Paleo Pancakes are grain-free banana and almond-flour pancakes that deliver tender texture and natural sweetness — ideal for paleo, low-carb or family breakfasts.
Prep Time: 15 mins • Cook Time: 10 mins • Total Time: 25 mins • Servings: 2 (Yield: 2 servings)
Ingredients
- 1 ripe banana, mashed
- 3 large eggs
- ¼ cup almond flour
- 1 tbsp almond butter
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- 1 tsp olive oil (for cooking)
Directions
- Whisk banana, eggs, almond flour, almond butter, vanilla, cinnamon, baking soda and baking powder in a bowl until smooth.
- Heat olive oil in a griddle or skillet over medium-high heat.
- Drop batter by large spoonfuls onto the hot griddle. Cook 3–4 minutes until bubbles form and edges set; flip and cook 2–3 minutes until browned. Repeat with remaining batter.
- Serve warm with fresh fruit, nut butter or sugar-free syrup.
Cook’s Note
- Double the batch for families — these reheat well. For extra fluff, separate eggs and fold whipped whites into batter before cooking.
Nutrition Facts (per serving)
- Calories: 330 • Total Fat: 23 g • Saturated Fat: 4 g • Cholesterol: 279 mg • Sodium: 251 mg • Carbs: 20 g • Fiber: 4 g • Sugars: 9 g • Protein: 15 g