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4.99 from 62 ratings

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. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 1 person (6 small pancakes)
Calories: 309
Author: Natalie

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.

Video

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.

Nutrition

Calories: 309 | Total Carbs: 27.7g | Protein: 13.8g | Fat: 16.6g | Fiber: 3.1g | Net Carbs: 25g