If you’re craving a nutritious breakfast that tastes like a treat, paleo banana pancakes are it! This healthy banana pancakes recipe is 3 ingredients, easy-to-make, and creates fluffy banana pancakes. Yum! Almond flour banana pancakes are bound to keep you satisfied until lunch time (thanks, filling almond flour!), but have you wishing it was breakfast time all over again.
And if you want to eat them for lunch too? I’m not here to stop you.
If you’ve been eating paleo for a while, breakfasts can seem heavy on the eggs. And sometimes you may feel like you can’t possibly eat another egg scramble or hard boiled egg. You’ve been there, right? You’re craving a little something sweet, but you prefer to skip the sugar crash. Then this healthy pancake recipe comes along and all is right in your breakfast world again! It’s the best of both worlds, but it definitely won’t leave you in a sugar coma. Not to brag, but since you asked… each serving of pancakes has 16 grams of protein and 5 grams of fiber!
Grab your pancake griddle and your favorite paleo pancake toppings. I’m about to show you how to make healthy pancakes that taste like the fluffy pancakes you used to love – without all of the refined flours and sugars you don’t.
How To Make Banana Pancakes
If you’ve made paleo banana pancakes before, you may know what ingredients we’re going to use for these, but I would bet that the process looks a bit different! Typical paleo pancakes can be very dense. Which isn’t always a bad thing, they just aren’t the fluffy banana pancakes that we’re after with this recipe.
First you’ll mix together the bananas, almond flour, egg yolks, and baking powder. (This ingredient is optional, but helps make these paleo pancakes extra-fluffy… and just use my homemade baking powder recipe to keep it paleo!)
TIP: Make sure to use blanched, finely ground almond flour for the best texture. Almond meal is not recommended.
Next, you’ll whip the egg whites until stiff peaks form.
PRO TIP: Don’t even think about skipping this step! (I know you wouldn’t, but I just have to stress the importance of this one. ;)) Whipping the egg whites ensures that the pancakes end up light and fluffy and not heavy and dense like many paleo pancake recipes.
Then you’ll fold in the egg whites into the paleo banana pancakes batter. You definitely want to fold the whites in – not stir. The fluffy whites help create a fluffy pancake and we don’t want to lose that air!
Then it’s time to cook up some fluffy banana pancakes.
What Are Paleo Pancakes Made Of?
These paleo pancakes are made from three simple ingredients: banana, eggs, and almond flour! The baking powder helps make them really fluffy, but it is an optional ingredient.
What Do I Eat For Breakfast On Paleo?
There are so many delicious things to eat for breakfast on paleo! While eggs may come to your mind first, there are plenty of sweet and savory options to start your morning off on a delicious note. After you try these fluffy banana pancakes, be sure to check some of these other paleo breakfast recipes:
- The Best Paleo Oatmeal
- Easy Paleo Eggs in Hell
- 5-Minute Grain-Free Paleo Cereal
- Easy Maple Glazed Paleo Donuts
Can You Make This Banana Pancake Recipe Ahead?
Yes! You can make these healthy banana pancakes ahead of time. In fact, I like to double the recipe so that I have some to eat on another day, too.
You’ll definitely want to cook them and freeze them to eat later as the batter won’t keep, but they make a great meal prep option for quick breakfasts. See notes on freezing below.
How To Freeze Healthy Banana Pancakes
I highly recommend keeping a batch of flourless banana pancakes in the freezer at all times! After cooking the pancakes, let them cool completely and then place in a freezer bag with layers of parchment or wax paper between pancakes to prevent sticking.
Toppings For Almond Flour Banana Pancakes
These pancakes are naturally sweet from the bananas, but healthy banana pancakes are even better with a topping or two. Or pile them on. Here are some of my favorites – paleo, of course!
- Ghee or grass-fed butter
- Pure maple syrup
- Honey
- Fresh fruit (berries are great)
- Paleo Cardamom Fig Jam
RECIPE CARD
Fluffy Paleo Banana Pancakes Recipe With Almond Flour
This 3-INGREDIENT healthy paleo banana pancakes recipe makes delicious and FLUFFY banana pancakes every time! Almond flour banana pancakes are the perfect healthy breakfast.
Recipe Video
Click or tap on the image below to play the video and learn how to make this recipe!
Ingredients
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- 4 large Eggs (separated)
- 2 medium Bananas (ripe)
- 1 1/2 cups Blanched almond flour
- 1 tsp Paleo baking powder
Instructions
More TIPS about this paleo recipe in the post above!
