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. 

What Makes This Recipe Great

Meet my new favorite paleo breakfast, 3 Ingredient Paleo Banana Pancakes. Made with Whole30 compliant ingredients, these gluten free banana 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 flour of any kind. But trust me, these taste exactly like banana bread in pancake form.

These paleo banana pancakes have a custard-like consistency that reminds me of french toast. Crispy edges with a custard center. 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. 

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, maple syrup (skip if Whole30), nuts, etc.

Recipe Step by Step

cooking banana pancakes
  1. Preheat a large, flat nonstick skillet over medium 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. 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 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.

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. Simply mashed 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. 

Is this recipe kid-friendly?

Yes! These paleo 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. 
4.95 from 20 ratings

Ingredients 
 

  • 1 large banana
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut oil for the pan
  • Toppings of choice: homemade almond butter, unsweetened coconut flakes, fresh berries, coconut whipped cream, maple syrup (skip if Whole30), nuts, etc.

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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