespoons for each pancake. Lower the heat to medium heat and cook for about 1-2 minutes until the edges turn golden brown.
  4. Flip and cook for 1 minute. Continue until you’ve made all 6 pancakes.
  5. Serve warm, topped with favorite toppings.
stack of small pancakes on a white plate

Expert Tips

Immersion Blender: I like blending mine up in a wide-mouth pint mason jar with my immersion blender. Make sure to use a wide-mouth mason jar so the immersion blender can fit. Not only does this make the pancake batter ultra smooth, but it also adds airiness and lightens up the batter.

Alternative Method: I have made these by mashing everything together in a bowl, whisking with a fork too! The pancakes just come out denser.

Serving Size: This recipe makes one serving of 6 mini pancakes that are about 3 inches across. The perfect size for a quick breakfast for one person. But you can really easily double, triple, or quadruple the recipe. 

Toppings: These healthy banana pancakes are actually good plain. But feel free to add on your favorite toppings. My favorite topping is my homemade almond butter, unsweetened toasted coconut flakes, and fresh berries. Other good toppings are maple syrup, nuts, peanut butter, dark chocolate chips, or coconut whipped cream.

Storage Tips

Leftover 3-ingredient banana pancakes can be stored in an airtight container for up to 3-4 days. Reheat over a large nonstick skillet or in your toaster oven.

To freeze, let the pancakes cool completely, then store in a freezer bag or freezer-safe container in the freezer for up to 2 months. Reheat in the air fryer or toaster oven for a super easy breakfast!

small pancakes on a white plate topped with almond butter, shredded coconut and raspberries

Recipe FAQs

Are these gluten free banana pancakes healthy?

Even better than the taste? These are SO healthy. Just banana, eggs, and cinnamon. You don’t even need vanilla extract or almond milk.

They’re effortlessly paleo, gluten-free, grain-free, dairy-free, sugar-free, and made with Whole30 compliant ingredients. Such an easy recipe and so much healthier than regular pancakes.

Is this recipe kid-friendly?

Yes! These 3-ingredient banana pancakes are amazing for kids too! My boys love them.

Do I need to use gluten-free flour and baking powder?

No! This does not require any gluten-free flour blend, baking powder, oat flour, or almond flour. This recipe makes the perfect paleo pancake without any other dry ingredients!  

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3 Ingredient Paleo Banana Pancakes

These paleo banana pancakes have just 3 ingredients and take 10 minutes to make. Mashed bananas, eggs, and cinnamon are blended together to make the perfect gluten free banana pancakes. Crispy edges and a soft chewy middle. Taste just like banana bread, but are made with no flour, no sugar, and no butter. 
4.99 from 59 ratings

Ingredients 
 

Instructions 

  • Preheat a large, flat nonstick skillet over medium heat.
  • In a wide mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
  • Melt the coconut oil in the pan. Pour the batter into the pan, 2 tablespoons for each pancake. Cook for about 1-2 minutes, until the edges turn golden brown.
  • Flip, and cook another 1 minute. Continue until you've made all 6 pancakes.
  • Serve warm, topped with favorite toppings.

Notes

Ripe Bananas: The best banana to use is one that is perfectly yellow, or just barely starting to get brown spots. If it’s too ripe and brown, the bananas have too much liquid and these pancakes get really thin and dense.
Immersion Blender: I like blending mine up in a wide-mouth pint mason jar with my immersion blender. Make sure to use a wide-mouth mason jar so the immersion blender can fit. Not only does this make the pancake batter ultra smooth, but it also adds airiness and lightens up the batter.
Alternative Method: I have made these by mashing everything together in a bowl, whisking with a fork too! The pancakes just come out denser.
Serving Size: This recipe makes one serving of 6 mini pancakes that are about 3 inches across. The perfect amount for one person. But you can really easily double, triple, or quadruple the recipe. 
Toppings: These gluten free banana pancakes are actually good plain. But feel free to add on your favorite toppings. My favorite topping is my homemade almond butter, unsweetened toasted coconut flakes, and fresh berries. Other good toppings are maple syrup, nuts, peanut butter, dark chocolate chips, or coconut whipped cream.
Calories: 309, Total Carbs: 27.7g, Protein: 13.8g, Fat: 16.6g, Fiber: 3.1g, Net Carbs: 25g
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