In a large bowl, whisk together egg yolks, bananas, almond flour, and baking powder. In a separate large bowl using a hand or standing mixer, whip egg whites until stiff peaks form, 4 to 5 minutes.
Gently fold whipped egg whites into batter until evenly combined.
Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. Cook until both sides are lightly golden.
Recipe Notes
Serving size: 4 3-inch pancakes
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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46 Comments
Sam
Really good!! They didn’t exactly look like the picture that came with the recipe and they were a little harder to make than my other almond flour pancake recipe but I would definitely make again!
Rmaza
After reading the reviews. I made the recipe exactly however I let the batter sit before adding the egg whites for about 10 minutes. When folding the egg white in I did leave a little behind. Cooked each pancake for about 4 minutes a side then put them in a low oven 300 for 5 minutes while I was making the next batch. This did help dry them out a bit.
I had out if the oven it was fantastic!
Molly C
Taste great if you can manage to get them into a pancake form. These made the biggest god-awful mess. I will try this one more time but I will incorporate the eggs, whole.
Jaela White
My absolute favorite pancake recipe!
I’ve been making these for over a year now and since I have memorized the recipe I haven’t gone back to leave a review. Anyways, highly recommend. They come out perfect for me every time. The only alteration I make on occasion is doing half blanched almond meal and half reg flour as I do not have a gluten sensitivity. I think this adds to the consistency while still keeping the pancakes much more nutritious and delicious than other typical flour pancakes.
Jeanie Pendleton
I made these exactly according to the recipe but they did not come out well. They were WAY too fluffy so I had to throw out the first panful. Then I stirred the mix a lot to make it fall, which did help but it took about 10 minutes to cook on the first side, and 5 more on the second side. They still looked dark and yet didn’t hold together at all.
Strangely,I thought I had made these before and had them come out okay. Not sure what the issue was this time.
Jessie
Not only was this amazing, but my toddler loved them. I almost cried. She has a sensory processing disorder that makes food a challenge, and she’ll go days without eating. And recently we all learned we’d have to give up gluten, essentially eliminating what very few foods she would eat She ate these, and ASKED FOR MORE. She’s never asked for seconds of anything, ever. God bless you for sharing this!
I’ll also add for anyone scrolling through the comments that yes, the mix yields more than the recipe states. Freeze leftovers if it’s a big deal, they reheat just fine. And also, I doubled the recipe not knowing this, and got tired of frying after a while. So I took a chance and put the remaining batter in the oven on 350 for like ten minutes. The result was much more like traditional pancakes, and I’d compare them to McDonald’s hotcakes. I think we’ll bake ours from now on.
Robin G
These are amazing!!! My husband and I loved them!! Will definitely be my go to for paleo and gluten free pancakes! Whipping the egg whites makes the difference for sure!! Thanks!
Pat
They tasted better than they looked. Making pancakes is not my best skill. I often turn too early resulting in messy pancakes or too late burning them. These were no exception. I found them difficult to turn (they were very fluffy) and ended up with very dark brown (far from golden) cakes. It was difficult to tell if they were cooked through. However, they still tasted good.
Sarah
I just made these and they are so smushy. the picture looks like a regular pancake but mine are like mushy foam. what did i do??
ChristinaT
These were excellent! Made exactly as recipe instructed, they were perfect!
Juan Doez
These are okay. They are super light and airy. I prefer more density than these. Also, they are so light, there is nothing to them. I’m hungry 10 minutes later. If you eat 1500 calories a day, these are okay, but if you have any training in your life that puts on some calorie demands, these are not going to do it
Derek low
Fantastic recipe! But the amount of pancakes you get from this recipe I’d not correct.
It says you get 4 3” pancakes on the print version,
You actually get 9 x 6” pancakes
Rita
Second time making these, they were awesome! I also added 1sp of Vanilla & a dash of cinnamon as mentioned in another review, perfect, perfect! Thank you for the recipe, I’ve tried others but this hands down is the best!
Himani
Thank you for this super recipe. Can I store the batter for a day or two in the fridge?
Thanks,
Stella
I love this recipe which made more than they said which is great because I like to freeze them for later. I use pecans and also kept the rest of the recipe the same. The only problem is I cannot print this recipe for some reason. I feel it is very frustrating when I look at this recipe because there are so many ads that is not fun To even try to read the recipe or look at anything else on the site.
