Paleo banana pancakes contain only three ingredients and no flour. They are nut-free and dairy-free. Most importantly, they are delicious!
I love making pancakes on the weekend. I have several wonderful pancake recipes that I make for my family. But whenever I have overripe bananas, I make these very tasty griddle cakes. 🥞
These paleo banana pancakes are one recipe that I feel good about making for my kids! Ripe bananas, shredded coconut, and eggs are the only three ingredients in this wholesome recipe.
The ingredients you’ll need
You’ll only need four simple ingredients to make these tasty pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Bananas: Use very ripe (but not spoiled) bananas – this is the perfect recipe for using overripe bananas! 🍌
Eggs: I use large eggs in most of my recipes, this one included.
Shredded coconut: Make sure it’s unsweetened. I also suggest making sure it’s not reduced-fat, as that’s way too dry. I once accidentally bought reduced-fat shredded coconut at Whole Foods and it ended up ruining several recipes!
Coconut oil: I use it for frying. I like virgin coconut oil because of its flavor, but refined oil has a higher smoke point. You can also use unsalted butter.
How to make paleo banana pancakes
It’s super easy! Scroll down to the recipe card for the detailed instructions. The basic steps:
1. You simply mash ripe bananas with eggs and shredded coconut. I do this with a fork. No need for fancy equipment! Your goal is to get the mixture to be as smooth as possible.
2. Now, measuring 1/4 cup per pancake, pour the batter into three spots on a hot greased skillet. Fry them for about 3 minutes on the first side, until they are set on the bottom. Then flip them and fry for 2 more minutes on the second side.
This recipe might look suspicious (will this batter really come together and make pancakes?). But these pancakes are actually very easy to make. They retain their shape in the skillet and come out as fluffy as wheat flour pancakes.
I have made these tasty pancakes many times. My kids request them often! So I can say with confidence that this truly is an easy recipe.
How to serve them
I find that paleo banana pancakes are sweet enough to be served alone, perhaps topped with a little coconut oil or grass-fed butter. But if you wish, I’m sure they’ll be great with some warm maple syrup or a drizzle of melted dark chocolate on top.
What about leftovers?
Keep leftovers in the fridge, in an airtight container, for up to 3 days. You can reheat them in the microwave, on 50% power. You can also freeze these pancakes, separated with wax paper squares.
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Paleo Banana Pancakes
- 2 small very ripe bananas (3.5oz each after peeled)
- 2 large eggs lightly beaten
- 6 tablespoons unsweetened shredded coconut (1 oz)
- 1 teaspoon coconut oil for the skillet
- In a medium bowl, mash the bananas well with a fork. Add the eggs and the coconut and whisk everything together until as smooth as possible.
- With your fingers, spread a thin layer of coconut oil (about 1/2 teaspoon) on the bottom of a large, 12-inch nonstick skillet. Heat over medium heat, about 4 minutes.
- Measuring 1/4 cup per pancake, pour the batter into 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.
- Place 1/2 more teaspoon coconut oil in the skillet, brush to coat, and repeat with 3 more pancakes. Serve immediately.