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Stack of paleo banana pancakes topped with fresh berries

Fluffy grain-free pancakes with just three ingredients

Paleo Banana Pancakes

Paleo Banana Pancakes

15 minEasy

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Servings

2

6 pancakes

Difficulty

Easy

Cost

Budget

$

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Paleo Banana Pancakes

Fluffy grain-free pancakes with just three ingredients

Light and fluffy pancakes made from ripe bananas, eggs, and almond butter—no flour, no dairy, no added sugar. Naturally sweet and perfect with fresh berries.

5m

Prep Time

10m

Cook Time

15m

Total Time

2

Servings

Easy

Difficulty

Budget $

Cost

BreakfastGluten-FreeDairy-FreePaleoHealthy
Sarah Chen
Sarah Chen

April 2, 2025(Updated April 13, 2026)

These three-ingredient pancakes are a weekend morning game-changer. Ripe bananas provide sweetness and structure while eggs make them fluffy and almond butter adds richness.

Why This Recipe Works

Mashing the banana smooth prevents lumps, and letting the batter rest for 5 minutes allows the almond butter to hydrate, producing more cohesive pancakes that flip easily.

Ingredients

  • 2 ripe bananas, mashed
  • 3 large eggs
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • Pinch of salt

Instructions

  1. 1

    Mash bananas until very smooth in a mixing bowl.

  2. 2

    Beat in eggs, almond butter, cinnamon, baking soda, and salt until a smooth batter forms.

  3. 3

    Let batter rest 5 minutes while you heat a nonstick skillet over medium-low heat.

  4. 4

    Pour 3-tablespoon portions of batter and cook 2-3 minutes until bubbles form and edges set. Flip gently and cook 1-2 more minutes.

  5. 5

    Serve stacked with fresh berries, a drizzle of honey, or pure maple syrup.

Serving Suggestions

Ways to Serve This Dish

  • Serve alongside fresh fruit and your favorite morning beverage

  • Pair with crispy bacon or sausage links for a hearty start

Substitutions

Almond butterSunflower seed butter or cashew butter

Nut-free option or different flavor

BananasMashed sweet potato (cooked)

Less sweet, more savory pancake

Tips & Storage

Pro Tips

  • Use very ripe bananas with brown spots for the sweetest, smoothest batter.

  • Keep the heat at medium-low—these burn more easily than regular pancakes because of the natural sugar.

Storage

Refrigerate for up to 2 days or freeze with parchment between layers for up to 1 month.

Reheating

Toast in a skillet or pop in the toaster for quick reheating.

Nutrition Facts

Per serving (55mg) · 2 servings

Calories220
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein10g
Carbohydrates22g
Fat12g
Fiber180mg
Sugar3g
Sodium12g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why do my pancakes fall apart when flipping?
Make them small (3 inches) and wait until the edges are fully set before flipping.
Can I make these without eggs?
Flax eggs work but the pancakes will be denser and more fragile.

Explore More

More BreakfastGluten-Free RecipesDairy-Free RecipesPaleo RecipesHealthy RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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