Nikki
These came out amazing!!! Followed exact measurements and instructions and added a dash of cinnamon and a tsp of vanilla extract
Stephanie
These are amazing! Usually banana pancakes are flat but these do hold shape and are fluffy! I never post but I had to with these. I actually used almond meal/flour and they came out still good (it was all I had). I even threw some blueberries in some and they were amazing. Thanks again!
Samantha Dawn Bean
These were delicious! Even reheated they stayed fluffy and soft. Usually when I reheat pancakes they turn out hard and flat. These are definitely going to be made again!!!! We topped with shredded unsweetened coconut and a bit of maple syrup.
Aisha
It was really airy. And eggy. I didn’t really taste the pancakes, I mean the flour or Bananas and that. Maybe the bananas were too small? It wasn’t bad though
Edith Harmer
Flavousome, Delicious, healthy and easy to prepared!
Kristi E.
These passed the 3 year old test! She is not ashamed to spit food out if she doesn’t like it. Well, she asked for more! I modified the amounts because I had 1 banana. I also didn’t have any baking powder, so I used cornstarch. I used coconut oil in my pan. I will definitely make these again!
JD
So 4 3-inch pancakes is a serving and each serving is 372 calories, right? A bit confused. Does the recipe yield more than 4 3-inch pancakes? Because 1 cup of my almond flour is 640 calories… and the recipe calls for 1.5 cups.
Can you help please?
Lucy I
This recipe helped make our Passover/Easter breakfast more enjoyable. I cooked them as per the written recipe only adding a teaspoon of vanilla sugar to the mix. Unlike my husband, I ate mine without any syrup and they were great.
Emily Vargo
These are absolutely terrible. Mush. Gross. I’d rather be fat.
Joan
I don’t much like regular pancakes but I wanted a change
OMG
AMAZING
Easy and I loved the flavour
I followed the one comment that broke the recipe down to one serving (thanks btw) just in case I didn’t like it BUT The next time it will be the full recipe so I can freeze the extras
Jim
Thank you so much for taking the time to post your fantastic recipe, Maya! They were fluffy and perfect! I too, get tired of eggs everyday and this really hit the spot! I’ll be trying out MORE of your recipes soon now that I’ve found you! Thank you, Maya!
Bethanne Schott
This was my first time making this type of pancake and I’m very happy with the flavor, texture, and fluffiness. When I added blueberries the pancakes fell apart, but maybe I didn’t let them cook long enough in the cuisinart. Very happy with today’s breakfast!
Daisy
There are 4 ingredients though… which one are you not counting as an ingredient?
Alyson
This is my second time making this recipe and it turned out even better than the first! Fluffy and light with a bit of crisp on the edges…so do delicious! I recommend using a generous amount of coconut oil in the pan to give a nice crispy browned edge! And cook on low heat so as not to burn.
Mimi
Can’t wait to try this recipe. One question. Can I add collagen peptides to the recipe?
Lauren
Hi Mimi, Yes, you definitely can do that! Would love to see your review once you try the recipe.
Julie
This was really good!! Made a lot though ! Sometimes I’m looking for just a quick single serving , so this recipe worked well cut into 1/4. So 1 egg, 1/2 banana, 1/4 tsp baking powder and just a little more than 1/3 cup almond flour ! This was very filling for such little ingredients, even when cutting down the recipe!! It’s a keeper!
April Hawco
The best pancakes I ever tried. Very filling.
Guy
LOVE the idea of whipping the egg whites separately! Such a great idea to get them really light and fluffy.
Linda
Oh my…3 ingredients to a fun breakfast like this? Count me in!
Jean
DROOL. These are so fluffy and perfect, and I can’t believe they are only 3 simple ingredients!
Joni Gomes
My husband always argue over pancakes vs waffles every weekend! Will make this for him so I can convert him to team pancake!
Stacy
So, how do I reheat them if I freeze some for later? Do they get reheated in the microwave or on a skillet?
Lauren
Hi Stacy, You can reheat them in the microwave or in the oven.
Andrea Metlika
They are so light and fluffy. I was surprised that they are Paleo. They are wonderful.
Suzy
These are so good! The only way I want to make pancakes now.
Meghan
The fluffiest pan cakes ever. I am making them tomorrow, thanks for such clear steps.
Jordin
ONLY 3 ingredients to get such delicious and fluffy pancakes?? It was just too easy!
Lacey
Everyone in my whole family enjoyed these. Will make again soon.
Shadi Hasanzadenemati
I love this idea! It was so delicious!
Dannii
Banana pancakes are a must on a Sunday morning. These are a great paleo version!