Three-Ingredient Banana Pancakes

paleo banana pancakes

Pancakes don’t get any healthier than this. Ripe bananas, shredded coconut and eggs are the only three ingredients in this grain-free, gluten-free banana pancakes recipe. The recipe might look suspicious, but they are very easy to make, retain their shape in the skillet, and come out as fluffy as regular pancakes. I found them sweet enough to be served alone, but I’m sure they’ll be great with some warm maple syrup – a tablespoon per person is plenty.

Keep in mind that while the fat content, and the saturated fat content here is high, it’s in fact a healthy form of saturated fat, found in coconut.

Three-Ingredient Banana Pancakes
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Primal/Paleo
Yield: 2 servings
  1. In a medium bowl, mash bananas well with a fork. Add the eggs and the coconut and use a hand whisk to whisk everything together until as smooth as possible.
  2. With your fingers, spread a thin layer of coconut oil (about ½ teaspoon) on the bottom of a large, 12-inch skillet. Heat over medium heat, about 4 minutes.
  3. Measuring ¼-cup per pancake, pour batter onto three spots on the skillet. Fry 3 minutes on the first side or until set and golden, then flip and fry 2 more minutes on the second side.
  4. Place ½ more teaspoon coconut oil in the skillet, brush to coat, and repeat with 3 more pancakes. Serve immediately, with or without berries and warm maple syrup.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 290; Fat: 16.8g; Carbohydrates: 28.5g; Sugar: 13.6g; Sodium: 104mg; Fiber: 4.6g; Protein: 8.2g

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